Slow Cooker Sticky Caramel Pumpkin Cake

By á-46353

There’s no denying that it’s time to start seriously thinking ‘pumpkin.‘ Fall around the corner, but suddenly there are gourds and pumpkins popping up all over the place.

Ingredients

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

Preparation

Step 1

Spray 4 1/2 quart slow cooker with nonstick cooking spray.

Combine flour, baking powder, baking soda, salt & pumpkin pie spice in medium bowl. Beat sugar and butter in large bowl with electric mixer at high speed 3 minutes or until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until blended. Gradually add flour mixture; beat a low speed until smooth Spread evenly in slow cooker/crockpot.

Cover and cook on high 2 to 2 1/2 hours or until toothpick inserted into center of cake comes out clean. Let cake stand, uncovered, 10 minutes. Invert onto wire rack: invert again onto serving plate. Drizzle 1/2 cup caramel sauce over cake. Serve warm with additional caramel sauce.