Pumpkin Crumb Cake
delicious slow cooked pork chops made with real mandarin oranges, apricot jam, brown sugar, cloves, ginger, and cinnamon
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
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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