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Slow Cooker Pumpkin Dump Cake

Slow Cooker Pumpkin Dump Cake

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 box (16.25 ounces) white cake mix
  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs
  • ¼ cup water
  • 1 teaspoon ground cinnamon
  • 1 package (11 ounces) butterscotch chips
  • Confectioners’ sugar

Directions

  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, using a whisk, blend cake mix, pumpkin puree, eggs, water, ground cinnamon and butterscotch chips. Pour batter into prepared crock.
  3. Cover slow cooker and cook on LOW for 3 1/2 to 4 hours or until toothpick inserted in center comes out clean.
  4. Sprinkle with confectioners’ sugar before serving.

Serves: 10-12

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