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Caramel Pecan Pumpkin Cake

Is it even October without caramel & pumpkin cake? (Nope!)


  • 3 1/2 cups all-purpose flour

  • 1 cup butter, softened

  • 1-1/4 cups sugar

  • 4 large eggs, room temperature

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon pumpkin pie spice or ground cinnamon

  • 1/2 teaspoon salt1 can (15 ounces) pumpkin

  • 1/2 cup caramel sundae syrup

  • 1/2 cup chopped pecans


Step 1

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.

Step 2

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 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.

Step 3

Drizzle caramel syrup over cake; top with pecans. Serve warm.

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