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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 apple cider in large bowl until blended. Coat slow cooker with spray, then pour mixture into slow cooker, spreading evenly.
  2. 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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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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