Ingredients
1 2/3 cups all-purpose (white whole wheat flour works wonderfully too)
3/4 cup packed brown sugar,
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (homemade or store-bought)
1/4 teaspoon salt
1/2 cup milk
2/3 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup butter, melted
25 whole pecans (feel free to add chopped pecans and stir into the batter instead)
Topping
1 1/2 cups very hot or boiling water
3/4 cup packed brown sugar
Instructions
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In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice and salt. Whisk until combined.
Add milk, pumpkin and melted butter and mix until smooth.
Spread batter into the bottom of the slow cooker (a 4 or 5 quart works best)
Top with pecans, pressing firmly into the batter.
Add brown sugar and water into a small sauce pan. Heat over medium heat until until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
Place two paper towels or a large cheesecloth over the top of the slow cooker (this prevents any steam from dripping on the cake) then carefully place lid on top and cook on high for 1 1/2 - 2 1/2 hours, or until toothpick inserted in center comes out clean.
Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.
Notes
SLOW COOKER PUMPKIN PECAN PUDDING CAKE
Adapted from Martha Stewart
*To Bake Cake in the oven - spread batter into a 8 or 9 inch square pan and bake at 350 F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
Calories: 209
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 3 mg
Sodium: 370 mg
Calcium: 104 mg
Potassium: 228 mg
Magnesium: 0 mg
Iron: 2 mg
Zinc: 0 mg
Total Carbohydrate: 42 g
Dietary Fiber: 7 g
Sugar: 3 g
Protein: 8 g
Alcohol: 0 g
Omega 3 Fatty Acid: 0 g
Omega 6 Fatty Acid: 1 g
Vitamin A 5056 % DV
Vitamin C 1 % DV
Vitamin D 16 % DV
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