Crock Pot Pumpkin-Apple Dessert
By
Pat Duran
@kitchenChatter
2
Betty Crocker knows how to spell homemade dessert with great flavor! A new way to make a dump cake!!
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
12 servings
Prep:
15 Min
Cook:
2 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
21 ozapple pie filling
-
2 cbisquick
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1 1/4 cbrown sugar, firmly packed
-
1 ccanned solid pumpkin
-
3/4 cfat free cholesterol-free egg product
-
1/3 cvegetable oil
-
2 tspbaking powder
-
1 tspground cinnamon
-
1/2 tspground nutmeg
-
1/4 tspbaking soda
-
·ice cream
How to Make Crock Pot Pumpkin-Apple Dessert
- Spray a 3 1/2 to 6 quart slow cooker with cooking spray. Spoon pie filling, spread evenly.
Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
Cover and cook on High heat setting 1 hour and 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. - NOTE:
Other pie filling and complimentary spices may be used also.
Also try whole cranberry sauce and blueberry pie filling combined and instead of apple pie filling and pumpkin. and use complimentary spices.
