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.

Have you ever thought about making slow cooker cake? Think you can handle it? This is one of the best cake recipes you can make in your Crockpot.

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Slow Cooker Pumpkin Cake with Warm Caramel Sauce -- Amazing Crockpot recipe you can even serve for Thanksgiving!

 

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 Pumpkin Cake with Warm Caramel Sauce Recipe - an amazing recipe you can even make for Thanksgiving in your Crockpot!

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

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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
slow-cooker-pumpkin-cake-square

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.

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

This recipe provided by McCormick.com.

Slow Cooker Cake! Pumpkin with Caramel Sauce

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.

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.

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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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6 Comments

  1. I have been using my slow cooker lately as well! Great idea for the cake, we will have to try it!
    Thank you for linking w us at Creative Muster! Pinned this! xoxo Sharon

  2. Wow, that looks SOOO good! Pinned, and thank you! I think maybe heath bars crumbled would be good as a substitute for the chocolate chips. So many options……!
    Saw your feature on Make it Pretty (Dedicated House).

  3. Julie @ Back To My Southern Roots says:

    This looks absolutely divine!

  4. Miz Helen says:

    Your awesome post was featured this week at Full Plate Thursday,457. Thanks so much for sharing it with us and hope you will share with again real soon!
    Miz Helen

  5. Kristi Dominguez says:

    Oh my goodness! This cake…That sauce! It all looks SO delicious! I love that it can be made so easily in a slow cooker! Thanks for sharing the recipe!

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