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Crock-Pot® Slow Cooker Pumpkin Caramel Cake Recipe for Fall

CrockPot Pumpkin Caramel Cake Fall Recipe

Yield: 10 -12 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Indulge in the warm, comforting flavors of autumn with our CrockPot Pumpkin Caramel Cake Fall Recipe.
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Ingredients

  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 15 oz can pumpkin puree
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 allspice
  • 1 jar caramel topping
  • optional: top with vanilla ice cream

Instructions 

  • Whisk together all ingredients but the caramel topping into a large bowl. Pour mixture into a greased Crock-Pot slow cooker.
  • Set slow cooker to high and let cook for two hours. After two hours, add 3/4 of the caramel sauce. Continue to cook for another 1-2 hours (I cooked for the full 2 hours) or until the cake is fully set.
  • Let sit for around 5 minutes, then serve topped with more caramel sauce and a scoop of ice cream!

Nutrition

Calories: 112kcal, Carbohydrates: 7g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 49mg, Sodium: 22mg, Potassium: 29mg, Fiber: 0.1g, Sugar: 7g, Vitamin A: 72IU, Vitamin C: 0.01mg, Calcium: 16mg, Iron: 0.3mg
Calories: 112