Slow Cooker Pumpkin Cake with Caramel Sauce

Slow Cooker Pumpkin Cake – an incredibly moist and flavorful pumpkin cake is perfectly complemented by the rich and decadent caramel sauce, making for a dessert that is sure to impress.

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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.

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Slow Cooker Cake! Pumpkin with Caramel Sauce

Yield: 16

Prep Time: 10 minutes

Cook Time: 3 hours 35 minutes

Total Time: 3 hours 45 minutes

Slow Cooker Pumpkin Cake - an incredibly moist and flavorful pumpkin cake is perfectly complemented by the rich and decadent caramel sauce, making for a dessert that is sure to impress.

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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
• Note: You can use 1 cup chopped candy bars in place of the 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

Instructions

1. Spray inside of 6-quart slow cooker with no stick cooking spray.
2. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
3. Cook 3 1/2 hours on low or until cake is almost set.
4. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
5. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake.
6. Let stand 10 to 15 minutes to cool slightly.
7. Serve cake with remaining sauce and ice cream or whipped cream, if desired.

Recommended Products

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 290mgCarbohydrates: 56gFiber: 2gSugar: 40gProtein: 4g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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