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.