CROCKTOBER - Pumpkin Fun Cake
Welcome to another year of CROCKTOBER! Over the next 21 weekdays I'll be posting some of my most favorite Fall recipes for 2016. I hope you'll enjoy them with your family and share them with your friends. Here's day 1 - Pumpkin Fun Cake!
- 1 Box of Yellow Cake Mix (16 - 18 oz)
- 1 Box Instant Vanilla Pudding Mix (3.9 oz)
- 1 Stick of Melted Butter
- 1 and ½ Cups of Milk
- 1 Can of Pumpkin (15 oz)
- Slow Cooker Parchment Paper
- 1 Bottle of Hershey’s Caramel Sauce
- Vanilla Ice Cream (I recommend Dreyer’s Slow Churned Vanilla Bean)
Take the slow cooker parchment paper and line the sides and bottom of your slow cooker.
Mix together in a separate bowl the cake mix, canned pumpkin, vanilla pudding, melted butter and milk. Pour mixture from bowl into your slow cooker and smooth it out with a spoon or spatula.
Cooking time can vary depending on the size and wattage of your slow cooker. I find cooking on low for about 3 hours gets the job done. Make sure you don’t over-cook it. If it’s a little moist in the middle – that’s just fine!
Serve in fun Halloween cups with a scoop of vanilla ice cream on top and a drizzle of caramel syrup.