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Sticky Caramel Pumpkin Cake Recipe by Leah

 

Cake

Sticky Caramel Pumpkin Cake

About 4 years ago my husband and his coworkers were experiencing a difficult time at work – a time of transition and pressure.  They’re a great group of people and have formed friendships out of their co-working relationships but all the additional pressure was putting a strain on them and they needed their spirits lifted.  In an effort to lighten their load and show some love I started baking.  Well, you can say that I made the right decision.  All the treats were well received and greatly appreciated, but this cake in particular was a huge hit!  It has been requested again and again and every time I send it my husband brings home a cake plate that has practically been licked clean.  Don’t bother waiting until fall to make this cake.  It’s a winner year round.  

Slow Cooker Sticky Caramel Pumpkin Cake

from Platter Talk.  

 

INGREDIENTS

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice or ground cinnamon (I use pumpkin pie spice)

1 1/3 cups sugar

1 cup butter, softened

4 eggs, room temperature

1 can (15 oz) solid-pack pumpkin

1 jar (16 oz) caramel sauce or ice cream topping (I use and 11.5 oz jar of Smuckers Simple Delights Salted Caramel Topping)

 

PREPARATION

  1. Coat a 4 1/2 quart slow cooker with nonstick cooking spray, turn to HIGH.
  2. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
  3. Beat sugar and butter in a large bowl with electric mixer for about 3 minutes, until light.
  4. Add eggs, one at a time, mixing well after each one.  Add packed pumpkin, blend until well mixed.
  5. Gradually add flour mixture and beat at low speed for a minute or so until smooth.
  6. Spread evenly in slow cooker and cover.
  7. 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.**
  8. Drizzle half of caramel sauce over cake.  Serve warm with additional sauce. (I only drizzle the sauce, I don’t serve the extra.)

*Cook time will depend a lot on your slow cooker.  My old slow cooker required closer to 3 hours.  My new cooker is just about 2 hours. 

**If you wish to avoid the lines from the wire rack on the top of the cake place a piece of parchment paper on a plate.  Invert onto the parchment paper first, then again onto your serving plate and gently peel the parchment paper off.

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About Georgia's Pampering

I have a tiny bath and body business. I focus on pampering with natural benefits, but also love to create some whimsical products too. I share about the creation process, new products, and other topics that matter to me.

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