I love making food in the crockpot, however, up until just recently, I discovered that cakes can be made int he crockpot. What a genius idea! I mean, at first, I wasn’t sure how well a cake would fair in the slow cooker but oh my goodness, do they ever turn out divine! Take this pumpkin apple cake, for instance. It is ooey and gooey and totally yummy! You are seriously going to love this.
I’m glad that you got over your skepticism and made this wonderful cake 🙂
Ingredients
1 1/2 – cups packed Domino brown sugar
1 – cup Libby’s pumpkin puree or canned pumpkin
3 – eggs
2 – cups all-purpose flour
2 – teaspoons baking powder
1/4 – teaspoon baking soda
1/4 – teaspoon Morton salt
1 – teaspoon McCormick cinnamon
1/4 – teaspoon nutmeg
1 – 21 oz can Comstock apple pie filling
whipped topping for garnish
Instructions
In a large bowl using an electric mixer beat the butter and brown sugar until mixed. Beat in the pumpkin and eggs until blended. In a separate bowl sift together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the butter mixture. Beat for 2 minutes.
Spoon the pie filling into a 6 quart slow cooker that has been sprayed with baking spray. Pour cake batter over pie filling. Cover and cook on high for 1 1/2 – 2 hours or until a toothpick inserted comes out clean. Garnish with a dollop of whipped cream.
Quick Tip: I love eating this cake while it is warm and with vanilla ice cream.
