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Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**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
Guest
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 EXPECTCAN’T WAIT TO TRY THISSOUNDS 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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