Oh yes, you heard that right. I saw this recipe on Pinterest and couldn’t help myself–I had to try it! I love pumpkin and pretty much everything you can do with it, so I’m always on the lookout for new recipes. The best part about this recipe–it’s so easy, you could have your six-year-old make it. I wish I had taken photos (I need to remember that next time–I’ll add some if I remember next time I make it!) This is the recipe Comfrey makes in Last Chance (I know, it’s not out yet–you’ll have to console yourself with delicious pumpkin cake in the meantime.)
I found out one of my heating elements has gone bad on my Crockpot thanks to this recipe–it’s not a problem when I’m making soup, but cake is a whole different story, so next time I’ll turn the crock 180 degrees so it’ll bake more evenly.
- 1 box yellow or white cake mix (spice would also be delicious!)
- 1 box of 4-serving instant vanilla pudding
- 1-15 oz can of pumpkin puree
- 1 1/2 cups milk
- 1/2 cup (1 stick) melted butter
- 1/2 to 3/4 cup chocolate chips (my addition, because pumpkin and chocolate. Need I say more?)
Line your slow cooker with a liner or parchment paper to ease cleanup if you like, then layer each of the ingredients in order, and stir them together–I imagine it helps them mix better if they are layered in evenly before you start. It only took a minute or so with my spatula to mix it all up.
Put the lid on, turn the slow cooker to low and walk away for three to four hours. You’ll want the cake to still be moist in the middle when you turn it off, and since there are no eggs in this recipe, no need to worry about it being too wet.
Dawn also drizzles the finished product with caramel sauce and tops it with whipped topping, both of which sound terrific, but I haven’t tried it that way yet.
Original recipe located on Cutefetti.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 266 Total Fat 20g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 7g Cholesterol 44mg Sodium 213mg Carbohydrates 21g Fiber 2g Sugar 13g Protein 3g