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Pumpkin-Apple Cake, Crockpot (D/P, TNT)
Source: Unknown
Serves: 4 to 6

1 21-ounce can apple pie filling
2 cups all-purpose flour
1-1/4 cups brown sugar, packed
1 cup canned pumpkin
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
Ice cream (optional)

Spray 3-1/2 to 6-quart slow cooker/crockpot with cooking spray. Spoon pie filling into crockpot; spread evenly.

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Poster's Notes:
This recipe was tested in slow cookers/crockpots with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Use canned pumpkin and not pumpkin pie mix.

Posted by Brenda Gierczak

Nutritional Info Per Serving: N/A