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4.68 from 61 votes

Slow Cooker Sticky Caramel Pumpkin Cake

A delicious pumpkin cake from your slow cooker that goes together quickly and takes just a couple of hours to cook/bake! Adapted from
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: crock-pot, Slow Cooker
Keyword: pumpkin cake, pumpkin dump cake
Servings: 12 people
Calories: 426kcal
Author: Dan from Platter Talk
Cost: $10


  • 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


  • 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.



Calories: 426kcal | Carbohydrates: 66g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 478mg | Potassium: 219mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6100IU | Vitamin C: 1.6mg | Calcium: 74mg | Iron: 1.9mg