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
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
Did you like this Crockpot Pumpkin Caramel Cake recipe? Find more on my Cakes & Cupcakes, Pumpkin, and Crockpot boards on Pinterest!
If you liked this Crockpot Pumpkin Caramel Cake recipe, you might also like
Crockpot White Chocolate Pumpkin Lava Cake
Homemade Pumpkin Spice Coffee Creamer
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Jerri says
October 22, 2015 at 10:23 pmHow scrumptious! I’m featuring you at this week’s Friday Favorites party. Thanks for linking up with us!
Ursala beaver says
November 28, 2015 at 2:25 pmI’m just supposed to let it sit in the crock pot?
Michelle says
November 28, 2015 at 4:03 pmTo cook it, yes.
karen davids says
October 8, 2016 at 6:51 amSo courious to know what size crockpot
Michelle says
October 8, 2016 at 7:22 amI used your average oval 6-7 quart slow cooker
Catherine Squire says
October 18, 2016 at 5:41 pmCan I use a dutch oven in place of a crockpot?
Michelle says
October 19, 2016 at 6:14 amI haven’t tried it, but I’d guess it could work. Let me know how it goes if you try it!