I spotted them a block away. As I drove over to Kroger this morning I spotted what I’d been waiting for – stacks and stacks of pumpkins. They excite me more than winning a lottery or finding true love.
The perfect combo is a big fat pumpkin and a big pot of mums. It may be 100 degrees in Mississippi on September 7, but fall can’t be far behind when pumpkins make their debut. I picked up all I could carry along with some mums and I officially declare that fall has arrived.
Here’s a recipe I’m trying as soon as we get a break in the weather. Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker. Doesn’t that sound divine? (I never say words like “divine” but it seemed called for this one time.) I wish I knew whom to credit, but it came from Pinterest and several folks pinned it.
Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker
- 1 box chocolate cake mix
- 1 16 oz. can pumpkin
- 1 tsp. cinnamon
- 1/4 cup water
- 2 Tbsp. butter
- 1 14 oz. can sweetened condensed milk
- 1 5 oz. can evaporated milk *see note below
- Grease the crock of the slow cooker very well.
- In a bowl, mix together the chocolate cake mix, cinnamon and pumpkin until all cake mix is wet. Stir in water until well combined. Spread evenly in the crock.
- In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crock.
- Cook on high for 2 – 2 1/2 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
- Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
- Serve warm with vanilla ice cream.
Welcome Fall. Please don’t go by so quickly this year!