For the pumpkin cake:
1 (13.25-ounce) box vanilla cake mix
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1 (15-ounce) can pure pumpkin
1 (14-ounce) can sweetened condensed milk
Optional, for serving:
vanilla ice cream, to taste
1 (11.5-ounce) jar salted caramel topping, such as Smucker's® Simple Delight® Salted Caramel Topping
pecans, to taste, whole or roughly chopped
Step 1 - In a slow cooker, add the cake mix, the nutmeg, the ginger, and the cinnamon and whisk to combine.
Step 2 - In a medium bowl, add the pumpkin and the condensed milk and mix to combine.
Step 3 - Add the pumpkin mixture to the cake mix layer, but do not stir. Spread the pumpkin mixture out as evenly as possible over the cake layer.
Step 4 - Cover the slow cooker and cook the pumpkin cake on high heat, about 2 hours.
Step 5 - Uncover the slow cooker and stir the pumpkin cake. Cook on high heat until the cake is set, about 2 hours.
Step 6 - Scoop out the pumpkin cake and serve topped with the ice cream, the caramel topping, and the pecans.
Time: 4 hours 5 minutes
Yield: 8 servings