PUMPKIN PECAN PUDDING CAKE
Slow Cooker Pumpkin Pecan Pudding Cake – an easy crock-pot dessert perfect for freeing up your oven. Like a hot fudge sundae cake but full of warm and cozy spices with a delicious sauce that forms beneath the cake.
- All Purpose Flour - Brown Sugar - Pumpkin Pie Spice - Ground Cinnamon - Milk - Pumpkin Puree - Pecans
In a large bowl, sift together flour, sugar, baking powder, pumpkin pie spice, cinnamon and salt. Whisk until combined. Add milk, pumpkin, and melted butter. Mix until just combined.
Spread batter into the bottom of the slow cooker. Top with pecans, pressing firmly into batter. Add brown sugar and water into a small saucepan. Heat over medium heat until simmering & sugar dissolves. Carefully pour over the batter and pecans.
COOK & SERVE
Cook on LOW for 2 hours. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
To bake in the oven, spread batter into an 8x8 square pan, 2 1/2 quart casserole, or 9" pie pan, then pour topping mixture over and bake at 350° for 32-39 minutes, or until toothpick inserted in center comes out clean.