This is done in a crockpot but on HIGH unlike thee other crockpot cakes... so watch closely but do not remove the lid as it will let the sgteam out and dry out the dessert. Ingredients1 box chocolate cake mix1 16 oz. can pumpkin 1 tsp. cinnamon 1/4 cup water 2 Tbsp. butter 1 14 oz. can sweetened condensed milk 1 5 oz. can evaporated milk Instructions1. Grease the crock of the slow cooker very well.
2. In a bowl, mix together the chocolate cake mix, cinnamon and pumpkin until all cake mix is wet. Stir in water until well combined. Spread evenly in the crock.
In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crockpot.
3. Cook on high for 2 - 2 1/2 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
CARAMEL SAUCE:1-1/2 cups packed brown sugar3 tablespoons all-purpose flour Dash salt 1-1/4 cups water 2 tablespoons butter 1/2 teaspoon vanilla extract  |
