Crockpot Pumpkin Caramel Cake

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1 (15 ounce can Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/3 cup Brown sugar
  • 1 box Cake mix, yellow
  • 1 jar Caramel topping
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Frozen

  • 1 Ice cream

• Liquids

  • 1 cup Water

Found on thegraciouswife.com

Description

Ingredients

• 1 box yellow cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 1 jar caramel topping
• Ice cream for serving

Directions

• 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 ¾ 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