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Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker


  • 1 box chocolate cake mix
  • 1 16 oz. can pumpkin
  • 1 tsp. cinnamon
  • 1/4 cup water
  • 2 Tbsp. butter
  • 1 14 oz. can sweetened condensed milk
  • 1 5 oz. can evaporated milk


  • 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.