Pumpkin and slow cooker lovers have I got a recipe for you today. Slow Cooker Sticky Caramel Pumpkin Cake. Doesn’t it just sound amazing? Well it is, I promise. Without even tasting this cake, I loved it from the moment I laid eyes on it. I think I had it made and in my slow cooker baking away exactly 23 minutes from the time I spotted it. Even if you don’t consider yourself a “baker,” this is something you can’t mess up. You just mix and dump and two hours later you have a delicious, moist pumpkin cake.
Let me list a few reasons to make this cake. . . .so simple to make, pumpkin, no crazy weird ingredients, done in two hours, pumpkin, it tastes amazing, pumpkin, aaaand your house will smell amazing while it’s baking. I could go on a little longer, but I’ll stop now so you have time to go make this cake.
I think I found a new cake to add to my family’s dessert table for Thankgiving this year.
Slow Cooker Sticky Caramel Pumpkin Cake
- Total Time: 130 minutes
Description
Simple to make but tastes like you slaved all day. This cake is the perfect cake for fall.
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp.salt
- 1 tsp. pumpkin pie spice or ground cinnamon
- 1⅓ cups sugar
- 1 cup butter (, softened)
- 4 eggs (, at room temperature)
- 1 can ((15 oz) solid-pack pumpkin)
- 1 jar ((16 oz) caramel sauce or ice cream topping)
Instructions
- Spray a 4½ -5 quart slow cooker with nonstick cooking spray, turn to high.
- Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
- Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
- Add eggs, one at a time, mixing well after each one.
- Add packed pumpkin, blend until well mixed.
- Gradually add flour mixture and beat at low speed for a minute or so until smooth.
- Spread evenly in slow cooker and cover.
- Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
- Let cake stand, uncovered 10 minutes.
- Invert onto wire rack, and then invert again onto serving plate.
- Drizzle half of caramel sauce over cake. Serve warm with additional sauce.
Notes
I made my homemade caramel sauce for this but you certainly can use store bought. If you do, I recommend Mrs. Richardson’s Butterscotch brand. Also, I didn’t pour half the caramel over the top of the cake because I didn’t want it to get too soggy if we didn’t eat it all right away. I just poured generous amounts over each slice. But feel free to do it anyway you’d like. One last thing, I used my round 4 1/2 quart slow cooker. It’s one of the old slow cookers (you know the flowery kind) so it doesn’t cook at hot as the new slow cookers, which is what I love about it. If your slow cooker is a newer one, just watch it closely that the cake doesn’t start to burn on the edges.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Cakes & Cupcakes
Recipe Source: Platter Talk
I linked up at Buns in My Oven
Great job with this incredible dessert; looks like it turned out perfect! -Dan