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
| Servings | Prep Time | Cook Time |
| 10servings | 15minutes | 2hours |
| Servings | Prep Time |
| 10servings | 15minutes |
| Cook Time |
| 2hours |
Ingredients
- 1 cup butter softened
- 1-1/4 cups sugar
- 4 extra large egg whites room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or ground cinnamon
- 1/2 tsp salt
- 15 oz pumpkin
- 1/2 cup caramel sundae syrup
- 1/2 cup chopped pecans
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
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.
