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
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
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Raj Kulung
[email protected]I'm definitely going to make this cake again for my next potluck.
Mudassir Haruna
[email protected]This cake is a must-try for pumpkin lovers.
samar tabet
[email protected]I can't wait to make this cake again!
Muhammad Ijaz
[email protected]This cake is perfect for a fall party.
ZaLToX GD
[email protected]I didn't have any caramel sauce, so I used maple syrup instead. It worked just as well.
Aaronair Gregory
[email protected]I added a teaspoon of cinnamon to the cake batter and it gave it a really nice flavor.
Titus Medina
[email protected]I made this cake gluten-free by using gluten-free flour. It turned out great!
Gift ayomide
[email protected]I'm allergic to nuts, so I had to omit the pecans from the frosting. It was still delicious!
Landon Coker
[email protected]This cake is way too sweet for me. I couldn't even finish one slice.
Faith Unknown
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
Rynardt Raubnheimer
[email protected]I thought this cake was just okay. It wasn't as moist as I expected it to be.
Arslan khaliq
[email protected]The frosting is a bit too sweet for my taste, but the cake itself is delicious.
Fgutf Jtdbu
[email protected]This cake is so moist and flavorful. I could eat it every day!
Sky Pee
[email protected]I love the combination of pumpkin and caramel. This cake is a perfect fall dessert.
Syed Asaad Akhtar
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's perfect for a special occasion.
South Africa
[email protected]I made this cake for a potluck and it was a huge success. Everyone raved about how delicious it was.
Althea Sirius
[email protected]This is the best pumpkin cake I've ever had! The cake is so moist and flavorful, and the frosting is the perfect balance of sweet and salty.
Hasnat Awan
[email protected]I've made this cake twice now and it's always a crowd-pleaser. The caramel pecan frosting is to die for!
Jeniffer Wangeci
[email protected]This cake was a hit at my Thanksgiving dinner! Everyone loved the moist pumpkin cake and the sweet caramel pecan frosting. The recipe was easy to follow and the cake turned out perfectly. I will definitely be making this again!