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Crocktober: Pumpkin Croc Cake

It’s fall and that can mean only one thing for guest writer, dad, and radio show host, Jeremy Padgett: it’s time to heat up the slow cooker. Try this recipe for cake (yes, cake!) made in a Crock-Pot.

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As the temperatures get cooler and the autumn colors start blanketing our streets, I get more and more excited to dust off my Crock-Pot and start preparing some warm and tasty fall meals for the family.

Every October I have a fun feature on the Mix Morning Show called “Crocktober,” where I post some of my most favorite slow cooker recipes for listeners to download and enjoy. Here’s an easy recipe for a Halloween dessert; I make it every October 31 when my wife and I have family over for our spooky festivities. Enjoy!

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Pumpkin Crock Cake

Ingredients:

Directions:

  1. Take the parchment paper and line the sides and bottom of your slow cooker.
  2. 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.
  3. 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!
  4. Serve in fun Halloween cups with a scoop of vanilla ice cream on top and a drizzle of caramel syrup.

Fall Fun

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