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.Print
Simple to make but tastes like you slaved all day. This cake is the perfect cake for fall.
- 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)
- 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.
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.
Recipe Source: Platter Talk
I linked up at Buns in My Oven