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Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 1/3 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 15 oz canned solid packed pumpkin
- 16 oz caramel sauce, jarred
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Beat the butter and sugar until light and fluffy.
- Add eggs one at a time, ensuring each is well mixed.
- Blend in the pumpkin until uniform.
- Gradually mix in the dry ingredients until smooth.
- Prepare the slow cooker with nonstick spray and pour in the batter.
- Cook on high for about two hours until a toothpick comes out clean.
- Allow the cake to cool for ten minutes before removing.
Notes
Ensure your ingredients are at room temperature for better mixing.
Monitor the cake closely during the last fifteen minutes of cooking.
Consider adding nuts for additional texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 80