Pumpkin Crumb Cake
Hot Chocolate – Cook hot chocolate in the slow cooker for a delicious treat on those cold days
Don’t come between Nicole and her mud pie – this was a constant craving during her pregnancy so naturally she converted the favorite recipe for the...
Warm up with this delicious Pumpkin Spice Latte, the official drink of fall. And yes, it's made in the slow cooker!
This is great as a dessert with vanilla ice-cream or even with your coffee in the morning!
- 1 box Krusteaz Cinnamon Crumb Cake mix (will include cake mix and cinnamon topping)
- 1 Cup water
- 1 egg
- 1 Cup pumpkin
- 1 Teaspoon vanilla
- 1 Cup white chocolate chips
- 1 Cup chopped pecans
Mix all ingredients except chopped pecans and cinnamon topping.
In a separate bowl mix cinnamon topping with Â½ cup chopped pecans.
Spray crock with cooking spray.
Pour in Â½ of cake mix and top with cinnamon topping/ pecan mix, then repeat once more.
Cover and cook on HIGH for about 2 hours then remove lid and turn the slow cooker off.
Let the cake set up for about 15 minutes, then serve!
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