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!
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.
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.
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.
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.
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!