Daybreak Delights: Slow Cooker Caramel Pumpkin Cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Dawn Bitz from Grasshaven Outdoor shows us how to make Slow Cooker Caramel Pumpkin Cake.

Slow Cooker Caramel Pumpkin Cake



2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/3 cups sugar

1 cup butter

4 eggs

1 can (15 oz) pumpkin

1 jar caramel sauce



Spray a 4 1/2 quart slow cooker with nonstick spray and turn onto high.  In a bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.  In a separate bowl, beat sugar and butter together with an electric mixer, about 3 minutes.  Mix in eggs.  Gradually add dry ingredients and beat on low until combined.  Spread the mixture evenly into the slow cooker.  Cook 2 hours on high until a toothpick inserted into the center comes out clean.  Let stand 10 minutes then invert onto a wire rack.  Place on a plate and cover cooked cake with caramel sauce.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.