Moist and Delicious Slow Cooker Pumpkin Cake Recipe In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. 4. Slow-Cooker Applesauce Cake with Caramel Sauce | Parents Slow Cooker Pumpkin Dump Cake | Cutefetti Set crock pot to high and cook for 1 hour. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Slow Cooker Oatmeal Apple Cobbler | Hy-Vee Spray a 6 quart crock pot with a non-stick cooking spray. The Best Slow Cooker Cake With Cake Mix Recipes on Yummly | Crockpot Cookie Cake, Slow Cooker Pumpkin Cake With Caramel Sauce, Carol's Slow Cooker Bbq Beef (crockpot, Barbeque, Slowcooker, Crock Pot) Crock-Pot Caramel Dip - Crock-Pot Ladies Top with pecans and caramel sauce. 5 Thanksgiving desserts from pecan pie to slow cooker ... Pumpkin Spice Poke Cake - Plain Chicken Serve warm with ice cream and caramel sauce. Instructions. Add the cake batter to the slow cooker and cover. Pumpkin Cheesecake with Caramel Sauce | The Recipe Critic Spread apple pie filling onto bottom of dish in an even layer. Slow Cooker Chocolate Caramel Pudding Cake - A Kitchen ... In another bowl, stir together cake mix and butter until crumbly. Lightly spray a 9x13 pan with baking spray, set aside. 1. Place trivet in pressure cooker. Pour over the spice cake mix, but, do not mix. 1 cup chocolate chips. Recover and cook for an additional one hour. Place the jars inside the slow cooker and pour water in to about 1" above the top of the jars. 2. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth. Three cans of sweetened condensed milk should fill about 5 jars. Spray bottom and sides of 13x9-inch pan with cooking spray. 3. line with the sweetened condensed milk. Add pumpkin and applesauce and stir to combine. Then turn the heat to low, and finish cooking, for about another 2 - 3 hours, or until a knife inserted in the middle comes out clean. Spray 6-quart oval slow cooker with cooking spray. 15 oz spice cake mix. 10 Easy Ways to Slow Cook Your Thanksgiving Dinner. Spray slow cooker with non-stick cooking spray. Uncover, stir, sprinkle pecans on top if using. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cooled browned butter with 1 1/2 cups granulated sugar until pale and fluffy. To serve, spoon the warm cake and caramel sauce into dessert dishes. Place the jars inside the slow cooker and pour water in to about 1" above the top of the jars. The Best Slow Cooker Cake With Cake Mix Recipes on Yummly | Crockpot Cookie Cake, Slow Cooker Pumpkin Cake With Caramel Sauce, Carol's Slow Cooker Bbq Beef (crockpot, Barbeque, Slowcooker, Crock Pot) Sprinkle cake mix on top. Mix with an electric mixer until smooth. 1 teaspoon pumpkin pie spice or ground . Spray with cooking spray. This is a delicious pumpkin cake with a heavenly caramel cider sauce drizzled all over the top. for the topping: In a food processor, add all the ingredients. Grease crockpot with cooking spray. Whisk in brown sugar and butter until the butter is melted. In a medium bowl, combine the pumpkin and evaporated milk. Add in the rest of the ingredients: Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don't over mix. For the Cake, mix together cake mix, pumpkin, butter, milk, eggs, pumpkin pie spice, and chocolate chips in a large bowl. Fall is undeniably my favorite time of the year! Gradually add flour mixture; beat a low speed until smooth Spread evenly in slow cooker/crockpot. Cool in the pans for about 10 minutes, then remove to a wire rack. Instructions. 2. Switch crock pot setting to low and cook for 1 more hour. Pour evenly over bread making sure it's all coated. for the cake: In a stand mixer fitted with a paddle attachment, add the first eight ingredients. 14 oz evaporated milk. Pumpkin Spice Cake With Caramel Sauce Recipe - NYT Cooking hot cooking.nytimes.com. Slow cooking makes turkey day a breeze: Just tell everyone to bring their favorite ready-to-heat slow-cooker dish (extension cords recommended). Lightly grease a 9x13-inch baking pan or glass dish with cooking spray. Make the cake mix and add some pumpkin spice and canned pumpkin. After two hours, stir everything together until mixed well. Spread evenly on the bottom of your slow cooker. Pour one can of sweetened condensed into each glass jar. Add in the rest of the ingredients: Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don't over mix. It's just reallllly happy together. 1/4 cup (1/2 stick) butter, melted. 2. Top with cubed butter, then cover and cook on LOW for 4-6 hours. 2 teaspoons baking powder. 3. Let stand and cool off for about 30 minutes. Slowly drizzle over the cake batter in the pan. Screw lid and outer band tightly onto jars and place in pressure cooker on top of trivet. Rich, moist spiced pumpkin cake with gooey, sweet caramel come together right in your slow cooker for a decadent and festive Fall dessert. 3. Cover and cook on HIGH until the mixture comes to a simmer (approximately 2 to 3 hours). Pour into greased slow cooker. Cook on low for 3-4 hours. Instructions. Let cake stand, uncovered, 10 minutes. Spray crock with nonstick spray. Remove from heat and add in vanilla, pumpkin pie spice and walnuts. Directions. 1 can (15 ounces) pumpkin. Set aside and allow cooling. 15 oz pure pumpkin. Place a lid on each jar and tighten the band down well. Heat oven to 350°F. In mixing bowl combine remaining ingredients and mix well. Instructions. Place apples in the crock pot and pour caramel over them. Prepare the cake batter by adding the eggs and sugar into a large mixing bowl and mix on high speed for 1-2 minutes or until light and fluffy. Allow the cake to cool in the slow cooker, about 2 hours. Carefully remove slow cooker insert and place on wire rack. Stir well to make sure everything is combined. Pour batter into prepared pan and bake in pre-heated oven for 28-33 minutes or until tooth pick comes out clean when inserted. Beat in eggs, one at a time, just until blended. 4 Carefully remove slow cooker insert and place on wire rack. Cook on low heat for 2 hours or until the cake has pulled away from the sides and a butter knife comes out clean when inserted in the centre. Pulse until resembles course pea sized crumbs. Remove the label from the sweetened condensed milk. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Garnish with caramel sauce, whipped topping and pecans, if desired. (No need to mix anything.) Invert onto wire rack: invert again onto serving plate. Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray. Gradually stir in flour mixture. Pumpkin Coffee All Around! In a large microwave-safe measuring bowl, place the 8 ounces of cream cheese. Pour the batter into a 9×13-inch cake pan and bake as directed on the package. Cut into slices. Turn slow cooker to WARM to keep caramel sauce warm while serving with apple slices or fresh fruit. Sprinkles. Cook on low heat for 2 hours or until the cake has pulled away . Add the two cans of pumpkin to the bottom of the slow cooker and spread evenly. In a small bowl, combine all of the topping ingredients. You can use a fork, straw, or wooden spoon handle. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan. grease crock pot. Heat oven to 350°F. Sprinkle cinnamon and then drizzle caramel sauce evenly over apple filling. Beat in eggs one at a time until thoroughly combined. Spread evenly over pumpkin mixture. In large microwavable bowl, microwave cream cheese, 3/4 cup of the caramel sauce and the milk uncovered on High 1 to 2 minutes, beating with whisk every 30 seconds, until cream cheese is combined. JUMP TO RECIPE. 2. Stir cake mix, creamer, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Add pumpkin to a lightly greased 6-quart crock pot. Add eggs and beat in. Slow Cooker Cake. Prep a 9 inch springform pan with non stick spray. Let stand 10 to 15 minutes to cool slightly. Preheat oven to 350 degrees. Yes, the crisp mornings and evenings, the beautiful colors, and the flavors of fall. Wrap cake pans with cake strips if you have them. Spread evenly in the crock-pot. Lock lid and set to high pressure for 30 minutes. In a medium bowl, mix together the cream cheese, sugar, vanilla and egg white. Add in oil, milk, and vanilla extract. To make the cake, preheat the oven to 350 degrees. Add apple slices, brown sugar, baking mix, and cinnamon to a large bowl; toss to combine. And what goes better with the Pumpkin and Fall season than your Crockpot! Mix cream cheese, sugar and vanilla: In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt. Add the cake batter to the slow cooker and cover. Preheat oven to 350F. Mix cream cheese, sugar and vanilla: In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Dump the dry cake mix evenly along the bottom of your lined slow cooker. Spray the crock of a 6-quart slow cooker with non-stick spray. Instructions. Peppermint Hot Chocolate is truly like Christmas in a cup. Spray the crock of a 6-quart slow cooker with non-stick spray. Add flour, baking powder, soda, cinnamon, cloves, nutmeg and salt. Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Beat with an electric mixer for 2 minutes on medium speed. Preheat the oven to 350F degrees. I say nothing, especially when it comes to this Crockpot Pumpkin Caramel Cake. Stir well. Serve cake with remaining sauce, and ice cream or . Topping (optional) Whipped Cream. Instructions. Cover and cook on high for 2-3 hours or low for 5-6 until eggs are fully cooked. For the Pumpkin Cheesecake. Add mixture to a greased, 9x13 baking pan. For the Pumpkin Cheesecake. Cream together brown sugar and butter. Fill each jelly jar up to the 6-oz. 1 teaspoon baking soda. Hide Images. Instructions. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside. Whisk all ingredients together, and cook for 2-3 hours on high, whisking every 45-60 minutes. To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary. Pour cake mix into slow cooker around the greased can. In a large bowl, whisk together pumpkin, brown sugar, vanilla, cinnamon, ginger, cloves, nutmeg, and salt. Recover and cook on HIGH 1 hour. Cover and cook on high 2 to 2 1/2 hours or until toothpick inserted into center of cake comes out clean. Spoon 3 cups of the mixture onto crust; spread evenly. 2. Just toss the ingredients in and set your slow cooker and wait! Place a clean dish towel over slow cooker then put cover on top. Creamy and chocolatey, with a perfectly refreshing kiss of peppermint. Pour into prepared slow cooker. Pour melted butter evenly over the top of the dry ingredients. I ate my fair share of these. 15 oz pure pumpkin. In a large bowl, whisk together the cake mix, water and oil for two minutes. Mist a 5-qt slow cooker with cooking spray. Cook on HIGH for 2 1/4 to 2 1/2 hours or until toothpick inserted in center comes out clean. Mix cake mix in a bowl with butter, sugar, cinnamon and spread over the apples. Spread evenly. If desired, lightly cut apples with a butter knife into smaller pieces. Grease your crockpot then dump in apple pie filling and spread evenly. Instructions. In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Set aside. Cut the jumbo pumpkin muffins into 1-inch cubes also, and add both to the slow cooker, tossing with your hands to blend. Fill the pot with water until water is a little above halfway up the jar. Dump mixture into crockpot and spread with a spatula to evenly cover the bottom of the crockpot. It has all the delectable fall flavors that you want in a pumpkin dessert. Steps. Stir in water until well combined. Lift out of the slow cooker . Cover the pumpkin with the box of cake mix evenly. 1/4 cup milk. 1 Preheat oven to 350 degrees F. Grease and flour a bundt pan. Cook on high for 2 hours, remove the lid and let cook for 30 additional minutes. Instructions. Step 2. Slow Cooker Pumpkin Cake with Caramel Sauce McCormick butter, pure vanilla extract, firmly packed brown sugar, McCormick Pumpkin Pie Spice and 8 more Carol's Slow Cooker BBQ Beef (crockpot, barbeque, slowcooker, crock pot) SparkRecipes 14 oz evaporated milk. Ingredients 1 uncooked piecrust 3 eggs 1 cup sugar 2/3 cup dark Karo syrup 1 cup pecans, broken up 1/2 cup margarine, melted 1 teaspoon vanilla Directions Step One Spray the slow cooker with nonstick cooking spray. Stir well. Instructions. Combine sweetened condensed milk and caramel sauce. Directions. Serve immediately, or turn the slow cooker to the warm setting. To serve, slice or cube pound cake and drizzle generously with . Switch crock pot setting to low and cook for 1 more hour. Plug in, give thanks, eat up. Set aside. Grease the crock of the slow cooker very well. Set crock pot to high and cook for 1 hour. In a medium bowl combine pumpkin, melted butter, milk, and vanilla. Beat in pumpkin until blended. Add the spice cake mix to the crock pot. Preparation. Place bread in crock and if you are using less than a 5 quart you will want to squish it down to make sure it all fits. Steps. Caramel Sauce 1 cup white sugar 1/3 cup unsalted butter , cut into 5 pieces 1/2 cup whipping cream 1 teaspoon vanilla extract 1/4 teaspoon coarse salt Instructions Pumpkin Cake. Pour 1/2 of the Caramel Sauce over the cake. 2. Add eggs, one at a time, mixing well after each one. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Let cool for 10 minutes. Prepare topping: Melt margarine on medium heat, add brown sugar and crushed pretzels; stir until sugar is dissolved. 15 oz spice cake mix. On medium speed, slowly incorporate the ingredients. Cover and cook on HIGH 2 hours. Place the croissants on a cutting board, or mat, and cut into 1-inch cubes. I was envisioning using this as a base for poached eggs for an iteration of eggs benedict too. Boil for 2 minutes, then pour mixture carefully over batter in the slow cooker. This melt-in-your-mouth bread pudding is kind of like a pudding cake that's made in the slow cooker! Beat with an electric mixer for 2 minutes on medium speed. Slow cooker. Add in dry ingredients in 2 additions, mixing with a wooden spoon between additions. line with the sweetened condensed milk. In a mixing, bowl stir together pumpkin puree, brown sugar, pumpkin pie spice and salt. 3. Stir in pecans. In a medium bowl, whisk together flour, sugar, baking powder, and baking cocoa. Butter and flour a 10-inch cake pan that is 2 inches deep. Beat the eggs in a bowl until smooth, then beat in the vegetable oil and pumpkin puree. Prep time: 10 minutes. Use foil handles to lift cake out of slow cooker. Mix in flour, cinnamon, nutmeg and ginger. Instructions. In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. As soon as the cake comes out of the oven, poke holes all over the top of it. Stir in caramel bits and chocolate chips. December 9, 2021 By Jaida. Cover and cook on high for 2-3 hours. Allow potatoes to cool, peel skins off and place in large mixing bowl. Beat in egg. Cook 3 1/2 hours on LOW or until cake is almost set. To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary. Mix the cake mix, water, vegetable oil, eggs, vanilla extract and ½ of the sweetened condensed milk together in a large bowl. Cook on high for about 1 to 1/2 hours. Step 5. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. In large bowl, mix flour and granulated sugar. Cut into slices. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Today I want to share a recipe for a Pumpkin Cake W/ Caramel Cider Sauce. You really just toss everything in a small 1 1/2 to 2-quart slow cooker and cook for 7 to 9 hours on low. Add the flour mixture - a little at a time and beat until it's all incorporated. Instructions. Stir well. Add the butter on top. Stir in the apples and chocolate. Instructions. Preheat oven to 350F. Preheat oven to 350°F. Hide Images. Pour the batter into the crock pot and top with the chocolate chips. In a medium bowl, combine the pumpkin and evaporated milk. Cover, cook on high for 2&1/2 - 3 hours or until a toothpick inserted comes out clean. Grease all around the sides of the can and place in the center of the slow cooker. Pour into pan. Cook 3-1/2 hours on LOW or until cake is almost set. Instructions. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside. Stir well. Place in prepared slow cooker. Add the flour, pumpkin spice, baking soda, baking powder, and salt and mix until just combined. In a large mixing bowl, combine sugar, oil, eggs, vanilla, pumpkin and sour cream. Add in pumpkin and vanilla and mix on low speed just until combined. Cover slow cooker and cook on high-heat setting for 2½ hours. Spray the inside of the slow-cooker with cooking oil spray. Pour coffee, half and half, pumpkin puree, maple syrup, and spices into a large slow cooker. Prep time: 10 minutes. Spread evenly in the crock. Pour into prepared bundt pan. I found this recipe on one of my favorite food blogs a couple weeks back. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition. Heat water until boiling in a microwave or small sauce pan. Add eggs, 1 at a time, beating well after each addition. Step 1. Place clean, dry hand towel over slow cooker and cover with lid. Place a clean, dry towel over slow cooker and cover with slow cooker lid. Slow Cooker White Chocolate Pumpkin Cake. Separate dough into 5 rolls; return icing to refrigerator. Pour the milk evenly over the dry ingredients. Place a lid on each jar and tighten the band down well. Add the pumpkin and vanilla extract and mix until just combined. In a mixing bowl with an electric mixer, mix cake mix, pumpkin, water, eggs and oil until smooth. Beat in pumpkin. Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light. Pumpkin Bundt Cake with Caramel Drizzle. Take a spoon and gently mix until dry ingredients is slightly moistened. Preheat oven to 350 degrees. As soon as the cake . Fill each jelly jar up to the 6-oz. Serve slow cooker orange pudding cake with caramel sauce and light cream. Preheat oven to 350 degrees. Steps. Add the pumpkin and beat until mixed in. 1. In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Not only is my pumpkin coconut caramel sauce much cheaper than your fancy coffee habit, but it's almost as easy to make. Add the sticks of butter. Crockpot Pumpkin Caramel Cake. Step 4. Stir to combine. Dump the vanilla pudding mix and then the canned pumpkin. Pro tip. 2 eggs. Cover. Combine all ingredients into a 4 to 5 quart slow cooker. Add eggs, milk, margarine, brown sugar, cinnamon, nutmeg and ginger; beat together until smooth. In a large bowl, combine the cake mix, canned pumpkin, brown sugar, oil, eggs and pumpkin pie spice. Flour a bundt pan with wire whisk until smooth microwave-safe measuring bowl, together. 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