Shana Archibald
Pumpkin Honey Dump Cake
(in the crockpot)
Spice Cake Mix (15.25 oz)
1 Box Instant Vanilla Pudding (3.4oz)
1 Can of Pumpkin (15oz)
1 ½ Cups of Milk
1 ½ Stick of Butter (melted
1 Tbsp honey
Line your slow cooker with parchment paper or liner. If you want to save yourself a clean up.
Dump the dry cake mix evenly along the bottom of your lined slow cooker. Now . . . I didn’t have a spice cake mix. So, I made my own. I used yellow cake mix, 1/2 a tsp of cinnamon, nutmeg, cloves and 1/4 tsp of ginger. Then mixed it into the dry cake mix & wa la! Couldn’t tell the difference.
Dump the vanilla pudding mix and then the canned pumpkin.
Pour melted butter evenly over the top of the dry ingredients.
Pour the milk evenly over the dry ingredients, and add the honey.
Take a spoon and gently mix until dry ingredients until slightly moistened.
Cook on low for three or four hours. Cooking time will vary depending on the size of your slow cooker. The larger it is, the less cook time will be needed. The cake will be slightly “wet” in the center. Kind of like a cake-ish pudding. This is a good thing, you don’t want to overcook it. There are no eggs in this recipe, so wet is good. It’s best when the center is cooked just slightly beyond it’s original liquid state and the sides are starting to firm up. I added Carmel drizzle and cool whip, as toppings. But you can easily add some vanilla ice cream or more honey.
