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Apple Pumpkin Crockpot Cake

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Submitted by: BobbieDMK

 

This pumpkin cake is "baked" in the slow cooker. Apple pie filling is topped with a pumpkin and cinnamon-spiced batter.
 

Ingredients

  • 1 21 oz. can apple pie filling
  • 1 stick butter (1/2 cup), softened
  • 1 1/2 cups packed brown sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 12 oz. whipped cream
  • 1/2 cup walnuts, finely chopped

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Method

Butter the inside of a 4- to 5-quart slow cooker. Spread apple pie filling evenly over bottom. In a large mixing bowl, cream butter with brown sugar, then add pumpkin, and eggs. Mix on medium-low speed until blended. In another bowl mix together flour, salt, baking powder, baking soda, and cinnamom. Add slowly to batter. Beat on medium speed 2 minutes. Pour over the apple pie filling in slow cooker. Cover and cook on high for 1-1/2 to 2 hours until toothpick tests clean. To serve: put warm cake on plate. Spoon some of the apples on top. Add a dollop of whipped cream. Sprinkle with nuts.

 

Notes: Use real pumpkin or 100% canned pumpkin. Do not use pumpkin pie filling.

 

Number of Servings: 8

 

Submitted by: BobbieDMK ()

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