Roxy15 Posted October 15, 2019 Share Posted October 15, 2019 Caramel Pecan Pumpkin Cake: 1 cup butter, softened 1-1/4 cups sugar 4 large eggs, room temperature 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice or ground cinnamon 1/2 teaspoon salt 1 can (15 ounces) pumpkin 1/2 cup caramel sundae syrup 1/2 cup chopped pecans 1. In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition. 2. Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate. 3. Drizzle caramel syrup over cake; top with pecans. Serve warm. Quote Link to comment
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