Slow Cooker Pumpkin Cake with Caramel Sauce


  • 1 boxBetty Crocker™ SuperMoist™ spice cake mix
  • 2/3 cup granulated sugar
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream
  • 1/4 cup water
  • 1 (15 ounce) can pumpkin puree
  • Whipped cream, for serving
  • Caramel sauce, for serving


1 _ In a large bowl, combine the dry cake mix, sugar, eggs, vegetable oil, sour cream, water and pumpkin. Beat with an electric mixer for 2 minutes on medium speed.

2 _ Spray the crock of a 6-quart slow cooker with non-stick spray. Add the cake batter to the slow cooker and cover.

3 _ Cook on low heat for 2 hours or until the cake has pulled away from the sides and a butter knife comes out clean when inserted in the center.

4 _ Let cool for 10 minutes.

5 _ Place a large serving platter or tray over the top of the crock and carefully flip upside down so that the cake falls out onto the tray. Be sure to use oven mitts, as the crock will be hot. Let cool completely.

6 _ To serve, top the cake with whipped cream and caramel sauce.