Spray the inside of a 6-quart slow cooker with nonstick cooking spray. For the Cake, mix together cake mix, pumpkin, butter, milk, eggs, pumpkin pie spice, and chocolate chips in a large bowl. Pour into greased slow cooker. Place a clean, dry towel over slow cooker and cover with slow cooker lid. Cook 3-1/2 hours on LOW or until cake is almost set.
Finish your holiday feast with the grand finale of all desserts – a moist pumpkin cake base studded with chocolate chips and topped with sticky caramel sauce. It all comes together in your slow cooker - saving time, effort, and oven space.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee yellow cake mix|
|1 (15-oz.) can Hy-Vee pumpkin|
|¼ c. Hy-Vee unsalted butter, melted|
|¼ c. Hy-Vee 2% reduced-fat milk|
|2 Hy-Vee large eggs|
|2 tsp. McCormick® pumpkin pie spice|
|1 c. Hy-Vee semisweet chocolate chips|
|Hy-Vee whipped cream, or ice cream, for serving|
|1 c. Hy-Vee brown sugar, packed|
|½ c. Hy-Vee heavy whipping cream|
|¼ c. Hy-Vee unsalted butter|
|1 tsp. McCormick® all natural pure vanilla extract|
|½ tsp. McCormick® pumpkin pie spice|
Things To Grab
- 6-quart slow cooker
- Hy-Vee nonstick cooking spray
- Clean dry towel
- Small saucepan
- Wire cooling rack
Meanwhile, for Caramel Sauce, add brown sugar, whipping cream, butter, vanilla extract, and pumpkin pie spice in a small saucepan. Cook and stir over medium-high heat about 5 minutes or until melted and smooth.
Carefully remove slow cooker insert and place on a wire cooling 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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 190mg
- Total Carbohydrates: 46g
- Protein: 3g
Courtesy of McCormick® Photo Credit: Julie Gransee of Lovely Little Kitchen.