Don’t let the looks of this cake fool you. It might not be pretty, but boy does it taste good!!!
I’m sooooo ready for Fall! We got our Halloween decorations up this past weekend. I’ll wait another week before I do the yard stuff, but it’s my favorite time of year. the pumpkin flavor has exploded in stores, so it’s time to start enjoying it! I loved how easy this was to make in a crockpot and I used a liner to make it easy to remove and slice if wanted.
Pumpkin Caramel Cake
(Adapted from The Gracious Housewife)
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
1 15 ounce can pumpkin puree
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1 jar caramel topping
Ice cream for serving
In a large mixing bowl, whisk together all ingredients except for caramel topping.
Pour batter into a greased crockpot.
Cook on HIGH for 2 hours, until cake begins to set (It will still be just a bit mushy at this point).
Pour about 3/4 of the jar of caramel topping (save the remainder)
Continue cooking on HIGH for an additional 1-2 hours until cake is totally set.
Let sit for 5-10 minutes before serving.
Serve warm, drizzled with remaining caramel topping and a scoop of ice cream.