Slow Cooker Sticky Caramel Pumpkin Cake – There’s no denying that it’s time to start seriously thinking ‘pumpkin.‘ Halloween is still a few weeks away but suddenly there are gourds and pumpkins popping up all over the place.
Speaking of pumpkins, one of them ended up in the most unexpected places the other day – in my slow cooker. When it came out, it looked liked this..
Slow Cooker Sticky Caramel Pumpkin Cake
Pin this Recipe Here!
I realize this photo is only one-dimensional but even those of us with the slightest of imaginations are pretty apt to discern that the cake depicted in this single dimension has an appeal that covers all bases. And all dimensions.
Let’s talk about cost. Some flour, a can of packed pumpkin, some eggs and sugar and a little butter. That’s pretty much it, none of those things are going to break the bank, I’m betting.
Love the ease and convenience of slow cooker recipes? Our Homemade Beef-a-Roni is a must try!
This entire recipe, with the cost of the caramel topping, is probably in the $5 to $8 range. Don’t care for caramel? How about a little whipped cream? Ice cream? Plain? Nothing wrong with that option either.
Now, let’s move on to another very important dimension of cooking: Ease. This cake consists of only a few ingredients.
They are simply mixed together in a bowl and then scrapped into an awaiting slow cooker. Not a baker? Who cares?! Easy and no baking skill required. Check.
Now for one of the most critical dimensions of any food: Taste. Even when this one was “cooking” in the crock pot I had a very good idea what this was going to to do my taste buds. Read: Go wild!
In conclusion, this pumpkin treat pretty much has it all. It’s affordable, it’s extremely easy to prepare, and it is scary delicious.
See our Latest Recipe Here!
It is the perfect fall dessert for guests or family, for Halloween, Thanksgiving, or any holiday.
If you were like me and thought that crock pots were just for making dinner and meals for the family while you are spending your entire day doing something else, I say, “Think again.”
“This pumpkin cake is a slow cooker wonder. ”
Pin this Recipe Here!
Not only has it completely satiated my sweet tooth, it has also sparked a determination within me to find more great desserts that can be made in a slow cooker. Please, give this one a taste. -Dan
Love Pumpkin? Be sure and check out ALL our our great pumpkin recipes!
Never Miss Another Platter Talk Recipe
Slow Cooker Sticky Caramel Pumpkin Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 1/3 cups sugar
- 1 cup butter softened
- 4 eggs at room temperature
- 15 oz solid pack pumpkin 1 can
- 16 oz caramel sauce 1 jar
Instructions
-
Coat 4 1/2 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, invert again onto serving plate.
-
Drizzle half of caramel sauce over cake. Serve warm with additional sauce.
I can’t believe that gorgeous cake was made in the slow cooker! It looks WONDERFUL! I can’t wait to try this one!
Brandi, I thought of you when this came out because you claim not to be a baker (although you have proved otherwise!) This recipe is perfect for you and every bit as wonderful as it appears. Thanks so much for the comments.
Can you also cook in a conventional oven?? Thanks
Hi Cindy, I have not tried this in a regular oven but I would be interested in knowing what your results are if you do. Thanks for the question.
I am equally stunned that this a slow cooker cake! I have never used my slow cooker for a dessert, but I think this cake will push me to do it. Truly mouth watering photos.
Thanks, Carol. This one caught me off guard too!
Well who knew you could whip together a cake and cook it in a slow cooker? Question: would you spray the inside of the crock pot for ease of getting it out; or does it slide out easily?
Patty, I was just as surprised as you and yes, spray coat the slow cooker. Thanks so much for stopping by!
Will this work in a smaller crock (like the triple server size)?
I would think that it would; you may need to reduce your cooking time.
This cake looks amazing! Seriously, I’m practically licking the screen. Gorgeous!
Thanks so much, Cindy. It’s unbelievably easy and just as tasty!
Such an amazing cake!!! And made in the crock-pot…genius!
Thanks for the wonderful comments, Nancy. Not exactly skinny but an amazing little treat here.
Scary delicious…oh how i love that!!! Scar me some more Dan!!! This is incredible!
Thanks, Mary! So easy and really, really delicious!
Oh my! This looks so incredibly gooey and delicious! I bet it didn’t last very long in your house with all those boys!
Kecia, It did not last long! Thanks so much for your comments!
I made a fudge cake in the slow cooker last year and can’t believe I haven’t made one since. It’s SO easy and an awesome way to keep the great smells flowing through the house, too. This recipe is perfect for Fall!
Becca, This was our first time “baking” anything in the slow cooker. It won’t be our last! Thanks so much for stopping by and leaving a comment.
This looks way too good for my own good. Cake in a slower cooker, I might be able to handle that!
I’m confident you can handle this, Michelle! 🙂
This looks so moist and divine! I’m pinning it!
Thanks so much!
Hopped over from Wonderful Wednesdays Blog Hop. This is my dream cake! I LOVE cooking in my slow cooker but I have never made CAKE in it! Say what? This will be made tomorrow! Thanks for sharing this awesome recipe:)
Thank, Adrian. This one took us by surprise!
Good Afternoon Dan, Well I never, I really have to agree with all your friends when I say I have never heard of baking a cake in a slow cooker, never mind such a deliciously, moist cake.
I have used pumpkin in soups, but never in a cake….. I have to tell you Dan, I am really excited about this recipe, as I love baking and I cannot wait to try my hand at making it.
I am going food shopping tomorrow, so I am going to see if I can find some tinned pumpkin. As I live in England, I’m not sure if pumpkin is available in tins.
I have enjoyed my visit and I have become a new follower. I popped over to visit you from Fluster Buster’s Creative Muster.
Best Wishes to you.
Daphne
This one took us all by surprise!
That’s a really delicious looking cake – but my slow cooker doesn’t look as though it’s the right shape. Is your cooker short and wide? Mine’s an old one – maybe they aren’t made in that style anymore. I’m thinking my cake would be too high???
Give it a shot, Ruth
You had me at slow cooker…but I love low cost, easy and just a few ingredients. Can’t wait to give this yummy recipe a try!
Genius! Pumpkin…caramel…slow cooker….can’t wait to try this!
Thanks, Jen. Can’t wait for you to try it!
Wha?! I can’t believe this is a slow cooker cake!! Totally awesome – and even more awesome that it’s pumpkin! 🙂 Pinned and scheduled to share on Facebook – thanks so much for linking up to Freedom Fridays!! Have a great weekend, guys!
Thanks, Jamie. Please make this one and you will be surprised once again at how wonderful it tastes!
“G’day!” Another keeper recipe. Glad I joined the party!
It looks as though you split the cake and put a layer of caramel sauce in the middle, is that true? It looks so moist, I wonder if it was easy to handle.
Hi Sharen. We did not split the cake. The cake comes out very moist when prepared according to the recipe. The caramel is an optional condiment topping. Thanks for your question and comment.
please send this to my e-mail would love to make this,thank you.
Rosemarie, Subscribe here and never miss a recipe! http://eepurl.com/0P9p5
Visiting fro Super Saturday link party. Oh my, this cake looks fantastic. How delicious!! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Thanks so much, Laura. We will be sure to stop by with this!
It looks wonderful!
As I live in Sweden, it’s hard to find all the american products – do you think it is possible to exchange the canned pumpkin for pumpkin purée?
Thanks for your comment. I would substitute purée pumpkin for the packed pumpkin. Perhaps try to press some of the liquid out of the purée and aim for an equal amount (weight) to the packed pumpkin. Good luck; this one is delicious!
G’day from Oz! Thanks for sharing your recipe at the Say G’day Saturday Linky Party. I’ve just shared this on Pinterest/Facebook/Twitter.
Hope you can link up with us again this Saturday!
Best wishes,
Natasha in Oz
Many thanks for having us and of course your kind comments!
I would love to try this recipe, but my crock pot is only 1.5 quart. Do you know what I can do to still be able to make this delicious treat??
If the ingredients will fit in your crock pot, I would still try to make it. Otherwise, consider cutting back the ingredients (proportionately) just a bit.
This turned out so good as is no caramel sauce added yet. So nice to be able to free up the oven for other things like your old fashioned pumpkin cookies which also turned out great, sweeter than the cake and no glaze added. We were in charge of desserts this year for our potluck thanksgiving dinner, my husband didn’t think I could make anything good and bought pies as backup, but these two pumpkin recipes plus I made an eclair cake from pinterest were loved by all. Thank you for the recipes.
Julie, This ranks among my favorite comments. Ever. I’m elated that you tried both of these and made them your own. In my own this is the essence of cooking with recipes and without. Thank you so much for taking the time to offer your feedback and your experience with these two recipes; I hope we can provide equally appealing ones to you in the future.
Hi, looks good but I don’t have a slow cooker. Can bake it in the oven too ir does it have to be a slow cooker?
Try it and let us know!
This recipe was brought to my attention from a friend via Pinterest. It is in the slow cooker now and looks delicious!! My only concern is that my slow cooker only has a low and high setting and its on high. The high setting is really hot and I’m afraid the sides may burn a bit. Did you have any issue with that? I put lots of Pam on so it hopefully won’t stick to the sides. Very excited to test this out at my family supper tonight! 🙂
Hi Kate. After preheating your crock pot on high, consider turning it down to low until it is done. You may get some crunchy edges but keeping the cover on during the cooking process retains the moisture which will help it from drying out. I can’t wait to hear how yours turns out!
I tracked down canned pumpkin in England especially to make this. It went down so well with my family this evening! I’d probably leave it in the slow cooker longer next time – the top was done but the bottom a bit damp and dense. No one complained though. I could only find toffee sauce but it really made it – with vanilla ice cream too, yum! I want a smaller slow cooker now so I can make smaller puddings when I don’t have loads of guests. Thank you so much!
What a fantastic comment! I’m happy you were able to try this with the ingredients available to you. Thanks so much for your feedback.
I’ve heard of people placing things in ramekins then cooked in those in the slow cooker…?
I think what you’re saying is that you’ve heard of people using ramekins as a baking vessel, in lieu of using a slow cooker. Such a method could be suitable for this recipe as well.
Is this best served warm, or can it be made earlier in the day? Having it for dessert tonight for company!
Either way works, Carol. Just as with any cake, I think warm is always preferable.
Thanks! I’ll wait till later, then.
Hi, i stumbled across this on pinterest, looks truely amazing,i was wondering if you can help me, im a Brit, attempting to make something with my pumpkin i just carved, but a lot of the recipes i find say canned pumpkin. we cant get that here so what do i do with fresh pumpkin, can i still use that for this dessert? and do i need to cook it first? ive pureed it and just put it in my fridge. hope you can help. regards Michaela
Michaela, This truly is a fantastic dessert and so easy to make. I’ve heard similar comments from other Brits. I’m not an expert on converting or substituting fresh pumpkin for canned pack pumpkin, but I can’t imagine there are not resources to be found via Google. I would guess the pumpkin needs to be cooked and because the canned pumpkin is “packed,” I would think that weight for weight, the fresh pumpkin should be as dry (liquid free) as possible. Good luck with this and we would love to hear how it turns out for you. Thanks so much for the great question.
Hi, i stumbled across this on pinterest, looks truely amazing,i was wondering if you can help me, im a Brit, attempting to make something with my pumpkin i just carved, but a lot of the recipes i find say canned pumpkin. we cant get that here so what do i do with fresh pumpkin, can i still use that for this dessert? and do i need to cook it first? ive pureed it and just put it in my fridge. hope you can help. regards Michaela.
I don’t have a slow cooker. How can this be made in an oven?
Great question, Nina. Give it a shot in a traditional bunt pan, or regular cake pan. We would love to hear how it turns out!
Hello. I am a school teacher looking for something to make in the classroom that would go with our pumpkin math/science unit and I think I’ve found it! I am wondering if I could double the recipe – or would that affect the way it cooks? Thank you – Beth
He Bethany,
Depending on the size of your slow cooker, you can give it a shot. Alternatively, consider using two separate slow cookers. Good luck!
Thanks for sharing this awesome recipe! It is cooking right now, and making my house smell lovely. For those considering fresh pumpkin, give it a go! I take sugar or pie pumpkins, or even good old jack-o-lantern pumpkins and half them and scoop out all the guts (which go to the chickens). Place them on a cookie sheet or roasting pan and roast them in the oven at 350 degrees for an hour and a half, or 2 hours, depending on the size. I then scoop out all the flesh and put it in the food processor until it is pureed. I then put it in the fridge overnight to cool, and then use it as I would canned pumpkin. I freeze it in 2cup portions, and I am ready for pie or whatever recipe catches my fancy!
What a fantastic comment, Allison! My mom always used fresh pumpkin and that’s a goal for me to try as well. I appreciate your simple direction. I think even I could do that! Enjoy this treat, I think you’re going to love it.
could you cook this cake in the oven if you wanted to. probably would have to use 9 inch pans?
Kathy, Other people have asked this and I think you can do this, check it regular intervals so it is not over baked. The cake is delicious; I hope you give it a shot!
Hi!
This recipe looks AMAZING! I was just wondering if it would ruin the cake if I left it in the crockpot on the “warm” setting until we were ready to eat it. The only reason I ask is because I do not have a separate dining area for guests and it’s hard to be working in the kitchen once my guests have arrived. I was hoping to prepare it earlier in the day and keep it warm while we ate dinner.
Thanks!
Krista, The “warm” setting on our crock pot is closer atomic meltdown. A better alternative may be to remove the ceramic crock from the heating unit, cover it lightly with a towel and then serve at your convenience.
Okay, great. I will try that! Happy Thanksgiving!
Thanks, Krista. Same to you!
I was wondering this same thing. I have one of those 3-crockpot servers and wanted to try this cake in one of them while I have spiced cider and milk (for cocoa) in the other two. I have yet to use it, so I don’t know if the ceramic bowl insert can be removed. I’m assuming it can be, but, for ease of serving and space-saving, do you think I could just turn it off after its done baking and leave it in the server? TIA!
Yes, I think that would be fine.
I simply cannot relegate myself to making such a glorious looking cake and use a caramel sauce from a jar. I just can’t. Making my own SALTED CARAMEL sauce FROM SCRATCH… Geeze.
Would love to try some, Ben!!
I am not sure about using my slow cooker as mine tends to burn things such as overnight oatmeal…
That said, a buttered cast iron dutch oven may not be such a bad idea.
And…this is just awful:http://www.foodnetwork.com/recipes/sticky-toffee-date-cake-recipe.html
Trust me, you don’t want to eat that, so when you make it, I’ll just take it off your hands… Sorry Dan. I HAD to. Make sure you use salted butter…I don’t care what the recipe says.
I think a dutch oven sounds like a grand idea and thanks for the heads-up!
I have never made a cake in a slow cooker but I am going to try your recipe. Yum! Looks so moist and delicious. Thank you for joking us at #purebloglove Pinterest Link Party. We enjoy having you every Thursday night at 8PM, EST through Sunday night. ~Cydnee
Cydnee, it’s amazing what a slow cooker can do; you won’t believe how wonderful this cake is to enjoy!
Currently making this now and it’s been baking for the last 2 hours and still is pretty much the same way I put it in the crock pot very little has cooked. It’s on high like it should be nothen is wrong with my crock pot either it’s brand new.
Christine, We are thrilled to learn that you are trying this delicious dessert! Without knowing more, it’s difficult to accurately address your issues. It’s important that your slow cooker was preheated, as stated in the directions. If your ratio of liquid to dry ingredients is correct, it may just need extra time in your slow cooker. Like all other electronic appliances, there can be variations in functionality, temperature, and other variables, from one slow cooker to another. I suggest you allow it to cook as directed, until a toothpick inserted into the center comes out clean. Thanks again for your correspondence and thanks for your readership; it’s greatly appreciated.
Has anyone tried it not warm? I am wondering if I will be able to make a couple of these ahead of time and serve them at a party this fall but I won’t be able to keep them warm. I know the sauce would harden a little but I’m wondering if anyone has tried tasting the cake not warm or a day after it’s been made? 🙂
Thanks for the question. I suggest not putting the caramel sauce on it until you are ready to eat the cake. If you do wait a day or two before you eat it, I would try to wrap it (air tight) and keep it in the fridge. It should keep similar to other cakes.
I thought I was obsessed with my slow cooker but this has shown me that I haven’t even begun to explore the possibilities. Dessert in the slow cooker is so exciting to me! Thanks for linking up to #SaucySaturdays.
Agreed, Christine. This is a great example of thinking outside of the box; or outside of the slow cooker! Thanks for the comments.
Oh my god! That just looks awesome! I’ve never cooked a cake in a slow cooker before and seeing this, I have been converted! It looks amazing! 😀 Thank you for sharing this with us at #SaucySaturdays!
Longing for days of fall away from this GA heat so I just put this in my crockpot. About to start some homemade caramel to drizzle with. Thanks for this awesome recipe!!
Thanks so much for the comments and I think you’re going to love this!
Hi- Can you substitute the flour for coconut flour?
That sounds delicious.
I did not think that this cake had enough spice or pumpkin flavor. I found it bland. However, I do love crockpot cakes, so I’ll probably make it again, but I will definitely adjust it to my tastes
We are so happy you tried this, Laura. I hope you are able to adjust the seasoning to your palate. Thanks so much for following Platter Talk!
Oooeeyyy gooey goodness – And this comes from the slow cooker?! Sign me up. Pinned!
Ha! Thanks so much Erin; I hope you give this a try!
I love usingmy slow cooker Dan. I have never made dessert in it. This recipe looks so good I’ve got to try it!
Thanks, Diane; I know you’re going to love it!
This is so clever, I am saving this one to try!
We hope you try it Sara, be sure and let us know what you think!
This looks so good it’s dangerous! When you say sticky caramel you are not kidding (and I love it!)
Thanks, Sarah!
This reminds me of the steamed puddings my mother and aunts made when I was a child. Absolutely moreish.
I would love to hear more about your mom’s steamed pudding; moreish indeed!
Horray for pumpkin season! Now Pumpkin everything!! I love that you did this in the slow cooker, what a great use of time!! Definately on my must try list!
Thanks so much, Sam; I hope you give this a try!
I am definitely intrigued at cooking a cake in a slow cooker, but this looks so amazingly delicious! And, I love anything pumpkin!!
You found the way to my heart, pumpkin and caramel! Can’t wait to try this recipe.
Many thanks, I think you will enjoy!
We are also looking forward to pumpkin for cooking. We have a few things on the list but now we might need to add more! Thanks!
I can’t wait to see what you come up with, Chris!
this may become my favorite autumn dish! thanks for sharing!
Thanks, Claudia!
Just yesterday I had my first Pumpkin Spice Latte and were thinking about a pumpkin cake and here comes your recipe 🙂 Love the combination of caramel with pumpkin – Happy Autumn !
Thanks so much, Molly and happy autumn to you and yours!
OMG, really!? What is there not to love about this recipe? I’ve not had dinner yet, and now I want to skip right to dessert!
We’re a judge free site, Byron. Do what you must. 🙂
So, so glad to see some pumpkin recipes start popping up =) Even though I’m not eager to rush through the remainder of summer, I do love me some pumpkin. This cake looks like it would be delicious!
Stop It ! this is insane, I wanna dive in right now !! Holy caramel and pumpkin paradise ! I 5 Star You !!
Thanks Dan! We need to try this for sure. It would make us look good!
Derek, I just came from your site and wowza; beautiful stuff! We’re especially smitten with that brown-eyed taste-tester you have hanging around your kitchen; thanks for dropping by Platter Talk!
Would you judge me if I said I wanted to dump the cake in the caramel jar and eat it by the spoonfuls like soup?
Wow! This looks amazing!! I love pumpkin and I love fall dishes! I am totally making this for Thanksgiving!! 🙂
Oh my! Look at that beautiful scrumptious cakes! Pass me a fork, please.
omg sticky toffee pudding is my faaaaaavorite. I have NEVER thought to do it in the slow cooker and I can’t wait to try. Although, might be too easy… dangerous! 😉
I am not quite ready for pumpkins, but when the time comes this is at the top of my list! I can’t believe that a cake that gorgeous came out of a slow-cooker!
Anything pumpkin AND sticky has got my attention 🙂
This looks and sounds so good! You had me at pumpkin and slow cooker! Yummo!
Wow,this looks so moist.
you had me at slow cooker! Pumpkin and caramel are perfect together — and I can only imagine the way the house smells while this is cooking.
I have always wanted to try making a dessert in my slow cooker and this looks so delicious, can’t wait to try it!
Your pumpkin cake looks indeed scary delicious! Well, if no savory dish has convinced me to buy a slaw cooker, your cake has definitely done it 🙂 Thanks for sharing it!
Oh bam! I’m sure I’d like it straight from the slow cooker, but the idea of pouring a luscious caramel sauce over the top and letting it soak into the cake has made me drool. *wipes chin*
Your pumpkin cake looks so moist and delicious! Yum!
Ohhh….looks so delicious and makes me think of fall. This might just be enough incentive for me to go out and replace my broken slow cooker!!
That looks sinful! I don’t have a slow cooker. Can I try this in a conventional oven?
A slow cooker pumpkin cake that actually has caramel, wow this is so creative and yummy, I would grab two forks and be all over that cake!
I can’t believe you used the crockpot for this! How awesome! It looks like a must-try recipe for the fall!
Thanks for sharing 🙂
I love my slow cooker but I’ve never used it to bake before! This is such a creative use of one of my favorite kitchen instruments!
I have to get my slow cooker out, this is one of the best pumpkin cakes I have seen. It looks so moist and the caramel sauce is such a treat.
Thanks, Michelle, give this one a try and you’ll see why it’s a keeper!
Dan, you are speakin my language! I am one of those crazy for pumpkin freaks. SO ready for pumpkin mania already!
Everything about this is perfect!! I am so excited for pumpkin recipes and this one instantly became a must try.
Thanks Sandra. I think you will really like this dessert!
I love the slow cooker idea! This looks so delicious and perfect for fall!!
Oh my gosh this looks just like my favorite English dessert which is sticky toffee pudding. In fact, Ive just rwturned feom London, where I had some three days ago. It’s not really a conventional pudding, but a steamed spongy cake (made with dates, I think) served drowning in caramel sauce. I can’t wait to try your version.
Can I use can of pumpkin pie instead? You know the one with all the spices in it???
I’ve only made this according to the recipe as written; give it a try and let me know!!
This cake is a dream! I am reviewing a cookbook ri g the now for slow cooker desserts and just happened to scroll through pinterest and saw this beautiful cake, looked up and was excited to see you are the blogger! Keeping this one to try ASAP! Nettie
So nice to hear from you, Nettie! We hope to see this one in a cookbook soon with our name behind it; it’s an incredible dessert! Thanks so much for the kind hello!
Any tips on cooking this long term? I’m leaving my house after starting the cake and may not be back for upwards of 6 hours. Could I cook it on low?
Great question, Erin. 6 hours sounds like an awfully long time and there is great variability between slow cookers and their respective temperature settings. We would love to know how you handled this and what the results were. Thanks for reading Platter Talk.
SO GOOD!! We used real pumpkin and it turned out delicious. Thanks for the recipe!! 🙂
Happy you loved! Thanks for the feed back and please tell your friends about Platter Talk!
Happy you loved! Thanks for the feed back and please tell your friends about Platter Talk!
Looks amazing. I bet it would be great with butternut squash or sweet potato as a substitute.
Any tips on increasing measurements for a family size 6 qt crock pot?
Julia, I love your ideas. As far as increasing amounts, if I were to do that I would simple increase in proportionate amounts. It may take longer to cook as well.
This cake is delicious. I only have a 2qt slow cooker so I used that (halved the ingredients, cooked it on high for about 1hr 45min). I don’t have an electric mixer so I beat everything by hand, that worked surprisingly well. I increased the spices but that’s just a personal preference. This recipe is so good on its own you really don’t need the caramel. Loved it!
Sounds like you went ahead and made this one your own! Congratulations, that’s what cooking is all about!! Thanks for the feedback, comments like yours are our favorite ones!
I really wanted to thank you for this recipe, Chef Dan. It’s fantastic. It’s the only one I found that doesn’t require some form of cake mix. Thanks again for this gem!
We’re so happy you enjoyed this and appreciate your kind feedback!
This is currently in my oven. So far it’s been in for about 45 minutes and still cooking. Will update when it’s done and devoured!
We can’t wait to hear how it turns out!
Slow cookers and my are best friends. But…I have never tried to bake a cake in one. Adventurous you! Now I’m inspired! This looks so moist and dripping with caramel. I have to try it!!
Thanks so much Diane!
It’s the perfect fall dessert. And I adore that it’s made in the slow cooker. I can’t wait to try it! Thanks!
Thanks, Debi. A lot of people really seem to love this one!
Dan, you got me on this one! Any dessert that is called sticky and I can put it in a slow cooker, definitely gets my vote and attention. Thanks for sharing a cool idea!
Heidy, how great to hear from you! Thanks so much for stopping by for a little Platter Talk!
Oh my goodness, I think I can feel my teeth dissolving just looking at this. Anything with “sticky caramel” in the title must be delicious!
Julie, it recipe turly is the 8th wonder of the world; thanks for stopping by Platter Talk!
THis is similar to a British treacle pudding (with pumpkin being the main difference). I’d have a slice with a huge dollop of fresh whipped cream (with no sugar)! Yum!
Whipped cream sounds like the perfect crown for this jewel of a dessert! Thanks so much for stopping by Platter Talk!
I have still never tried using my slow cooker to make a cake. I really need to give it a go and this looks like the perfect place to start.
I was having serious feelings for this cake just from the photos! It looks and sounds amazing!
Such an amazing slow cooker dessert! It looks fabulous!
Never made a cake in slow cooker but these days seeing a lot of recipes of cakes made in slowcooker. I will try yours.
This recipe is right up my alley. I hate baking with my oven – it really needs to be recalibrated and nothing ever turns out right. Now, my slow cooker skills are money and this cake looks delicious. I’d definitely go with the caramel topping 🙂
Oooey and gooey and pumpkin! Yes please! Sign me up!
Oh heavens, I’m afraid that you’ll find me sitting in a dark room with my crockpot and a spoon. This cake looks so moist and delicious. Caramel anything and I’m a fan!
I’ve heard that cake can be made in the crock pot, but now you’ve proven it! This takes the cake! hee hee (punny!) But seriously, this is awesome. I’m totally making this!
Do you ship overnight? This seriously looks so delicious and I love making cakes in the slow cooker now that I have done it.
Wow, you guys, this sounds incredible!! I’ve never tried to make a cake in the slow cooker but I think I need to change that! This one looks absolutely perfect!
My tastebuds are going wild just looking at your cake! I’ve never tried baking in a slow cooker, but sure love the idea and will have to give this recipe a try!
Ooey, gooey, gorgeous!
This looks completely amazing – I really am putting it on my list of to bake this fall! Thanks!
This cake looks so delicious! I’ve never made a cake in a slow cooker, but I’m definitely going to have to give this one a try!
That cake is just begging to be eaten!! What a great recipe!
This looks absolutely droolworthy!! Definitely a must try!
You had me at slow cooker!
This is totally my kind of cake!! And it’s perfect for fall!
I’ve been wanting to bake in my slow cooker, pinning this recipe!
Oh wow! Love that caramel topping. Such an amazing cake for autumn.
You had me at slow cooker and caramel. You also had me at pumpkin! Basically… this recipe looks and sounds stellar!
This looks absolutely amazing
I can’t believe this is from a slow cooker! I will definitely have to give this a try. It sounds so easy!
I love the look of this, the texture is so reminiscent of the steamed sponge pudding I grew up with!
Brian, this cake is truly amazing. Thanks so much for dropping by Platter Talk, we love hearing from our readers!
This looks delicious! And I love that it is cooked in a slow cooker, so easy!
Wow this looks like such a moist delicious cake. I’ve never baked in my slow cooker before.
Oh, wow! love that drizzle! And the cake looks so moist!
Pumpkin cake sounds wonderful all on it’s own, but with sticky caramel too, it must be absolutely fabulous.
I can’t believe this incredible cake was made in a slow cooker or how little it cost to make. Definitely needs to make an appearance at my Thanksgiving table.
I’ve never done a cake in the slow cooker before! This is great and that caramel sauce in slaying me. Yum!
So, I’m all about using my slow cooker for pretty much anything, but when it’s dessert, it makes my heart happy! This pumpkin cake looks so moist and flavorful, I cannot wait to try it! Thanks for the recipe!
I have never made a cake in the slow cooker – and it’s time to change that. This recipe sounds spectacular. That dripping caramel is calling my name!
YES to everything with caramel and pumpkin! Count me in!
I have to admit I have NEVER ever baked a cake in my slow cooker until now.. I am converted will most definitely try this delicious caramel and pumpkin cake… Love your photos
I have never tried pumpkin and caramel together before but it sounds like the perfect combination! This looks SO mouthwatering!
Wow. Love using a slow cooker but never thought of baked goods..cakes, pies, etc. What a great idea 🙂
I never would have thought to make a cake in the slow cooker but I NEED to try it now. Thanks for the idea!
Ooh, this reminds me of sticky toffee pudding! Love that it’s made in the slow cooker!
Thanks, Christina. Give it a try and if will remind you of the best tasting and easiest-to-make cake that you’ve ever tasted!