Slow Cooker Sticky Caramel Pumpkin Cake
Warm, gooey pumpkin cake with a caramel twist, perfect for fall comfort food recipes.
Servings: 8 slices
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 cup hot water
- 1/2 cup caramel sauce
Instructions
- In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, melted butter, and milk until smooth.
- In another bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined. Add vanilla extract.
- Grease the slow cooker and pour the batter into it.
- In a separate bowl, mix hot water and caramel sauce, then pour it over the batter without stirring.
- Cover and cook on high for 2 to 2.5 hours or until a toothpick comes out clean.
- Serve warm, and top with ice cream or whipped cream if desired.