Sunday, October 23, 2011

Pumpkin Raisin Cake



Those who know me are probably wondering where the pumpkin dessert is, I have been making such wonderful fall flavored dishes the last few weeks but I simply could not hold off any longer without posting a pumpkin dessert. This is not just any pumpkin dessert, this is as simple as they come and the slow cooker does all of the work. The aroma around the house that Sunday afternoon was simply heaven....


1 - 29oz. Can - Pumpkin Puree
4 - Eggs
1/2 C. - Brown Sugar
1/4 C. - White Sugar
1 - 12oz. Can - Evaporated Milk
4 Tsp. - Pumpkin Pie Spice
2 Tsp. - Cinnamon
1/2 Tsp. - Salt
1/2 C. - Raisins
1 - 18 1/4oz. Box - Carrot Cake Mix
1 Stick - Melted Butter

Spray the slow cooker liner with cooking spray. In a large bowl combine the eggs, sugars, milk and spices and stir well. Mix in the pumpkin and raisins then stir to combine, pour the pumpkin mixture into the slow cooker sleeve. Sprinkle the dry cake mix evenly over the pumpkin mixture then drizzle the entire thing with melted butter. Cover with the lid and cook on high for 3-3.5 hours or on low for 5-6. When ready to serve simply scoop out of the crock pot and dollop with whip topping or vanilla ice cream. When I served it to my husband I did make some fresh whipped cream but didn't think to make it and use in the picture.


Click here for Printable Recipe...

5 comments:

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teresa said...

mmm, so perfect for this time of year!

The Japanese Redneck said...

That's a delicious sounding cake.

Katherine Aucoin said...

Mary Beth this looks and sounds fabulous. None of your recipes have ever failed me.

grace said...

i love that this makes use of carrot cake mix! very tasty recipe, marybeth!

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.