I am not really a crock pot cookin’ type of gal.  I don’t have anything against crock pots, I just strongly prefer my Le Creuset and that whole process over slow cookers.  I use them occasionally for a chuck roast, a whole pork shoulder for carnitas, or a few other things.  But then came along Sticky Caramel Pumpkin Cake…in the crock pot.  I even followed the recipe, every ingredient and step as called for.

This cake was y.u.m.m.y.  Similar to pumpkin bread but less dense in texture, and the caramel sauce you drizzle on while warm was the icing on the cake, literally.  So, I just had to share it to help you with your Fall menu planning.  Made from scratch, easy goodness that tasted as moist as if Betty, yes as in Crocker, had made it.  The mistake I made was my crock pot was larger than called for, and since I couldn’t wait for it to cool well, the bottom of the cake stuck to the pan.  Didn’t matter one bit, I just lumped it all on and the kids dug in!  I do think the next time I will try it in a cake pan and in the oven instead of the slow cooker, I will let you know the results.

So here it is, the recipe and probably the only post you will ever see from me with the crock pot involved.  Go for it, spice it up, enjoy the best of sticky caramel pumpkin cake each bite at a time!

Sticky Caramel Pumpkin Cake- slow cooker style!

 Ingredients:

2 cups all-purpose flour                                                   1⅓ cups sugar

2 teaspoons baking powder                                           1 cup butter, softened

1 teaspoon baking soda                                                   4 eggs, at room temperature

½ teaspoon salt                                                                  1 can (15 oz) pumpkin

1 teaspoon pumpkin pie spice or ground cinnamon

1 jar (16 oz) caramel sauce or ice cream topping

 

Instructions:

Coat 4½ quart slow cooker with nonstick cooking spray, turn to “high.”

Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.

Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.

Add eggs, one at a time, mixing well after each one.

Add packed pumpkin, blend until well mixed.

Gradually add flour mixture and beat at low speed for a minute or so until smooth.

Spread evenly in slow cooker and cover.

Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.

Let cake stand, uncovered 10 minutes.

Invert onto wire rack, invert again onto serving plate.

Drizzle half of caramel sauce over cake. Serve warm with additional sauce.