SLOW-COOKED APPLE PUMPKIN CAKE

Prep Time: 2½–3 Hours
Yields: 12 Servings

Comments:
Over 80% of pumpkins harvested in America are available in the month of October, so it is no surprise that many pumpkin festivals, especially the National Pumpkin Festival, is celebrated in October. This cake is perfect with coffee on a crisp fall morning or as an afternoon snack with hot cider.

Ingredients:
1 (21-ounce) can apple pie filling
2 cups flour
1 cup brown sugar
½ cup sugar
1 cup canned pumpkin (not pie filling)
¾ cup refrigerated or frozen egg products, thawed
⅓ cup vegetable oil
2 tsps baking powder
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda

Method:
Grease and flour the crockery of a 3–5 quart slow cooker well. Spoon apple pie filling into slow cooker and spread evenly over bottom then set aside. In a large bowl, combine all remaining ingredients and beat on low speed with an electric hand mixer until combined. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour the batter over pie filling in slow cooker. Cover and cook on high for 2–2½ hours or until a toothpick inserted in center comes out clean. Serve cake warm with whipped cream or vanilla ice cream.