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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.5
  • Total Fat: 9.1 g
  • Cholesterol: 56.6 mg
  • Sodium: 318.3 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Pumpkin Cake in a Slow Cooker calories by ingredient
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Pumpkin Cake in a Slow Cooker

Submitted by: CHUCKLES0719
Pumpkin Cake in a Slow Cooker

Introduction

The original recipe is from http://www.tablespoon.com/recipes/slow-coo
ker-pumpkin-cake-recipe/1/print/?utm_s
ource=blog&utm_medium=embed&utm_campai
gn=recipe-embed But of course I tweaked it.
The original recipe is from http://www.tablespoon.com/recipes/slow-coo
ker-pumpkin-cake-recipe/1/print/?utm_s
ource=blog&utm_medium=embed&utm_campai
gn=recipe-embed But of course I tweaked it.

Number of Servings: 12

Ingredients

    1 box Best Choice® Ultra Moist Spice Cake Mix
    3 large eggs
    1 (15 oz.) can Best Choice 100% Natural pumpkin
    ½ stick (¼ cup) unsalted butter, melted
    Redi-Whip
    Pumpkin pie spice, for garnish
    Caramel to drizzle over cake before serving (NOT included in Nutritional Info)

Tips

This is perfect for Thanksgiving or Christmas
Turn your slow cooker into a cake maker and get yourself some seriously yummy dessert without even raising the temperature in your house!


Directions

1. Spray the edges of a slow cooker with nonstick baking spray. Alternatively, you can line your slow cooker with slow cooker lining.
2. In a large bowl, combine the cake mix, eggs, pumpkin pie puree, and butter. Pour into slow cooker.
3. Cover slow cooker with lid, cook on low for 2 ½-3 hours, or just until the cake springs back to the touch (check after 2 ½ hours).
4. Serve cake with dollops of Redi-Whip. Sprinkle with pumpkin pie spice.

Serving Size: Makes 12 servings of dessert






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