Slow Cooker Pumpkin Cake with Caramel Sauce

Finish your holiday feast with the grand finale of all desserts – a moist, pumpkin cake base, studded with chocolate chips and topped with a sticky caramel sauce. It all comes together in your slow cooker, saving time, effort and oven space. Scoop baked cake into individual ramekins and top with whipped cream for a fancy, single-serving of indulgence. Photo Credit: Julie Gransee of Lovely Little Kitchen.

Ingredients
Serves: 16
Directions
10 mins Prep time 3 hrs 30 mins Cook time
10 mins Prep time
3 hrs 30 mins Cook time
  • Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place clean, dry hand towel over slow cooker and cover with lid.

  • Cook 3 1/2 hours on LOW or until cake is almost set.

  • Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.

  • Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce, and ice cream or whipped cream, if desired.

Cooking tip

Substitution Tip:

Use 1 cup chopped candy bars, such as Heath® bar or Snickers®, in place of the chocolate chips.

Nutrition information

(Amount per serving)

  • 330Calories: 330Cholesterol: 47mg
  • Sodium: 257mgProtein: 3g
  • Total Fat: 14gSaturated Fat: 9g
  • Fiber: 3gCarbohydrate: 48g
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