This week, try something new and make a cake in your slow cooker! It’s super easy and a real treat in the middle of the week. It does take some time to cook (three and a half hours!), but if started after school, it will be ready by dinner, no problem. When making a traditionally baked dessert in a slow cooker, it’s important to place a towel over the cooker before placing the lid on top. This helps to absorb the condensation that naturally forms on the lid and prevents it from dripping into your cake batter, which could make things a bit mushier than intended. Use the towel, and you’ve got a perfect cake for fall!
Slow Cooker Pumpkin Cake with Caramel Sauce
Prep time: 10 minutes
Cook time: 3 hours, 35 minutes
- 1 package (2-layer size) yellow cake mix
- 1 can (15 ounces) pumpkin
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup milk
- 2 eggs
- 2 teaspoons McCormick Pumpkin Pie Spice
- 1 cup chocolate chips
- 1 cup firmly packed brown sugar
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) butter
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/2 teaspoon McCormick Pumpkin Pie Spice
Spray inside of 6-quart slow cooker with no stick cooking spray. For the cake, mix all ingredients in large bowl. Pour into a 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.
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 a wire cooling 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.
Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.
Recipe courtesy of McCormick