Cooking Time:4 hours total
Ingredients1 c. pumpkin, canned
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
16 oz. angel food cake mix
14 oz. sweetened condensed milk
Today is National Angel Food Cake day. Yes, there is such a day – and why not? Angel Food Cake has been around since the late 19th Century and was named from its airy lightness. It’s said to be the “food of angels!” (according to Wikipedia) Slow CookerPumpkin Angel Food Cake with Caramel Sauce is a twist on a traditional recipe. When baked, angel food cake is made in a bundt pan but since that doesn’t fit in a slow cooker, placing the can of sweetened condensed milk in the center will still give you the traditional bundt cake shape. Enjoy!
- Thoroughly grease a 4-Quart Round Slow Cooker.
- Prepare the angel food cake mix according directions on the box.
- In a medium bowl, mix together pumpkin, spice, and vanilla.
- Fold and swirl pumpkin mix into angel food mix until well incorporated.
- Remove the label from the sweetened condensed milk. Grease all around the sides of the can and place in the center of the slow cooker.
- Pour cake mix into slow cooker around the greased can.
- Cover. Cook on High for 2 hours or Low for 3 hours.
- After 2 hours, check cake with a toothpick to test for doneness.
- Use pot holders and remove the sweetened condensed milk can and set aside.
- Gently invert the cake and place on a baking rack to cool.
- Return the can and 2 cups of hot water (surrounding the can) to the cooker for the caramel to continue to cook for 2 hours, while the cake cools.
- When done, remove the can and allow to cool. Carefully open to reveal the caramel. Drizzle caramel over the cake to serve.
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Crock Pot Girl
Holy Moley! I can’t wait to try this! I see a couple more interesting dishes here so think I am going to look around.
I’m sorry, I’m confused. Do you open the condense milk and add to the water to make the caramel? And put the can in the middle? Sorry, probably a dumb question.
Marion, never a dumb question! The can is sealed, and you open when all done, and when opened you have delicious caramel for your cake! Have FUN…. and Happy Crocking!
I agree. Im confused also. whre does the carmel come from. Do you open the an of condensed milk?
And add what to make carmel????
Sorry. looks great thouigh. I wanna try it.
Hi Kathi, the caramel comes from the sweetened condensed milk. It will turn to caramel when it has crocked long enough in the water. I also have a carmel pie that you make in the slow cooker. It is a favorite among our Facebook friends. 🙂
I only have a 3.5 qt crock pot:( Any ideas how to make this work? Maybe I could look-up an angel food cake “from scratch” recipe and half it?
This cake is in my crock pot right now! Couldn’t have come at a better time since my roommates birthday is today and she LOOOOOVES pumpkin 🙂 Thanks!
What size crockpot do you use for this?
Danielle, I used my 5 – 5 1/2 quart crock pot…
Interesting! And I am confused on that too…so, the sweetened condensed milk turns into caramel when it’s cooked in the can?
And the unopened can will not explode from the heat while it is cooking? lol!
Amazing isn’t it Susan! You can also cook it like the caramel pie, if you are worried… another delicious recipe to die for! http://www.getcrocked.com/2011/10/06/crock-pot-caramel-pie/
My daughter made this for our weekly dinner together. It was unbelievable good. When she removed the cake from the crockpot she set the unopened can aside to cool. When she opened the can to serve, the color and consistency of the evaporated milk seemed unchanged but it was a delisheous Carmel sauce. Great company dessert and conversation piece!
It is good isn’t it Dora! You should make the caramel pie too! VERY RICH but oh so good! http://www.getcrocked.com/2011/10/06/crock-pot-caramel-pie/ Happy Crocking!
The recipe calls for ‘sweetened condensed’ milk, NOT ‘evaporated’ milk. That explains the consistency of your caramel sauce …not to mention that your sauce wouldn’t be as sweet. vt remove liquid from something: to remove liquid from something, usually by heating, to produce a more concentrated or solid substance Evaporate means to remove liquid from something, usually by heating, to produce a more concentrated or solid substance. Condense means to thicken by removing water: to make something, especially a food, denser by removing water. Evaporated & condensed may be the same, but the major difference is the ‘sweetening’ which makes… Read more »
OOPS …definition of ‘evaporate’ slipped in twice ….please edit that out. Thanks
It tastes delicious, but mine fell, didn’t come out of the crock pot right…the sides stuck even though I did spray it first. I don’t think it was quite done, even though when I inserted a cake tester, it came out clean. So, it looked horrible, but tasted wonderful! Especially the browned outside pieces. And I had no idea condensed milk can make carmel sauce! Please help with any tips on why mine failed:)
Bryn I am sorry you had some difficulty, but the good news is that you thought it tasted wonderful. I do agree with you when you stated you didn’t think it was quite done, so this may have contributed to the sticking. A couple suggestions I have is to slide a flat knife around the sides, like we do when we make an angel food cake in the oven. Also you might consider a crock pot liner, so you can lift it out of the crock pot… Hope this helps and Happy Crocking!
[…] Crock Pot Pumpkin Angel Food Cake with Caramel Sauce […]
I’m from Australia…..we don’t have canned pumpkin but my dad grows amazing giant pumpkins which we are constantly being given. How much pumpkin is in a can?
Hi Kate – you need 1 cup of pureed pumpkin for this recipe. If you don’t have access to canned pumpkin, you can use this recipe I found for making your own. Happy Crocking! http://bit.ly/17a1gHJ
This may be a strange question but I want to make this for my coworkers. We start work really early so I’d like to make this the night before. How do I store the finished cake? Fridge or counter top? Or maybe it wouldn’t store well due to the caramel sauce? Any ideas? Thank you
Jennifer you can store in the refrig or counter top depending on if you want it cold or not. I would put the caramel sauce in a different container, and if you can warm it up, pour it warm over the cake. Your co-workers will enjoy!
I can’t wait to try this! Do you get the instant Angel food cake mix or the other kind?
My crock pot is oval shaped. Can I still do this?
Would a 5 quart crock pot be too small? What is the smallest size that would work?
Hi Madelyn – you should use a 5 quart or larger slow cooker for this recipe. Thanks & Happy Crocking!
I’m excited to try this recipe, but questions: your caramel sauce in the photo is brownish, Dora wrote her daughters “can color and consistency of the evaporated milk” – what did you do to get yours to turn brown?
And also, the water used around the outside of the can of evaporated milk is thrown out, not added to anything, correct?
thanks so much!!
OH MY GOSH, I can’t wait to try this!!!!!!!!!!!
Oh… this is so totally being made this weekend…2 quick questions… is this completely egg free? And also, is there some easy print format to get?
NVM… just realized that Angelfood cake mix has Egg Whites in it these days… But I’m still making it for us!!! Was hoping for an Egg Free version to give my nephew…..
You can always use an egg substitute. 🤷♀️
This looks amazing. Baking the cake and getting caramel sauce at the same time is genius.
Can I use a 7 qt. oval Crock pot or is that too big and will be spread out too much? Looks so good can’t wait to try.
Marsha that may bee too large for this recipe. I would use about a 5 quart slow cooker. A rule of thumb for slow cooking is that the crock should be 1/2 to 2/3 full to crock properly. Hope this helps and happy crocking! 🙂
Wait, so the caramel just somehow happens within the condensed milk can? When I eventually open the can, there will be caramel? I don’t get it.
It true Crin . . . It is amazing, and so good too!
I still don’t get the “carmel sauce.” Does heating sweetened condensed milk slowly in the can MAKE carmel sauce? No additions? What?
Hi Sue – Yes, when you heat the sweetened condensed milk it turns into caramel. Yum! Happy Crocking!
Has this ever been tried with a made from scratch angel food cake??
This is so unusual… I can’t wait to try it! I love my crockpot! Not too long ago, I had to replace mine and got one with 3 different size pots — 2, 4 and 6 qt. Which size should I use for this recipe… The 4-quart? Also, I just bought a tube pan and for some reason, didn’t notice it had a removable bottom until I got home… This is the reason I’ve never made a cheesecake… Can’t figure out exactly how that’s supposed to work. Otherwise, I really like this pan… Is there any way you can tell… Read more »
Debra I believe you picked the right size. I have the same tube pan, and it will not leak out… Enjoy!
I just made this and the same thing happened as always does when I try to do a dessert in the crock pot–it burned on one side after only 1 hour of cooking and was raw on the other side of the crock. What am I doing wrong? My crock is black and is 6 1/2 quarts.
Debbie most likely it is burning on the side where the controls are. I had a slow cooker like that once, and I had to turn the crock half way through the crocking process to help it crock more evenly. I would check with the manufacturer of the unit to see if they can do anything for you. Hope this helps!
I just made this and the same thing happened as always does when I try to do a dessert in the crock pot–it burned on one side after only 1 hour of cooking and was raw on the other side of the crock. What am I doing wrong? My crock is black and is 6 1/2 quarts. Is the crock to big?
Debbie… It might also be a little too big for this recipe.
I would put something under the can, like a washcloth or something. I use this cooking method to make just the caramel sauce from the can of condensed milk and when I didn’t put a piece of cloth under the can once, the can burned the bottom of the crock pot. You can’t forget to add the water after the cake comes our, and also, you must be careful to let the can cool before opening or it might explode. Anxious to try to make a cake at the same time, and kill 2 birds with 1 stone.
I misread the ingredients so instead of 1 CUP of pumpkin, I added 1 CAN! It still tastes VERY good, but it is too moist and has an undercooked texture. The caramel sauce is cooling as I type and can’t wait to try it!!!
Can you use this recipe in a bundt pan instead of cooking in a crock? And if so I’m sure you wouldn’t bake for 2 hrs???
HAD MADE THE CONDENSED MILK CARAMEL SAUCE BEFORE BY ITSELF..SO I KNEW KIND OF WHAT TO EXPECT…CAN’T WAIT TO TRY THIS…SOUNDS D’LISH AND SO FUN!!!
Sounds delicious! Will try. Surprised no one has called the “caramel” by its real name: dulce de leche… the sealed can is just dropped into a pot of boiling water for a couple of hrs. Allow it to cool, then open your can of ‘caramel’. It’s way better than caramel! an old European quick dessert trick. Happy eating!
My crockpot is more rectangular. Would it still work?
Sandy if you have about a 5 – 5 1/2 quart slow cooker it should work fine. Hope this helps and Happy Crocking!
Just made this in a new 5 qt crockpot brand crock, after 2 hours the cake tested done but appeared very moist on one side (condensation) when I tried to flip the cake out it was burned to the crock on one side. I had to scrape out the burned parts in order or continue with the caramel. Do you have any suggestions as to what I could do next time to get better results? By the way I love your recipes and plan to download your book.
Lori it sounds like your slow cooker is cooking too hot on one side, and it is probably on the side where your controls are for the slow cooker. I would contact the manufacturer and see if they have any suggestions for you. Happy Crocking!
I was excited to try this….BUT big fail!
I was a little concerned it wasnt quite done, so cooked it a little longer. But most of the cake sides were burned, half stuck when flipping out (even though sprayed generously). Tasted good, but wet, not fluffily dry like a food cake.
Any suggestions? Couldn’t have cooked it more, cause even thought it stuck & that’s a loss, some of it was too burnt to even snack on.
I have a 4 qt crockpot with all the ingredients sitting in my kitchen staring at me. What do you recommend?
Nadia, you should put it together and make it! 🙂 It may be a tight fit, but we have to use what we have… good luck and please let me know how it turns out.
Can you put the can in there with the adhesive still on? I can’t get it off!
Melissa, I would get as much of it off as you can. You don’t want it to melt into the cake.
How much pumpkin and how much spice do you add?
Hello, the recipe calls for 1 cup of pumpkin, and 1 1/2 teaspoon of pumpkin pie spice. 🙂 Enjoy!
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not a huge pumpkin fan can you use yams or sweet potatoes instead?
Make this recipe your own… enjoy! I’ll be making this tomorrow!
Well the cake was a FAILURE (still raw in the center….ended up throwing it away) but the caramel was DELISH!!!
Just made this for Thanksgiving, following the recipe exactly. 3 words…OH MY GOD! One of the best things I ever ate. The pumpkin makes it soooo moist. The caramel turned out delicious. I got compliments from everyone at the dinner table and everyone was amazed that this is made in the crock pot. So neat! Definitely will be making this again and gave it 5 stars! Pinned it as well 🙂
So I tried this with a four-quart round croc, and since the batter was tight around the can I had to stack an extra can on top to avoid the batter completely immersing the milk can. After cooking for two hours, my test did not determine the cake to be cooked thoroughly so I cooked longer than directed. After removing the cans and the cake, it was overcooked on the edges and very moist towards the area that was around the can. Could I adjust this recipe to cook on medium in order to get a more thorough bake? Also… Read more »
I am concerned with the aluminum seeping into my cake. Can I take the sweetened condensed milk, poor it into a mason jar, cap it and then use that instead?
Jacqueline, If you would like to do it this way you are welcome to make it that way, and if you do please post back and let us all know. You could also make it like with the caramel pie, without the toppings! Happy to share! http://www.getcrocked.com/2011/10/06/slow-cooker-caramel-pie/