How about a fun dessert this time around?! It’s warm, it’s pumpkin, and it’s covered in a drizzle. I’d eat anything covered in a drizzle.
CROCK-POT PUMPKIN CROCK CAKE
1 box yellow cake mix - lazy right?
1 3.9 oz box instant vanilla pudding mix - super lazy
1 15 oz can of pumpkin - or punkin if you say it like that
1.5 cups milk - Mooo
1 stick of butter (melted) - hold it under your armpits to warm it up.
Line your crock with some of that waxy parchment paper.
Dump the dry cake mix evenly along the bottom of your crock- top it with the vanilla pudding mix, and then top it with your canned gourd.
Pour melted butter evenly over the top of the dry ingredients, and then do the same with the milk.
Take a spoon and press down any dry mix that isn't wet. Oh baby.
Cook on low for 3-4 hours’ish
You don't want to overcook it - test it to see if its still kinda moist. Oh baby.
Drizzle with caramel sauce and throw a scoop of pumpkin or vanilla ice cream on top! Oh baby!