Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Pumpkin Cake
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- #22848
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup cooking oil
2 eggs, beaten
1 cup cooked pumpkin
1 1/2 cup flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup chopped nuts
1/2 cup raisins
directions
Cream together the sugars and oil. Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins.
Pour batter into well-greased and floured 2 pound coffee can. Place in crockpot and cover top of can with 6-8 paper towels. Cover; cook on high for 2 1/2 to 3 1/2 hours. Cake is done when toothpick inserted in center comes out clean.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
473 calories, 25 grams fat, 58 grams carbohydrates, 8 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
November 13, 2013
I don't use metal coffee cans anymore so I found a baking pan that fits in my crock pot (just barely!) and made this. It took a little less time in the baking dish since it's a different shape than the coffee can would be so if you need to make the same adjustment start checking the cake around 2 hours but YMMV.