Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.
It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.
If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!
Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more). I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot. If I’d used a smaller crock, I think that would have kept the sauce from setting up. I think a 4 quart crock is a better size for this recipe. Even though the caramel set up a bit, it was still delicious.
If you want to make this (and I know you do!), here’s what you’ll need: [Read more...]