Ingredients Jump to Instructions ↓

  1. 1/2 cups all-purpose flour

  2. 1/2 teaspoons baking powder

  3. 1/2 teaspoons baking soda

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground cloves

  7. 1/2 cup (1 stick) butter, melted

  8. 2 cups packed light brown sugar

  9. 3 eggs, beaten

  10. 1 can (15 ounces) solid-pack pumpkin

  11. Sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Grease 2-1/2-quart soufflé dish or baking pan that fits into slow cooker.

  2. Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.

  3. Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture. Spoon batter into prepared soufflé dish.

  4. Fill slow cooker with 1-inch hot water. Make foil handles, using technique described below, to allow for easy removal of soufflé dish. Place soufflé dish in slow cooker. Cover; cook on HIGH 3 to 3-1/2 hours or until wooden toothpick inserted into center of cake comes out clean.

  5. Use foil handles to lift dish from slow cooker. Cool on wire rack 15 minutes . Invert cake onto serving platter. Cut into wedges and serve with dollop of whipped cream, if desired.


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