Slow cooker Pumpkin Apple Cinnamon Cake

By amberwherley

Ingredients

• 1/2 c butter, softened
• 1-1/2 c. packed brown sugar
• 15 oz can of pumpkin
• 3 eggs
• 2 c all-purpose flour
• 2 t baking powder
• 1/4 t baking soda
• 1 t cinnamon
• 1/4 t salt
• 20 oz can of apple pie filling
• chopped pecans to taste
• 12 oz container of thawed frozen whipped topping

Preparation

Step 1

Mix together your butter and brown sugar with an electric mixer on low.
Once that is well blended, add your pumpkin and egg and beat until it is all mixed together.
Grab another bowl and sift together your flour, baking powder, baking soda, cinnamon and salt.
Add your flour mixture to your butter mixture slowly and beat for approximately 2 minutes.
Spray your slow cooker with a non-stick cooking spray.
Spread your apple pie filling evenly in the bottom of your slow cooker.
Pour your cake batter over your pie filling and sprinkle with nuts.
Cover and cook on high for around 1-1/2 hours. It is done when it can pass the toothpick test.
Serve it up with a dollop of whipped topping and enjoy.