CrockPot Pumpkin Caramel Cake Fall Recipe
Indulge in the warm, comforting flavors of autumn with our CrockPot Pumpkin Caramel Cake Fall Recipe.
Fall Baking Using a Crockpot
I love cooking and baking in the fall.
There’s something about coming in from a cool day to a house filled with great smells that really feel perfect. Nothing creates those smells better than a Crock-Pot slow cooker
.
Crockpots Can Make Yummy Desserts
Most people are surprised to learn that one of my favorite things to cook in my Crock-Pot slow cooker is dessert! Yes, you can make dessert. 🙂
From applesauce to cakes, the Crock-Pot slow cooker is the perfect way to blend fall flavors.
Here’s one of my new favorite fall recipes using the Crock-Pot brand, Pumpkin Caramel Cake.
Ingredients for CrockPot Pumpkin Caramel Cake
Yellow Cake Mix: A pre-made dry mix for creating a fluffy and sweet cake base.
Water: Plain liquid used to moisten and blend the cake mix.
Vegetable Oil: A type of cooking oil that adds moisture and richness to the cake.
Eggs: Protein-rich ingredients that help bind the cake together.
Pumpkin Puree: Smooth and creamy pureed pumpkin, which adds a delicious pumpkin flavor.
Brown Sugar: A sweetener with a warm, caramel-like taste that adds sweetness to the cake.
Cinnamon: A warm and aromatic spice that imparts a cozy flavor to the cake.
Nutmeg: A fragrant spice that contributes a gentle, nutty taste.
Ginger: A slightly spicy and zesty spice that adds a kick of flavor.
Allspice: A blend of spices that offers a warm, rich taste to your cake.
Caramel Topping: A sweet and sticky sauce that adds a rich, buttery sweetness to your cake, perfect for drizzling on top.
Crockpots Make Clean-Up Easy
If you’ve never tried making a dessert using a slow cooker
, I highly recommend it! You’ll be amazed at how much richer the flavors are when they’re cooked low and slow. Plus, this model really makes cleanup a breeze.
Get and Print CrockPot Pumpkin Caramel Cake
CrockPot Pumpkin Caramel Cake Fall Recipe
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 15 oz can pumpkin puree
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 allspice
- 1 jar caramel topping
- optional: top with vanilla ice cream
Instructions
- Whisk together all ingredients but the caramel topping into a large bowl. Pour mixture into a greased Crock-Pot slow cooker.
- Set slow cooker to high and let cook for two hours. After two hours, add 3/4 of the caramel sauce. Continue to cook for another 1-2 hours (I cooked for the full 2 hours) or until the cake is fully set.
- Let sit for around 5 minutes, then serve topped with more caramel sauce and a scoop of ice cream!
Nutrition
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