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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!
Course
Dessert
Cuisine
American
Keyword
Crock Pot, Crockpot Pumpkin Caramel Cake, Dump Cake, Fall Dessert, Pumpkin Dessert, Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
12
Calories
262
kcal
Author
The Gracious Wife
Ingredients
1
box yellow cake mix
1
cup
water
⅓
cup
vegetable oil
3
eggs
1
15 ounce can pumpkin puree
⅓
cup
brown sugar
1
teaspoon
cinnamon
¼
teaspoon
nutmeg
¼
teaspoon
ginger
¼
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 ¾ 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:
262
kcal
|
Carbohydrates:
44
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
40
mg
|
Sodium:
333
mg
|
Potassium:
116
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
5575
IU
|
Vitamin C:
1.5
mg
|
Calcium:
113
mg
|
Iron:
1.6
mg