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Pumpkin Cake with Caramel Sauce

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time2 hrs 15 mins
Servings: 8
Calories: 481kcal

Ingredients

  • 1 box chocolate cake mix
  • 16 oz. can pumpkin
  • 1 tsp. cinnamon
  • ¼ cup water
  • 2 Tbs. butter
  • 14 oz. can sweetened condensed milk
  • 15 oz. can evaporated milk

Instructions

  • Grease the crock of the slow cooker very well.
  • In a bowl, mix together the chocolate cake mix, cinnamon and pumpkin until all cake mix is wet.
  • Stir in water until well combined and spread evenly in the crock.
  • In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined.
  • Bring to a boil, stirring often, and then pour over the cake mix in the crock.
  • Cook on high for 2 - 2½ hours, until the top springs back when lightly touched.
  • Turn off, remove lid and let sit for 15 minutes.
  • Run a knife along the edge of the crock to loosen the cake.
  • Invert the crock over a serving platter and let the cake drop out.
  • Spoon any remaining caramel sauce over the top of the cake.

Nutrition

Calories: 481kcal | Carbohydrates: 86g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 446mg | Potassium: 462mg | Fiber: 2g | Sugar: 63g | Vitamin A: 9171IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 3mg