digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Slow Cooker Pumpkin Puddin' Cake

Slow Cooker Pumpkin Puddin' Cake
Servings:
8
Total Time:
1 hour 45 minutes
Active Time:
15 minutes

Ingredients

1/4 cup unsalted butter, melted
1 2/3 cups all-purpose baking mix
1 1/2 cups brown sugar, divided
2/3 cup canned pumpkin puree
1 cup pecan pieces
2 teaspoons pumpkin pie spice (or cinnamon)
3/4 cup apple cider (or apple juice)
Cooking spray
1 1/2 cups water
Vanilla ice cream (optional)

Steps

  1. Melt butter. Combine baking mix, 3/4 cup brown sugar, melted butter, pumpkin, pecans, pumpkin pie spice, and cider in large bowl until blended. Coat slow cooker with spray, then pour mixture into slow cooker, spreading evenly.
  2. Combine 1 1/2 cups water with remaining 3/4 cup brown sugar in a small saucepan and bring to a boil, whisking occasionally, until sugar is dissolved; slowly pour over pumpkin mixture. Cook on HIGH for 1 1/2 hours (or on LOW for 2 1/2 hours) or until cake pulls away from sides and center is set. Serve warm with vanilla ice cream, if desired.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 430kcal; FAT 19.00g; SAT FAT 5.00g; TRANS FAT 1.00g; CHOL 15mg; SODIUM 330mg; CARB 64g; FIBER 3.00g; SUGARS 45g; PROTEIN 4g; CALC 8%; VIT A 50%; VIT C 2%; IRON 8%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star