Slow Cooker Pumpkin Cake with Caramel Sauce

Moist pumpkin cake baked right in the slow cooker! ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ spice cake mix

2/3 cup granulated sugar

4 eggs

1/3 cup vegetable oil

1/3 cup sour cream

1/4 cup water

2 cups pure pumpkin

Whipped cream, for serving

Caramel sauce, for serving

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1

In a large bowl, combine the dry cake mix, sugar, eggs, vegetable oil, sour cream, water and pumpkin. Beat with an electric mixer for 2 minutes on medium speed.
2

Spray the crock of a 6-quart slow cooker with non-stick spray. Add the cake batter to the slow cooker and cover.
3

Cook on low heat for 2 hours or until the cake has pulled away from the sides and a butter knife comes out clean when inserted in the centre.
4

Let cool for 10 minutes.
5

Place a large serving platter or tray over the top of the crock and carefully flip upside down so that the cake falls out onto the tray. Be sure to use oven mitts, as the crock will be hot. Let cool completely.
6

To serve, top the cake with whipped cream and caramel sauce.

All slow cookers vary, so keep a close eye on the bake time and adjust accordingly.
When removing the lid from the slow cooker, do so quickly or the condensation on the lid will drip onto the cake.
This cake is so moist and flavourful that all it needs is a bit of whipped cream and some caramel sauce. You’re going to love it!