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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. yellow cake mix (2-layer size)
- 15 oz. pumpkin
- 1/4 cup butter (melted)
- 1/4 cup milk
- 2 eggs
- 2 tsp. McCormick Pumpkin Pie Spice
- 1 cup chocolate chips
- 1 cup firmly packed brown sugar
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 tsp. pure vanilla extract (McCormick® All Natural)
- 1/2 tsp. McCormick Pumpkin Pie Spice
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Directions
- Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place clean, dry hand towel over slow cooker and cover with lid.
- Cook 3 1/2 hours on LOW or until cake is almost set.
- Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
- Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce, and ice cream or whipped cream, if desired.
NutritionView More
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1370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1370Calories from Fat590 |
% DAILY VALUE |
Total Fat66g102% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol220mg73% |
Sodium1110mg46% |
Potassium840mg24% |
Protein14g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate193g64% |
Dietary Fiber5g20% |
Sugars151g |
Vitamin A180% |
Vitamin C15% |
Calcium40% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
James W Summers 4 months ago
A Creative Twist with Some Tweaks.
I was in the mood for a warm dessert on a cold night and stumbled upon this recipe using ingredients from my pantry. While the idea seemed promising, the instructions were a bit confusing, particularly the part about mixing everything together. It could be misleading for those less experienced in the kitchen, prompting them to include ingredients meant for the caramel sauce.
To clear up the confusion, my advice is to halt at the chocolate chip ingredient for the cake, then proceed with the caramel sauce recipe separately. For my version, I substituted whole milk and added extra pumpkin spice and allspice for a more robust flavor. I used a boxed white cake and skipped the towel on the crockpot, as I wasn't sure about its purpose—moisture retention, perhaps?
Using my trusty 20-year-old Hamilton Beach crockpot, I skipped the cooking spray, opting for olive oil for a healthier touch. Doubling the caramel syrup recipe to have extra for my cold brews sounded like a great idea, but the sauce turned out excessively watery, requiring additional cooking time.
To prevent overflow, I used a large pan while preparing the sauce simultaneously with the cake. Cooling the sauce to room temperature revealed a separation of ingredients, necessitating a good 7-8 minutes of mixing to restore its appeal.
When the cake was done, removing it from the crockpot proved tricky, resulting in a messy extraction. Despite checking its doneness with a toothpick, it seemed a bit drier than expected. The generously drizzled caramel sauce, though overly sweet, added some flavor.
Overall, the dish fell into the "average" category. To enhance it in the future, I'm contemplating adding cream cheese for creaminess, omitting the chocolate chips, and introducing a buttery graham cracker crust at the bottom of the crockpot, as well as a layer in the middle. Adjusting the caramel recipe for thickness will be a priority.
In conclusion, with a few modifications, this recipe has the potential to become a delightful treat.