Slow Cooker Sticky Caramel Pumpkin Cake Recipe 465

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SLOW COOKER STICKY CARAMEL PUMPKIN CAKE RECIPE - (4.6/5)



Slow Cooker Sticky Caramel Pumpkin Cake Recipe - (4.6/5) image

Provided by á-46353

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice or ground cinnamon
1 1/3 cups sugar
1 cup (2-sticks) butter, softened
4 eggs, at room temperature
1 can (15-ounce) solid-pack pumpkin
1 jar (16-ounces) caramel sauce or ice cream topping

Steps:

  • Spray 4 1/2 quart slow cooker with nonstick cooking spray. Combine flour, baking powder, baking soda, salt & pumpkin pie spice in medium bowl. Beat sugar and butter in large bowl with electric mixer at high speed 3 minutes or until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until blended. Gradually add flour mixture; beat a low speed until smooth Spread evenly in slow cooker/crockpot. Cover and cook on high 2 to 2 1/2 hours or until toothpick inserted into center of cake comes out clean. Let cake stand, uncovered, 10 minutes. Invert onto wire rack: invert again onto serving plate. Drizzle 1/2 cup caramel sauce over cake. Serve warm with additional caramel sauce.

CARAMEL PECAN PUMPKIN CAKE



Caramel Pecan Pumpkin Cake image

Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

1 cup butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice or ground cinnamon
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1/2 cup caramel sundae syrup
1/2 cup chopped pecans

Steps:

  • In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.

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