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. 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 - 2 1/2 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.

Serve warm with vanilla ice cream.