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
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.
Speaking of easy desserts with just a few ingredients, you may be interested in our 3 Ingredient Peanut Butter Cookies. A lot of people tell us they are one of their favorites!
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.
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. ”
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!
Here is a link to more Slow Cooker Cakes for you to enjoy too.
Some our Most Popular Holiday Recipes
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.
Recipe Video
Updated from original post of September 19, 2014
So, unlike most of the comments here, I actually made this tonight. I don’t mean to sound rude, but I generally look to comments for useful tips, tricks, and to get an idea on whether people liked the finished product. The only thing I changed was I used 1/2 tsp of cinnamon and 1/2 tsp of nutmeg because that’s all I had that was close to pumpkin spice.
I think it came out pretty well nonetheless. The rest of the recipe was followed as written. Even the 2 hour cooking time on high. For my crockpot, that happened to be a tad too long because I ended up with partially burnt edges that I had to trim off. That’s how I knew it was time. I started to smell the burning lol. I ended up with more of a pumpkin bread. That’s fine by us because it still tastes good. It doesn’t look super moist like Dan’s picture, though.
Out of 5 stars, I’d give this a 4. I’d make it again. Thanks for sharing. Oh and also, I love caramel but this by itself was plenty sweet.
Thanks for the comments and we are happy to hear that you tried and liked this recipe. It never ceases to amaze me that you can get a cake from a crock pot!
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!
I never would have thought to make a cake in the slow cooker but I NEED to try it now. Thanks for the idea!
Wow. Love using a slow cooker but never thought of baked goods..cakes, pies, etc. What a great idea 🙂
I have never tried pumpkin and caramel together before but it sounds like the perfect combination! This looks SO mouthwatering!
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
YES to everything with caramel and pumpkin! Count me in!
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!