Slow Cooker Pumpkin Cake with Caramel Sauce Recipe

How yummy and delicious does this warm pumpkin cake with caramel sauce sound? Plus you can make it using the slow cooker. Another recipe perfect for a crowd.

Slow Cooker Pumpkin Cake with Caramel Sauce


Pumpkin Cake

  • 1 box yellow cake mix (2 layer size)
  • 1 can pumpkin puree (15 oz)
  • 1/2 stick butter, melted
  • 1/4 cup milk
  • 2 Large eggs
  • 2 teaspoons McCormick pumpkin pie spice
  • 1 cup chocolate chips

Caramel Sauce

  • 1 cup brown sugar, firmly packed
  • 1/2 cup heavy cream
  • 1/2 stick butter
  • 1 teaspoon McCormick pure vanilla extract
  • 1/2 teaspoon McCormick pumpkin pie spice


Pumpkin Cake
Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid. Cook 3 1/2 hours on low or until cake is almost set.
Caramel Sauce
Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.