Home » Recipes » Dessert Recipes » Crock Pot Pumpkin Angel Food Cake With Caramel Sauce

Crock Pot Pumpkin Angel Food Cake With Caramel Sauce

Yes you read that right.  Cake & caramel sauce in the crockpot and it is amazingly simple! It all started when I wanted cake for dessert but had a roast in the oven.  What is a girl to do? Get out the crockpot of course.  We are trying to eat lighter in my house so I  was going to make an angel food cake, however a bundt pan doesn’t fit in the crockpot.

I decided to put a can in the center to make the classic bundt shape.  I may as well put a can of sweetened condensed milk in the middle and get some “dulce de leche” at the same time.  So not only did I bake up this amazing cake, but I made this to die for caramel sauce at the same time.  2 Birds…One Stone! Gotta love it!

You can find more info on the crock pot caramel sauce here

If you aren’t interested in the caramel sauce have yourself checked by a physician (Just kidding!)  You can use any type of can in the center to hold the shape.  If the shape isn’t a big deal to you no can is necessary.

Crock Pot Pumpkin Angel Food Cake With Caramel Sauce

Print Recipe
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes


  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 1/2 tsp Pumpkin Pie spice
  • 1 package 16 ounces angel food cake mix
  • 1 Can sweetened condensed milk


  • Preheat Crockpot on high.
  • Prepare the angel food cake mix according to package.
  • In a separate bowl mix together pumpkin, spice, & vanilla.
  • Fold pumpkin mix into angel food mix until well incorporated.
  • Place clean paperless sweetened condensed milk can in the center of a 5 qt or larger crockpot. Spray the entire crockpot and can with baking spray to avoid sticking.
  • Pour cake mix into crockpot around can, cover, and let cook on high for 2 hours.
  • After two hours check cake with a toothpick to make sure it is cooked through, it should also be pulling away from the sides of the crockpot.
  • Carefully remove the can and gently flip the cake out on to a baking rack to cool.
  • Return the can and 2 cups of water to the crockpot 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 carmel. Serve with the cake.
Servings: 8 -10
Author: Amanda Carlisle


Similar Posts


  1. What is in the can that reveals the caramel in the end? Your instructions didn’t seem to say to put anything into the can of condensed milk….

  2. This is a lucsious Looking recipe but do you think it can be baked in a regular bundt pan if you want to do without the caramel sauce?

    1. Beverly, I typically make mine homemade too, but was going for a quick easy dessert. You can totally make a homemade angel food cake and fold in the pumpkin just like this recipe. It would turn out amazing! 🙂

  3. Ah ok then, fascinating! Well since I am Dairy Free, I am gonna sub a can of coconut milk, instead. Hope IT also turns into a caramel sauce! Will let ya know..:)

    1. Every crockpot cooks at a different temperature. You didn’t necessarily do anything wrong. Your crockpot cooked it faster than mine did. Just keep an eye on it next time. When the cake starts pulling away from the sides it is done. 😉

  4. 4 stars
    Doesn’t the can burn the bottom of the crock pot? I have used this method to make Dulce de Leche from Condensed Milk and always have to put something under the can to prevent burning a “hot spot” into the bottom. I learned not to eliminate this step the hard way.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.