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.


  • 2cups

    All Purpose Flour

  • 2tsp

    Baking Powder

  • 1tsp

    Baking Soda

  • 1/2tsp


  • 1tsp

    Pumpkin Pie Spice

  • 1 1/3cup


  • 1cup


  • 4

    Eggsroom temperature

  • 15oz

    Pumpkin Puree

  • 16oz

    Caramel Sauce
  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.