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Slow Cooker Pumpkin Cake with Caramel Sauce
dessert

Slow Cooker Pumpkin Cake with Caramel Sauce

(Not rated yet )
Finish your holiday feast with the grand finale of all desserts – a moist pumpkin cake base studded with chocolate chips and topped with 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. Cheers to easy dessert recipes in the slow cooker! Photo Credit: Julie Gransee of Lovely Little Kitchen.
  • 10m

    prep time

  • 3h 30m

    Cook Time

  • 330

    Calories

  • 12

    Ingredients

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Ingredients

16

Servings

Pumpkin Cake

  • 1 package (2-layer size) yellow cake mix
  • 1 can (15 ounces) pumpkin
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 2 eggs
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1 cup chocolate chips

Caramel Sauce

Instructions

  • 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.

Nutrition information (per Serving)

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