Slow Cooker Sticky Caramel Pumpkin Cake


Grill Master
Staff member
Gold Site Supporter
This recipe came from one of those little booklets that you get at the check-out at the supermarket. The booklet was all pumpkin recipes.

I like to make one or two new pumpkin recipes every Fall and had this one dog-eared.

Was pretty good! Not too sweet, so I dusted the cake with confectioner's sugar, and the caramel sauce really made it!


“Slow Cooker Sticky Caramel Pumpkin Cake”

2 cups flour
2 teas. baking powder
1 teas. baking soda
½ teas. salt
½ teas. ground pumpkin pie spice, or cinnamon
1 ½ cups sugar
2 sticks butter, softened
4 eggs, room temperature
1 can (15 oz. ) solid-pack pumpkin
1 jar caramel sauce or ice cream topping

Spray slow cooker with Pam.
Combine flour, baking powder, baking soda, and pumpkin pie spice.
Beat sugar and butter with electric mixer at high speed for 3 minutes. Add eggs, one at a time. Beat in pumpkin.
Gradually add in flour mixture, beaters on low. Spread evenly in crockpot.
Cover, cook on HIGH for 2 to 2 ½ hours, until toothpick inserted in center of cake comes out clean. Let cake stand, uncovered, for 10 minutes. Insert on wire rack to cool down. Invert again onto plate.
Sprinkle with confectioner’s sugar, if desired. Serve slices with caramel sauce drizzled over.


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'lil Chef
Gold Site Supporter
dammit, lee; u rock-- i'm gonna make that w/ my Mom @ thanksgiving--
we'll use confectioners' sugar, or, i may make a 'lil glaze---