Irresistible Slow Cooker Pumpkin Caramel Cake in 3 Easy Steps
A delicious and easy-to-make slow cooker pumpkin caramel cake that is perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1/2 cup caramel sauce
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp pumpkin pie spice
Instructions
- Grease the slow cooker insert with cooking spray.
- In a large bowl, mix cake mix, pumpkin puree, water, oil, eggs, and pumpkin pie spice until smooth.
- Pour half of the batter into the slow cooker. Drizzle with half of the caramel sauce.
- Add the remaining batter and top with the rest of the caramel sauce.
- Cover and cook on low for 3-4 hours or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Check the cake after 3 hours to avoid overcooking.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg