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 teaspoon 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 two hours 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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