Slow Cooker Cake! Pumpkin with Caramel Sauce

Get ready for a slow cooker cake that is going to knock your socks off — with pumpkin and warm caramel sauce.

Have you ever thought about making slow cooker cake? Think you can handle it?

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Slow Cooker Cake! Pumpkin with Caramel Sauce

I’ve been on a real slow cooker kick lately!

And this week, I’m going to be sharing recipes with you for Thanksgiving…. that’s right. You can make a lot of your Thanksgiving dinner with your slow cooker!

Slow Cooker Cake Ingredients:

Pumpkin Cake:

• 1 package (2-layer size) yellow cake mix
• 1 can (15 ounces) pumpkin
• 1/4 cup (1/2 stick) butter, melted
• 1/4 cup milk
• 2 eggs
• 2 teaspoons McCormick Pumpkin Pie Spice
• 1 cup chocolate chips

Caramel Sauce:

• 1 cup firmly packed brown sugar
• 1/2 cup heavy cream
• 1/4 cup (1/2 stick) butter
• 1 teaspoon McCormick Pure Vanilla Extract
• 1/2 teaspoon McCormick Pumpkin Pie Spice

Directions:

Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.

Cook 3 1/2 hours on low or until cake is almost set.

Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.

Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.

Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.

This recipe provided by McCormick.com.

For more slow cooker desserts:

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