Slow cooker spice cake

By Vijaya Selvaraju
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This dessert is the perfect touch this fall when its decadent fall flavours. 



  • 1 box, Yellow Cake Mix
  • 2 cups, canned Pumpkin Puree
  • 3 large Eggs
  • 1/3 cup, melted Butter
  • 1/4 cup, Dark Brown Sugar
  • 1 teaspoon, ground Cinnamon
  • 1/4 teaspoon, ground dried Ginger
  • 1/4 tsp, ground Nutmeg
  • 1.5 cups, jarred Caramel Sauce Vanilla Ice Cream


  1. Whisk together all the ingredients except the Caramel Sauce until smooth.
  2. Grease slow cooker, and pour in batter. Cook on high for two hours. Open slow cooker and spread one cup of Caramel evenly over the top. Cook for an additional one to twohours until completely set.
  3. Turn off slow cooker and allow cake to rest for 15 minutes. Cut and serve with additional Caramel drizzled over the top and a big scoop of Vanilla Ice Cream.


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