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Slow Cooker Pumpkin Cake

Slow Cooker Sticky Caramel Pumpkin Cake

Adapted from pilcookbooks.com
Course Dessert
Cuisine Slow Cooker
Servings 8
Author Dan from Platter Talk


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1 1/3 cups sugar
  • 1 cup butter softened
  • 4 eggs at room temperature
  • 1 can solid-pack pumpkin 15 oz
  • 1 jar caramel sauce or ice cream topping 16 oz


  • Coat 4 1/2 quart slow cooker with nonstick cooking spray, turn to "high."
  • Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
  • Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
  • Add eggs, one at a time, mixing well after each one.
  • Add packed pumpkin, blend until well mixed.
  • Gradually add flour mixture and beat at low speed for a minute or so until smooth.
  • Spread evenly in slow cooker and cover.
  • Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
  • Let cake stand, uncovered 10 minutes.
  • Invert onto wire rack, invert again onto serving plate.
  • Drizzle half of caramel sauce over cake. Serve warm with additional sauce.