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Daybreak Delights: Slow Cooker Caramel Pumpkin Cake

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

Slow Cooker Caramel Pumpkin Cake

 

Ingredients:

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

 

Directions

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.

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