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Recipes
Slow Cooker Pumpkin Puddin' Cake
8 servings
1 hour, 45 minutes total (Active 15 minutes)

Ingredients

  • ¼ cup unsalted butter
  • 1 ⅔ cups all-purpose baking mix
  • 1 ½ cups brown sugar, divided
  • ⅔ cup pumpkin puree
  • 1 cup chopped pecans
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • ¾ cup apple cider (or apple juice)
  • Cooking spray
  • 1 ½ cups water
  • Vanilla ice cream (optional for serving)

Steps

    1. Melt butter. Combine in large bowl: baking mix, ¾ cup brown sugar, butter, pumpkin puree, pecans, pumpkin pie spice, and apple cider; stir until blended. Coat slow cooker with spray, then pour mixture into slow cooker, spreading evenly.
    2. Combine water and remaining ¾ cup brown sugar in small saucepan; bring to a boil, whisking occasionally, until sugar is dissolved, then pour slowly over pumpkin mixture. Cover and cook on HIGH 1 ½ hours (or on LOW 2 ½ hours) until cake pulls away from sides and center is set. Serve warm with vanilla ice cream, if using.

Amount per ⅛ recipe serving: Calories 420, Total Fat 18g, Sat Fat 5g, Trans Fat 0g, Chol 15mg, Sodium 260mg, Total Carb 65g, Fiber 2g, Sugars 46g, Protein 3g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%