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Slow-Cooker Pumpkin Cake with Caramel Sauce

Buns in my Oven Recipe by
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Slow-Cooker Pumpkin Cake with Caramel Sauce
  • Prep Time 5 min
  • Total Time 2 hr 5 min
  • Servings 12
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Slow-Cooker Pumpkin Cake with Caramel Sauce

Moist pumpkin cake baked right in the slow cooker!

Ingredients

1
boxBetty Crocker™ SuperMoist™ spice cake mix
2/3
cup granulated sugar
4
eggs
1/3
cup vegetable oil
1/3
cup sour cream
1/4
cup water
1
(15 ounce) can pumpkin puree
Whipped cream, for serving
Caramel sauce, for serving

Directions

  • 1 In a large bowl, combine the dry cake mix, sugar, eggs, vegetable oil, sour cream, water and pumpkin. Beat with an electric mixer for 2 minutes on medium speed.
  • 2 Spray the crock of a 6-quart slow cooker with non-stick spray. Add the cake batter to the slow cooker and cover.
  • 3 Cook on low heat for 2 hours or until the cake has pulled away from the sides and a butter knife comes out clean when inserted in the center.
  • 4 Let cool for 10 minutes.
  • 5 Place a large serving platter or tray over the top of the crock and carefully flip upside down so that the cake falls out onto the tray. Be sure to use oven mitts, as the crock will be hot. Let cool completely.
  • 6 To serve, top the cake with whipped cream and caramel sauce.
See Step By Step

Step By Step  

A perfect pumpkin cake that's super easy to make with the slow cooker.

As prepared by Buns in my Oven,

This fall-inspired cake is full of spiced pumpkin flavor and rich caramel sauce. 

Do you know what's the worst?

Like, the worst the worst?

Well. It’s when you’re dying for dessert, but you already have dinner in the oven and you can’t make your dessert. That’s the worst.

Lucky for you, I have a solution. The slow coooker! 

For real, guys. You can make cake in the slow cooker.

We all know how juicy and moist meat from the slow cooker is, but I bet you didn’t know that it would have the same affect on cake! It does. Totally moist. Maybe not juicy, because eww. No one wants a juicy cake.

Let’s make this, shall we? I was inspired by this Betty Crocker cake and just popped it in my slow cooker instead of the oven. Brilliant!

 

Slow Cooker Pumpkin Cake with Caramel Sauce

We’re starting with a box of cake mix, because we like things easy. We’ll be adding some pumpkin, a bit of sour cream, and some other goodies to doctor it all up and make it extra fab.

 

Slow Cooker Pumpkin Cake with Caramel Sauce

Once it’s in all mixed up, you just pour it right into your greased slow cooker. We’re using a 6-quart slow cooker for this. Any shape should be fine.

 

Slow Cooker Pumpkin Cake with Caramel Sauce

After two hours my cake was perfect. It was pulling away from the sides and a knife inserted in the center came out clean. Every slow cooker is different, so you’ll definitely want to adjust the time frame based on your cooker.

 

Slow Cooker Pumpkin Cake with Caramel Sauce

The trickiest part of this whole shebang is getting the cake out of the slow cooker. Aaaaand, it’s actually not that tricky, so don’t freak out. Just take a large plate, cutting board, tray, or whatever and place it over the top of the crock. Flip the crock upside down and the cake should plop right out.

 

Slow Cooker Pumpkin Cake with Caramel Sauce

This cake is so moist and flavorful that all it needs is a bit of whipped cream and some caramel sauce.

You’re going to love it!

See Recipe
Tips  

All slow cookers vary, so keep a close eye on the bake time and adjust accordingly.

When removing the lid from the slow cooker, do so quickly or the condensation on the lid will drip onto the cake.

Nutrition Information 
No nutrition information available for this recipe
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