Crockpot Pumpkin Caramel Cake

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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

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!

4.56 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Crock Pot, Crockpot Pumpkin Caramel Cake, Dump Cake, Fall Dessert, Pumpkin Dessert, Slow Cooker

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 12

Calories: 262kcal

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

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

Nutrition

Calories: 262kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 116mg | Fiber: 1g | Sugar: 25g | Vitamin A: 111.5% | Vitamin C: 1.8% | Calcium: 11.3% | Iron: 9%

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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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