Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 29, 2014


1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the stips in a spoke design and place dish on center of strips. Pull stips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

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