Slow cooker spice cake

This dessert is the perfect touch this fall when its decadent fall flavours. 

  • 1 box, Yellow Cake Mix
  • 2 cups, canned Pumpkin Puree
  • 3 large Eggs
  • 1/3 cup, melted Butter
  • 1/4 cup, Dark Brown Sugar
  • 1 tsp, ground Cinnamon
  • 1/4 tsp, ground dried Ginger
  • 1/4 tsp, ground Nutmeg
  • 1.5 cups, jarred Caramel Sauce
  • Vanilla Ice Cream
  1. Whisk together all the ingredients except the Caramel Sauce until smooth.
  2. Grease slow cooker, and pour in batter. Cook on high for 2 hours. Open slow cooker and spread 1 cup of Caramel evenly over the top. Cook for an additional 1-2 hours until completely set.
  3. Turn off slow cooker and allow cake to rest for 15 minutes. Cut and serve with additional Caramel drizzled over the top and a big scoop of Vanilla Ice Cream.