Slow Cooker Sticky Caramel Pumpkin Cake

• Vegetarian

• Produce

  • 1 can Solid pack pumpkin

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 jar Caramel sauce or ice cream topping
  • 1 tsp Pumpkin pie spice or ground cinnamon
  • 1/2 tsp Salt
  • 1 1/3 cups Sugar

• Dairy

  • 1 cup Butter

Found on plattertalk.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice or ground cinnamon
• 1⅓ cups sugar
• 1 cup butter, softened
• 4 eggs, at room temperature
• 1 can (15 oz) solid-pack pumpkin
• 1 jar (16 oz) caramel sauce or ice cream topping

Directions

• Coat 4½ quart slow cooker with nonstick cooking spray, turn to high.
• Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
• Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
• Add eggs, one at a time, mixing well after each one.
• Add packed pumpkin, blend until well mixed.
• Gradually add flour mixture and beat at low speed for a minute or so until smooth.
• Spread evenly in slow cooker and cover.
• Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
• Let cake stand, uncovered 10 minutes.
• Invert onto wire rack, invert again onto serving plate.
• Drizzle half of caramel sauce over cake. Serve warm with additional sauce.