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Recipe
Slow Cooker Pumpkin Puddin' Cake
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Servings:
8
Total Time:
1 hour, 45 minutes
Active Time:
15 minutes
Recipe
Shopping List
Nutritional Information
Video
Ratings
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
Melt butter. Combine baking mix, 3/4 cup brown sugar, melted butter, pumpkin, pecans, pumpkin pie spice, and apple cider in large bowl until blended. Coat slow cooker with spray, then pour mixture into slow cooker, spreading evenly.
Combine 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.
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Items You May Need to Buy
1 2/3 cup all-purpose baking mix
3/4 cup apple cider
1 cup pecan pieces
2 tsp pumpkin pie spice
2/3 cup pumpkin puree
1 container vanilla ice cream
Items You May Already Have
1 1/2 cup brown sugar
1 can cooking spray
1/4 cup unsalted butter
Nutritional Information
CALORIES (per 1/8 recipe) 420kcal; FAT 19.00g; SAT FAT 5.00g; TRANS FAT 1.00g; CHOL 15mg; SODIUM 280mg; CARB 64g; FIBER 3.00g; SUGARS 45g; PROTEIN 3g; CALC 6%; VIT A 50%; VIT C 2%; IRON 10%
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