1 box yellow cake mix
1 cup water
⅓ cup vegetable oil
1 (15 ounce) can pumpkin puree
⅓ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
1 jar caramel topping
Ice cream for serving
In a large mixing bowl, whisk together all ingredients except for caramel topping.
Pour batter into a greased crockpot.
Cook on HIGH for 2 hours, until cake begins to set (It will still be just a bit mushy at this point).
Pour about ¾ of the jar of caramel topping (save the remainder)
Continue cooking on HIGH for an additional 1-2 hours until cake is totally set.
Let sit for 5-10 minutes before serving.
Serve warm, drizzled with remaining caramel topping and a scoop of ice cream