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Slow Cooker Sticky Caramel Pumpkin Cake

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 120 minutes
  • Total Time: 130 minutes


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)


  1. Spray a 4½ -5 quart slow cooker with nonstick cooking spray, turn to high.
  2. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
  3. Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
  4. Add eggs, one at a time, mixing well after each one.
  5. Add packed pumpkin, blend until well mixed.
  6. Gradually add flour mixture and beat at low speed for a minute or so until smooth.
  7. Spread evenly in slow cooker and cover.
  8. Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
  9. Let cake stand, uncovered 10 minutes.
  10. Invert onto wire rack, and then invert again onto serving plate.
  11. 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.

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