Sweet Slow Cooker Caramel Pumpkin Cake

Slow cooker pumkin cakeSweet Slow Cooker Caramel Pumpkin Cake

If you’re at all like me and believed that crock pots happen to be exclusively for making dinner along with meals for your loved ones when you’re spending your whole day undertaking something different, I state, “Think once more.” This particular pumpkin cake happens to be a slow cooker surprise. Not merely has it entirely satiated my own sweet tooth, it’s additionally triggered a enthusiasm inside me to discover a lot more fantastic desserts which can be created in a slow cooker. Be sure to, give this dessert a go.

Preparation time: 10 mins
Cooking time:120 mins
Total time:2 hours 10 mins

Serves: 8

Sweet Slow Cooker Caramel Pumpkin Cake Ingredients

2 cups of flour
2 tsp of baking powder
1 tsp of baking soda
½ tsp of sea salt
1 tsp of ground cinnamon or pumpkin pie spice
1 1/3 cups of raw sugar
1 cup of softened full cream butter
4 large eggs
1 can of solid – pack pumpkin
1 jar of caramel sauce

Sweet Slow Cooker Caramel Pumpkin Cake Instructions

Cover a 4½ quart crock pot using non-stick cooking spray, then turn to high heat.
Add the all-purpose flour, along with the baking powder, the baking soda, the sea salt, along with the pumpkin pie spice together into a large mixing bowl.
Whip the raw sugar and the butter into a large dish using an electric mixer for around 3 minutes, or until light.
Add the eggs, one-by-one, blending well following each one.
Include the packed pumpkin, and then mix until very well blended.
Slowly include the flour mixture and then beat at a low speed for around a minute or more until smooth.
Distribute evenly within crock pot and cover.
Cook on the high setting for about 2 hours or till a center inserted toothpick comes out clear.
Allow the cake to stand, uncovered for about 10 minutes.
Invert onto a wire rack, and then invert once again right onto a serving dish.
Drizzle one half of the caramel sauce right over the cake. Serve up warm along with extra sauce.

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