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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!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
crock-pot, Slow Cooker
Servings:
12
people
Calories:
426
kcal
Author:
Dan from Platter Talk
Cost:
$10
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 packed pumpkin
1 can
16
oz
caramel sauce
1 jar
US Customary
-
Metric
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.
Video
Notes
For Best Results:
Be sure to apply a generous coating of non-stick spray to your slow cooker before adding the ingredients for this pumpkin cake recipe.
Nutrition
Calories:
426
kcal
|
Carbohydrates:
66
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
95
mg
|
Sodium:
478
mg
|
Potassium:
219
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
6100
IU
|
Vitamin C:
1.6
mg
|
Calcium:
74
mg
|
Iron:
1.9
mg