Apple Pumpkin Cake
1 can (21 oz. size) apple pie filling
2 cups flour
1 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin (not pie filling)
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup oil
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
Spray crockpot with cooking spray and spoon pie filling into crockpot. Spread evenly over bottom. Combine remaining ingredients in large bowl and beat with electric mixer to combine.
Pour this batter over pie filling in crockpot. Cover and cook on HIGH for 1-1/2 to 2 hours (LOW 3 1/2 to 4 hours) until toothpick inserted in center comes out clean. Spoon cake out of crock pot warm with whipped cream or vanilla ice cream.
Serves 10 to 12 people
Pumpkin Cake Recipe1/2 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
Cream together first 3 ingredients. Add eggs and pumpkin; mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins. Stir to mix.
Pour batter into well-greased and floured 2 pound coffee can. Place can in crockpot and put 6-8 paper towels over can. Cover; cook on HIGH for 2 1/2 to 3 1/2 hours. Cake is done when toothpick inserted in center comes out clean. Serves 8.
If you want to use this as a gift idea, you can use the smaller cans as in previous recipes. I like to cook my cakes slow and on LOW, but this recipe calls for High...If you want to cook it on LOW, cook for 4 to 6 hours...until toothpick comes out clean.
Happy Slow Cooking! Enjoy and Hugs...
Enjoy more Holiday Recipes from Hazel's Crock Pot Kitchen