- 1 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!
- Preheat a slow cooker on high.
- Prepare the angel food cake mix according to package.
- In another bowl, mix together pumpkin, spice, and vanilla.
- Fold pumpkin mix into angel food mix until well incorporated.
- Spray crock with baking spray to avoid sticking.
- Place unopened clean paperless sweetened condensed milk can in the center of a 5 qt or larger crock pot.
- Pour cake mix into slow cooker around the can.
- Cover. Cook on High for 2 hours.
- After 2 hours, check cake with a toothpick to make sure it is cooked through.
- It should also be pulling away from the sides of the crock.
- Carefully remove the sweetened condensed milk can and gently flip the cake out on to 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.
Crock Pot Girl