Caramel Pecan Pumpkin Cake Recipe




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

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.


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