Description
This Slow Cooker Sticky Caramel Pumpkin Cake is a moist and flavorful dessert perfect for fall gatherings. Combining the warm spices of pumpkin pie spice with a rich caramel sauce, this easy-to-make cake is cooked gently in a slow cooker to achieve an irresistible sticky texture. Serve it warm with extra caramel drizzle for a comforting treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
Wet Ingredients
- 1 1/3 cups sugar
- 1 cup butter, softened
- 4 eggs, at room temperature
- 15 oz solid packed pumpkin (1 can)
- 16 oz caramel sauce (1 jar)
Instructions
- Prepare Slow Cooker: Coat a 4 1/2 quart slow cooker with nonstick cooking spray and turn it to the high setting to preheat while preparing the batter.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice or ground cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the sugar and softened butter with an electric mixer for about 3 minutes until the mixture becomes light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth, uniform batter.
- Add Pumpkin: Blend in the solid-packed pumpkin until well combined with the wet ingredients.
- Combine Mixtures: Gradually add the dry flour mixture into the wet mixture, beating at low speed for about a minute or until the batter is smooth and even.
- Cook the Cake: Spread the batter evenly in the preheated slow cooker, cover it, and cook on the high setting for 2 hours, or until a toothpick inserted in the center comes out clean.
- Rest the Cake: Let the cake stand uncovered in the slow cooker for 10 minutes after cooking to settle.
- Invert and Serve: Carefully invert the cake onto a wire rack, then invert it again onto a serving plate. Drizzle half of the caramel sauce over the cake and serve warm with the remaining caramel sauce on the side.
Notes
- Make sure the eggs are at room temperature for better mixing and texture.
- Use a well-greased slow cooker to prevent sticking and ensure easy removal of the cake.
- You can substitute pumpkin pie spice with ground cinnamon if preferred.
- For a less sweet cake, reduce the sugar slightly or serve with less caramel sauce.
- Allow the cake to cool slightly before inverting to avoid breaking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390
- Sugar: 35g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
