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Rich, moist spiced pumpkin cake and gooey sweet caramel come together in this Crockpot Pumpkin Caramel Cake recipe to make a decadent and festive slow cooker Fall dessert recipe! Pumpkin spice and caramel in the Crockpot?! Can't go wrong there!
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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
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
  • 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: 262kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 116mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5575IU | Vitamin C: 1.5mg | Calcium: 113mg | Iron: 1.6mg