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**Slow Cooker Pumpkin Angel Food Cake

Slow Cooker Pumpkin Angel Food Cake with Caramel Sauce

  • Cooking Time:

    4 hours total
  • Servings:

    8

Ingredients

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!

  1. Thoroughly grease a 4-Quart Round Slow Cooker.
  2. Prepare the angel food cake mix according directions on the box.
  3. In a medium bowl, mix together pumpkin, spice, and vanilla.
  4. Fold and swirl pumpkin mix into angel food mix until well incorporated.
  5. 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.
  6. Pour cake mix into slow cooker around the greased can.
  7. Cover. Cook on High for 2 hours or Low for 3 hours.
  8. After 2 hours, check cake with a toothpick to test for doneness.
  9. Use pot holders and remove the sweetened condensed milk can and set aside.
  10. Gently invert the cake and place on a baking rack to cool.
  11. 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.
  12. When done, remove the can and allow to cool. Carefully open to reveal the caramel. Drizzle caramel over the cake to serve.

Happy Crocking!

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Crock Pot Girl

Crock Pot Pumpkin Angel Food Cake with Caramel Sauce

 

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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kelliinkc
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kelliinkc

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.

Marion Byars
Guest
Marion Byars

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.

Kathi
Guest
Kathi

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.

Rainbow Rubatino
Guest
Rainbow Rubatino

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?

Sephani
Guest
Sephani

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!

Danielle
Guest
Danielle

What size crockpot do you use for this?

Susan
Guest
Susan

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!

Dora
Guest
Dora

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!

Ms Krystal
Guest
Ms Krystal

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 »

Ms Krystal
Guest
Ms Krystal

OOPS …definition of ‘evaporate’ slipped in twice ….please edit that out. Thanks

Bryn Santistevan
Guest
Bryn Santistevan

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:)

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[…] Crock Pot Pumpkin Angel Food Cake with Caramel Sauce […]

kate
Guest
kate

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?

Jennifer Derengowski
Guest
Jennifer Derengowski

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

Melanie
Guest
Melanie

I can’t wait to try this! Do you get the instant Angel food cake mix or the other kind?

Rose
Guest
Rose

My crock pot is oval shaped. Can I still do this?

Madelyn
Guest
Madelyn

Would a 5 quart crock pot be too small? What is the smallest size that would work?

Debbie
Guest
Debbie

Hi,
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!!

Sandy
Guest
Sandy

OH MY GOSH, I can’t wait to try this!!!!!!!!!!!

John
Guest
John

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?

John
Guest
John

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…..

Christine (CookTheStory)
Guest

This looks amazing. Baking the cake and getting caramel sauce at the same time is genius.

Marsha Mendro
Guest
Marsha Mendro

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.

Crin
Guest
Crin

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.

Sue
Guest
Sue

I still don’t get the “carmel sauce.” Does heating sweetened condensed milk slowly in the can MAKE carmel sauce? No additions? What?

Mary
Guest
Mary

Has this ever been tried with a made from scratch angel food cake??

Debra Pearson
Guest
Debra Pearson

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 »

Debbie
Guest
Debbie

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
Guest
Debbie

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?

Helene Jolley
Guest
Helene Jolley

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.

Trisha Shafer
Guest
Trisha Shafer

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!!!

Linda Hoerig
Guest
Linda Hoerig

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???

BRENDA
Guest

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!!!

Julie
Guest
Julie

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!

Sandy
Guest
Sandy

My crockpot is more rectangular. Would it still work?

Lori Joseph
Guest
Lori Joseph

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.

Jennifer
Guest
Jennifer

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.

Nadia
Guest
Nadia

I have a 4 qt crockpot with all the ingredients sitting in my kitchen staring at me. What do you recommend?

melissa
Guest
melissa

Can you put the can in there with the adhesive still on? I can’t get it off!

Goalie Mom
Guest

How much pumpkin and how much spice do you add?

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[…] Sweets: Tiramisu Recipe Slow Cooker Pumpkin Angel Food Cake with Caramel Sauce Recipe Pumpkin Mousse Recipe Tags: healthy diet, healthy skin, recipes, thanksgiving […]

Pantherbabyg
Guest
Pantherbabyg

not a huge pumpkin fan can you use yams or sweet potatoes instead?

Rikki W
Guest
Rikki W

Well the cake was a FAILURE (still raw in the center….ended up throwing it away) but the caramel was DELISH!!!

Paige
Guest
Paige

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 🙂

Rachel
Guest
Rachel

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 »

Jacqueline Davis
Guest
Jacqueline Davis

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?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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