4-Ingredient Slow Cooker Pumpkin Spice Pudding Cake Directions:
Lightly coat the insert of a 4- to 6-quart slow cooker with cooking spray.
Combine the dry spice cake mix, pumpkin puree, evaporated milk, and pumpkin pie spice in a large bowl. Stir just until evenly blended, scraping the bottom to eliminate dry pockets. Do not add the eggs, oil, or water listed in the cake mix’s package directions.
Spread the batter evenly in the prepared slow cooker and smooth the surface.
Cover and cook on LOW for 2½–3 hours, beginning to check at 2½ hours. The edges should be set and the center soft and moist, without liquid batter. A skewer inserted near the center should carry moist crumbs or cooked, thick cake mixture rather than runny batter.
If the center is still raw, replace the lid and continue cooking, checking periodically. Cooking time varies with the slow cooker and cake mix.
Turn off the slow cooker and let rest uncovered for 10–15 minutes.
Spoon into 10 portions and serve warm. Expect a soft, scoopable dessert rather than firm cake slices.
Practical Woman's Secret
Spread the batter level so the center is no deeper than necessary. Check the middle rather than judging by the edges alone, and stop cooking once the batter is cooked through to preserve its moist texture.
Serving and Storage
Serve warm in small bowls. Whipped cream and a light dusting of cinnamon may be offered separately if desired. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat individual portions gently to 165°F, covering loosely to retain moisture.
Nutrition Information
Estimated per serving: ⅒ of the finished pudding cake, excluding toppings
Calories: 210 kcal
Protein: 5 g
Carbohydrates: 40 g
Fat: 4 g
Fiber: 2 g
Sugar: 23 g
Sodium: 340 mg
I'm waiting for your comments! Enjoy!
