Sticky Caramel Pumpkin Cake
Yes, a sticky caramel pumpkin cake, straight from the slow cooker. There’s a little more prep work to do, but it’s worth it.

Servings
8servings
Servings
8servings
Ingredients

  • 2cups


    All Purpose Flour

  • 2tsp


    Baking Powder

  • 1tsp


    Baking Soda

  • 1/2tsp


    Salt

  • 1tsp


    Pumpkin Pie Spice

  • 1 1/3cup


    Sugar

  • 1cup


    Buttersoftened

  • 4


    Eggsroom temperature

  • 15oz


    Pumpkin Puree

  • 16oz


    Caramel Sauce
Instructions
  1. Begin by coating your slow cooker with cooking spray. Turn it on to high.
  2. In a mixing bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a stand mixer, beat sugar and butter until light and creamy. Add eggs, one at a time, and mix well between additions. Add the pumpkin puree, blending until mixed.
  4. Gradually add flour mixture, beating at low speed until smooth.
  5. Spread batter evenly in the slow cooker and cover.
  6. Cook on high for two hours, or until a tester comes out clean in the center.
  7. Let the cake stand, uncovered, for ten minutes, then invert onto a wire rack and again onto a platter.
  8. Drizzle with caramel sauce, and serve warm.
Recipe Notes

Feel free to add your favorite shaved nut to the top of the cake.