Crock-Pot Caramel Pecan Cake Photo 5

Caramel Pecan Pumpkin Crock Pot Cake

(Post sponsored by Crock-Pot but all views are my own)

Thanks to my new giant 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker, I was able to make this cake in my regular 9 inch springform pan! And while the original recipe said to cook it in a traditional slow cooker, by using my Crock-Pot pressure cooker instead, I was able to speed up the process considerably. (This post is #sponsored by Crock-Pot® the Brand! Huge thanks to them for making this recipe happen) In fact, where the slow cooker version bakes on high for 2 hours, mine only baked for half of that. Since I was adjusting the cooking method, I had to guess at the time. So, at first, I simply used the dessert setting on my machine, which has a default temperature of low heat. But after 45 minutes, with the cake still not yet fully cooked, I switched the temperature up to high heat and added another 30 minutes. By the time I checked again, my cake was perfectly cooked all the way through.

Now, let me tell you about this cake:

While it did come out a little dense, (it’s like a crunchy, pumpkin pound cake) the flavors are 100% on point. A straight forward pumpkin cake batter gets sprinkled with chopped pecans and baked in a pressure cooker- which means one less thing in the oven this holiday season. (Which, as any good host knows, is invaluable come T-Day.) Then, after it’s baked, it gets drowned in caramel sauce and garnished with additional pecans. (Though, just a quick word of warning: don’t get over zealous with the caramel sauce- or it will get all over your countertop and make your whole kitchen unbearably sticky! Sadly, I speak from experience- it wrecked havoc on my OCD personality.)

Honestly, when food manages to hit the trifecta of Easy, Tasty, and Quick, you need to hold on to the recipe and never let it go. And this recipe is one of those; giving you just one more reason to be thankful this November.

AuthorMackieDifficultyBeginner

Cake Batter
 1 cup butter
 1 ¼ cups sugar
 4 eggs
 2 cups flour
 2 tsp baking powder
 2 tsp baking soda
 1 tsp pumpkin pie spice
 ½ tsp salt
 15 oz pumpkin puree
 ½ cup chopped pecans
Toppings
 ½ cup caramel syrup
 ½ cup chopped pecans

Cake Batter
1

Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating between each, until fully incorporated.

2

Combine the dry ingredients in a separate bowl and mix well.

3

Alternate adding the dry ingredients and the canned pumpkin to the original mixture. Once everything is completely mixed, fold in the chopped pecans and stir until just incorporated.

4

Pour the batter into a greased 9 inch springform pan and coat the bottom of the Crock Pot with water. Take care to not fill the water past the wire rack that rests on the bottom of the machine.

5

Bake the cake on the dessert setting for an hour and a half or bake on high temperature for about an hour. The cake is done baking when a toothpick inserted in the cake comes out clean.

Topping
6

Once the cake is fully cooked, remove from the Crock Pot Express pressure cooker. Remove the springform from around the pan and pour the caramel syrup over the top of the cake. Sprinkle the remaining pecans on top of the cake. Serve with whipped cream or ice cream, if desired.

Ingredients

Cake Batter
 1 cup butter
 1 ¼ cups sugar
 4 eggs
 2 cups flour
 2 tsp baking powder
 2 tsp baking soda
 1 tsp pumpkin pie spice
 ½ tsp salt
 15 oz pumpkin puree
 ½ cup chopped pecans
Toppings
 ½ cup caramel syrup
 ½ cup chopped pecans

Directions

Cake Batter
1

Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating between each, until fully incorporated.

2

Combine the dry ingredients in a separate bowl and mix well.

3

Alternate adding the dry ingredients and the canned pumpkin to the original mixture. Once everything is completely mixed, fold in the chopped pecans and stir until just incorporated.

4

Pour the batter into a greased 9 inch springform pan and coat the bottom of the Crock Pot with water. Take care to not fill the water past the wire rack that rests on the bottom of the machine.

5

Bake the cake on the dessert setting for an hour and a half or bake on high temperature for about an hour. The cake is done baking when a toothpick inserted in the cake comes out clean.

Topping
6

Once the cake is fully cooked, remove from the Crock Pot Express pressure cooker. Remove the springform from around the pan and pour the caramel syrup over the top of the cake. Sprinkle the remaining pecans on top of the cake. Serve with whipped cream or ice cream, if desired.

Caramel Pecan Pumpkin Crock Pot Cake

Thanks to Taste of Home for the recipe inspiration!

Sponsored by Crock-Pot the Brand

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