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Caramel Pecan Pumpkin Cake

Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day—and frees up oven space on holidays, too. —Julie Peterson, Crofton, Maryland
  • Total Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    10 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1/2 cup caramel sundae syrup
  • 1/2 cup chopped pecans

Directions

  • In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition.
  • Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate.
  • Drizzle caramel syrup over cake; top with pecans. Serve warm.

Test Kitchen tips
  • Top with homemade whipped cream or ice cream.
  • For variety, try with canned, pureed sweet potato.
  • Nutrition Facts
    1 slice: 473 calories, 25g fat (13g saturated fat), 123mg cholesterol, 561mg sodium, 59g carbohydrate (35g sugars, 2g fiber), 7g protein.

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