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    Slow-Cooker Pumpkin Cake


    Source of Recipe


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    1/2 cup granulated sugar
    1/2 cup dark brown sugar
    1/2 cup cooking oil
    2 eggs, beaten
    1 cup cooked pumpkin
    1 1/2 cup flour, sifted
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1 tsp. pumpkin pie spice
    1 tsp. baking soda
    1 cup chopped nuts
    1/2 cup raisins or chopped dates

    Cream sugars and oil. Add eggs and pumpkin and mix well. Sift
    dry ingredients together and add to pumpkin mixture. Add nuts and
    raisins. Pour batter into well-greased and floured 2-lb. coffee
    can. Place in slow cooker and cover top of can with half dozen
    paper towels. Place lid on cooker and bake on high 350 degrees F.
    2 1/2 to 3 1/2 hours. Resist temptation to take lid off slow cooker
    to check progress of cake. This lets out a tremendous amount of
    heat. Cake is done when toothpick inserted in center comes out
    clean.

 

 

 


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