Want your whole house smelling of Pumpkin Pie without having to work for it? Want to just add everything all in one cooking container and never have to tend it until you are ready to eat it? Want a Pumpkin Pie? Want a Pumpkin Cake? All these questions and only one answer for it. The Yankee Chef’s Pumpkin Pie Pudding Cake. I know everyone has their menu planned and probably all your sweet baking done, but by the slight chance you could use one more dessert, allow me to step in, say my peace and step back out. This “cake” is wonderfully fluffy and tastefully clean…..wait, that’s for another product.
Anyway, take a shot because I think you’re gonna love it!
Pumpkin Pie Pudding Cake
Adding raisins, cooked cranberries or other type of fruit is a great addition as well. I dollop a spoon of either apple butter or fruited honey on top. In the photo below, I mixed together same 2 c. apple butter with 1 c. raspberry preserves. Drizzle warm caramel sauce, pineapple sundae topping, marshmallow topping, peanut butter topping or your choice of fruit spread over the top if you like.
15 oz. can pumpkin
1 apple, peeled, cored and chopped, optional
12 oz. can evaporated milk
3/4 c. sugar
1/2 c. dry biscuit baking mix
2 eggs, beaten
2 T. butter or margarine, melted
3 t. pumpkin pie spice
1 T. vanilla
In a bowl, mix together all ingredients. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker. Serve warm, topped with dollops of whipped cream. Makes 4 to 6 servings.
If you want it to cook faster, preheat slow cooker on high for 15 minutes, pour in mixture and cook for 30 minutes. Turn cooker to low and continue cooking for an additional 1 1/2 hrs. or until the cake is bounces back on top when touched or the sides pull away.