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.
All Purpose Flour
Pumpkin Pie Spice
Begin by coating your slow cooker with cooking spray. Turn it on to high.
In a mixing bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.
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.
Gradually add flour mixture, beating at low speed until smooth.
Spread batter evenly in the slow cooker and cover.
Cook on high for two hours, or until a tester comes out clean in the center.
Let the cake stand, uncovered, for ten minutes, then invert onto a wire rack and again onto a platter.
Drizzle with caramel sauce, and serve warm.
Feel free to add your favorite shaved nut to the top of the cake.