Best Slow Cooker Pumpkin Cake With Caramel Sauce Recipes
CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
SLOW COOKER STICKY CARAMEL PUMPKIN CAKE RECIPE - (4.6/5)
Provided by á-46353
Number Of Ingredients 10
Steps:
- 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.
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