Name: Slow Cooker Sticky Caramel Pumpkin Cake Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon pumpkin pie spice or ground cinnamon; 1 1/3 cups sugar; 1 cup butter, softened; 4 eggs, at room temperature; 15 oz solid packed pumpkin (1 can); 16 oz caramel sauce (1 jar)

Jump to Recipe· 4.5 from 121 reviews

If you’re looking for a dessert that’s cozy, full of fall flavor, and has a luscious sticky caramel finish, you’re going to adore this Slow Cooker Sticky Caramel Pumpkin Cake Recipe. I absolutely love how the pumpkin keeps the cake moist while the caramel sauce on top adds that perfect sweet, gooey touch. When I first tried making pumpkin cakes in the slow cooker, I struggled with dryness, but this recipe really nails the texture and flavor balance. Stick around because I’m sharing my favorite tips to make sure your cake turns out beautifully every time!

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Why You’ll Love This Recipe

Effortless Cooking: You just pop everything in the slow cooker and come back in two hours to dessert magic.
Perfectly Moist Texture: The pumpkin keeps this cake incredibly tender, avoiding the dryness I often had with pumpkin baked goods.
Sticky Caramel Goodness: The gooey caramel sauce soaked into the cake makes every bite a treat that my family goes crazy for.
Fall Flavor Combo: The pumpkin pie spice and caramel make this cake a seasonal favorite you’ll come back to again and again.

A close-up image of a single slice of pumpkin cake with a moist and soft texture, placed on a white plate with caramel sauce poured on top and drizzled around the slice. The cake slice shows a rich orange color with a slightly crumbly edge. In the background, more of the same cake is visible on a white plate, sitting on a white marbled surface. The scene is bright and warm, suggesting a fresh homemade dessert. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Sticky Caramel Pumpkin Cake, pumpkin dessert, fall slow cooker recipes, caramel pumpkin cake, easy pumpkin desserts

Ingredients You’ll Need

This Slow Cooker Sticky Caramel Pumpkin Cake Recipe uses simple pantry staples and a few seasonal flavors that work in harmony. When choosing pumpkin, get solid-pack pumpkin puree for the best texture, and opt for a good-quality caramel sauce to really elevate the finish.

Flat lay of bright orange pumpkin puree, rich golden caramel sauce in a small jar, smooth yellow butter cubes, brown sugar crystals, whole fresh eggs with light brown shells, sticks of warm cinnamon, and a scattering of pumpkin pie spice powder, all beautifully arranged with a few loose whole nutmeg and cinnamon sticks artfully placed around, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Sticky Caramel Pumpkin Cake, pumpkin dessert, fall slow cooker recipes, caramel pumpkin cake, easy pumpkin desserts

All-purpose flour: This forms the cake’s tender crumb; make sure it’s fresh for best rise.
Baking powder: Helps the cake puff up softly without becoming dense.
Baking soda: Works with the acidity of pumpkin for gentle lift.
Salt: Balances the sweetness and highlights flavors.
Pumpkin pie spice or ground cinnamon: I prefer pumpkin pie spice for that warm, nostalgic fall taste.
Sugar: Regular granulated sugar gives the cake sweetness and tenderness.
Butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
Eggs, room temperature: They help bind and add structure without weighing the cake down.
Solid packed pumpkin puree: Be sure it’s not pumpkin pie filling, just plain puree for the right consistency.
Caramel sauce: The star of the sticky topping—choose a smooth, pourable caramel.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Sticky Caramel Pumpkin Cake Recipe my own depending on the season or what I have on hand — it’s super forgiving and perfect for playing around with flavor.

Spiced Up: Sometimes I add a bit of nutmeg or ground ginger alongside the pumpkin pie spice to deepen the fall flavor; it really makes it cozy!
Dairy-Free Twist: Swap out butter for coconut oil and use a dairy-free caramel sauce to make it friendly for sensitive stomachs — still just as sticky and delicious.
Nutty Addition: If you like texture, folding in chopped pecans or walnuts before cooking adds a lovely crunch that contrasts with the soft cake.
Mini Cakes: Try making this recipe in individual slow cooker liners or ramekins for cute servings at parties.

How to Make Slow Cooker Sticky Caramel Pumpkin Cake Recipe

Step 1: Prep and Mix the Dry Ingredients

The first thing I do is coat my 4½ quart slow cooker with nonstick cooking spray to avoid any sticky messes — trust me, it saves cleanup time! Then, in a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Stir these together well so the spices and leaveners are evenly distributed throughout the cake batter later on.

Step 2: Cream Butter and Sugar, Then Add Eggs and Pumpkin

In a large bowl, beat your softened butter and sugar together using an electric mixer for about 3 minutes until the mixture is light and fluffy — this step is key for the cake’s tender crumb. Add the eggs one at a time, mixing well after each addition to really emulsify everything. Finally, blend in the pumpkin puree until the batter is smooth and creamy. I always make sure my eggs are at room temperature so the batter doesn’t curdle.

Step 3: Combine Wet and Dry, Then Cook

Gradually add the flour mixture into your wet ingredients, mixing at low speed for about a minute or until just smooth — overmixing can toughen the cake, so keep it gentle. Spread the batter evenly into your prepared slow cooker, cover, and set to high. Cook for 2 hours, but start checking your cake after 1 hour 45 minutes by inserting a toothpick into the center. When it comes out clean or with just a few moist crumbs, your cake’s ready!

Step 4: Invert and Drizzle with Caramel Sauce

Once cooked, let the cake stand uncovered for about 10 minutes so it firms up slightly, making it easier to remove. Place a wire rack over the slow cooker, then invert the cooker to release your cake onto the rack. To get the smooth serving plate presentation, invert the cake onto your platter again. Now for the best part: drizzle half of the caramel sauce over the surface while the cake is still warm — it soaks into those cozy pumpkin pockets like magic. Serve warm, and don’t forget the extra caramel on the side!

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Pro Tips for Making Slow Cooker Sticky Caramel Pumpkin Cake Recipe

Use Room Temperature Ingredients: I’ve found that eggs and butter at room temp blend together more smoothly, resulting in a fluffier cake.
Watch Your Cooking Time: Slow cookers can vary; start checking at 1 hour 45 minutes so you don’t overcook and dry out your cake.
Invert While Warm: The cake is easier to flip when warm — don’t wait too long or it might stick.
Drizzle Caramel Immediately: The sauce soaks in best if you pour it on right after flipping for maximum sticky caramel effect.

How to Serve Slow Cooker Sticky Caramel Pumpkin Cake Recipe

A close-up of a single slice of orange pumpkin cake with a thick, shiny caramel sauce dripping down its spongy texture, placed on a white plate with a fork next to it; in the background, the full round cake with one slice missing sits on a white plate, showing its dense and moist inside, with a glass jar of sauce nearby and some blurred pumpkins and green leaves behind, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Sticky Caramel Pumpkin Cake, pumpkin dessert, fall slow cooker recipes, caramel pumpkin cake, easy pumpkin desserts

Garnishes

I like to sprinkle a light dusting of powdered sugar on top for a little snowy effect when serving. Toasted pecans scattered on the caramel add a fantastic crunch and nutty contrast. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream turns this cake into a decadent dessert party.

Side Dishes

For a cozy coffee afternoon, pair the cake with a spiced chai latte or hot apple cider. If you’re serving after dinner, a simple cup of black coffee or even a robust dark roast complements the sweetness perfectly, balancing out those sticky caramel notes.

Creative Ways to Present

For special occasions, I’ve layered this cake in a trifle bowl with whipped cream and crushed gingersnaps for a fun twist. Another time, I baked mini versions and served them in small ramekins, each drizzled individually with caramel — perfect for an intimate gathering or potluck.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover cake covered loosely with foil or plastic wrap at room temperature if I plan to eat it within a day. After that, refrigeration is best to maintain freshness, especially because of the caramel sauce.

Freezing

Freezing this cake works surprisingly well! I slice it first, then wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container. When you want a treat, just thaw overnight in the fridge — the texture stays moist and caramel flavor stays intact.

Reheating

I gently reheat slices in the microwave for about 20-30 seconds until warm, then drizzle with a little extra caramel sauce if it needs a boost. Avoid overheating or it can dry out, so short bursts at medium power work best.

FAQs

Can I use fresh pumpkin instead of canned?

You absolutely can! Just roast and puree your fresh pumpkin until smooth and measure it the same as canned (about 15 oz). Keep in mind fresh pumpkin puree may have more moisture, so your cake might take slightly longer to cook or be a bit denser.
What slow cooker size is best for this recipe?

I recommend a 4½ quart slow cooker — smaller pots might overflow, and bigger ones can make the cake thinner and cook unevenly. If your slow cooker is different, adjust cook time accordingly and keep an eye on the cake’s doneness.
Can I substitute the caramel sauce with something else?

You can experiment with butterscotch sauce or even a thick honey drizzle, but the caramel really complements the pumpkin spice perfectly. If you want a less sweet option, a maple glaze also pairs beautifully.
How can I tell when the slow cooker pumpkin cake is done?

The best way is to insert a toothpick or skewer in the center; if it comes out clean or with a few moist crumbs (not wet batter), the cake is done. Because slow cookers vary, start checking around 1 hour 45 minutes to avoid overcooking.

Final Thoughts

This Slow Cooker Sticky Caramel Pumpkin Cake Recipe holds a special place in my heart because it brings those warm, comforting fall vibes without any complicated baking hoops to jump through. I still remember the first time I made it — my kitchen smelled like heaven, and everyone kept going back for seconds. If you want a dessert that’s easy, indulgent, and sure to impress your friends and family, give this recipe a try. Trust me, it’s going to become your new fall favorite, just like it did mine!