Caramel
Pecan Pumpkin Cake Recipe
Ingredients
:
1
cup butter, softened
1-1/4
cups sugar
4
large eggs, room temperature
2
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon pumpkin pie spice or ground cinnamon
1/2
teaspoon salt
1
can (15 ounces) pumpkin
1/2
cup caramel sundae syrup
1/2
cup chopped pecans
How
To Make Caramel Pecan Pumpkin Cake :
In
large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a
time, beating well after each addition. In another bowl, whisk together the
next 5 ingredients; add to creamed mixture alternately with pumpkin, beating
well after each addition.
Line
a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with
cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high,
until a toothpick inserted in center comes out clean, about 2 hours. To avoid
scorching, rotate the slow-cooker insert one-half turn midway through cooking,
lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered,
10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto
a serving plate.
Drizzle
caramel syrup over cake; top with pecans. Serve warm.
Test
Kitchen tips :
Top
with homemade whipped cream or ice cream.
For
variety, try with canned, pureed sweet potato.
Nutrition
Facts :
1
slice: 473 calories, 25g fat (13g saturated fat), 123mg cholesterol, 561mg
sodium, 59g carbohydrate (35g sugars, 2g fiber), 7g protein.