Crockpot Pumpkin Caramel Cake

Rich, moist spiced pumpkin cake and gooey sweet caramel come together in this Crockpot Pumpkin Caramel Cake to make a decadent and festive Fall dessert!

Crockpot Pumpkin Caramel Cake

Pumpkin season! And what goes better with the Pumpkin and Fall season than your Crockpot!  I say nothing, especially when it comes to this Crockpot Pumpkin Caramel Cake.  Rich, moist spiced pumpkin cake with gooey, sweet caramel come together right in your slow cooker for a decadent and festive Fall dessert.

I think this would be an amazing recipe for the holidays.  You’re still serving a pumpkin classic, but it comes from the Crockpot. So, a free oven, and a no-worry dessert!

This Crockpot Pumpkin Caramel Cake recipe calls for one can of pumpkin puree.  If you like to make your own pumpkin puree, just sub in about 1 to 1 1/2 cups of your homemade puree instead of the canned.

Be sure to check out our Crocktober Main Page for more Crockpot recipes all month long!

Crockpot Pumpkin Caramel Cake Recipe

5 from 1 vote

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Crockpot Pumpkin Caramel Cake

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

Rich, moist spiced pumpkin cake and gooey sweet caramel come together in this Crockpot Pumpkin Caramel Cake to make a decadent and festive Fall dessert!

Course: Dessert

Cuisine: American

Servings: 12

Calories: 262 kcal

Author: The Gracious Wife

Ingredients

• 1 box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 15 ounce can pumpkin puree
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1 jar caramel topping
• Ice cream for serving

Instructions

1. In a large mixing bowl, whisk together all ingredients except for caramel topping.
2. Pour batter into a greased crockpot.
3. Cook on HIGH for 2 hours, until cake begins to set (It will still be just a bit mushy at this point).
4. Pour about 3/4 of the jar of caramel topping (save the remainder)
5. Continue cooking on HIGH for an additional 1-2 hours until cake is totally set.
6. Let sit for 5-10 minutes before serving.
7. Serve warm, drizzled with remaining caramel topping and a scoop of ice cream

Nutrition Facts

Crockpot Pumpkin Caramel Cake

Amount Per Serving

Calories 262 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Cholesterol 40mg 13%

Sodium 333mg 14%

Potassium 116mg 3%

Total Carbohydrates 44g 15%

Dietary Fiber 1g 4%

Sugars 25g

Protein 3g 6%

Vitamin A 111.5%

Vitamin C 1.8%

Calcium 11.3%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Did you like this Crockpot Pumpkin Caramel Cake recipe? Find more on my Cakes & Cupcakes, Pumpkin, and Crockpot boards on Pinterest!

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