Pumpkin Cake in the Pot2013-10-10
- Pot Size : 6-8 qt
- Servings : 8
- Cook Time : 2-3 hours
Really easy pumpkin cake made in the crock pot. Our pot cooks pretty hot so don’t worry about any burning. Make sure to place enough water in the pot just don’t overfill and accidentally spill any water into the batter. This was done in 2 hours 45 mins. Be sure to use the paper towels and change them out about every hour to help remove the condensation. The cake comes out VERY moist and very tasty.Add to My Favorites
In a large bowl, mix the oil and both of the sugars together and the eggs. Then add the canned pumpkin and the remaining dry ingredients. Mix well.
Pour the batter into a greased and floured loaf pan. Add 2-4 cups of water to your pot and place the pan into a crock pot.
I make sure the water line it 1/2 to 1 inch from the top of the outside wall of the pan. This works best with a 5qt or more crockpot, check to make sure the pan fits before you pour the batter.
Cover the top of the crockpot with several paper towels. This prevents the condensation from making the bread soggy.
Place the crock pot lid on top of the crockpot (holding the paper towels in place.) Bake on high 2 1/2 to 3 hours.
- 1/2 cup of oil
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar
- 2 eggs (beaten)
- 1 15oz can of pumpkin
- 1 1/2 cup of flour (sifted)
- 1/4 tsp. of salt
- 1/2 tsp. of pumpkin pie spice
- 1/2 tsp. of cinnamon
- 1/2 tsp. of nutmeg
- 1 tsp. of baking soda
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