Slow Cooker Pumpkin Pie Cake

• Produce

  • 15 oz Pumpkin, Pure

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 cups Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • 1½ cups all-purpose four

Found on momontimeout.com

Ingredients

• ½ cup unsalted butter, softened
• 2 cups brown sugar, packed
• 3 eggs, room temperature
• 15 oz pure pumpkin (not pumpkin pie filling) Make your own!
• 1½ cups all-purpose four
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp pumpkin pie spice
• ⅛ tsp ground cloves
• ½ tsp salt

Directions

• Line slow cooker with foil collar and sling. Spray with cooking spray.
• Cream together brown sugar and butter.
• Beat in eggs one at a time until thoroughly combined.
• Beat in pumpkin.
• Combine flour, baking powder, baking soda, spices, and salt.
• Gradually stir in flour mixture.
• Pour into prepared slow cooker.
• Cover and cook on high for 3 hours or until a toothpick inserted into the center comes out clean.
• Check at 2 hours and rotate if necessary.
• Use the sling to lift cake from the slow cooker and let cool for 15 minutes before serving.
• Top with whipped cream or serve with ice cream.