Categories: dessert, nondairy

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, melted
• 2 cups packed light brown sugar
• 3 eggs, beaten
• 1 can (15 ounces) pumpkin puree
• Sweetened whipped cream (optional)

Directions

1. Grease a 2 1/2 quart souffle dish or baking pan that fits into the Crock-pot slow cooker stoneware.

2. Slow cooker baking pans can be purchased by visiting www.crockpot.com

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

4. Beat the butter, brown sugar, and eggs in large bowl with electric mixer on medium speed until creamy.

5. Beat in the pumpkin.

6. Stir in the flour mixture.

7. Spoon the batter into prepared souffle dish.

8. Fill the stoneware with 1 inch hot water.

9. Make foil handles by tearing off three 18 by 2 inch strips of heavy foil or use regular foil folded to double thickness.

10. Crisscross foil strips in spoke design and place souffle dish on center of strips.

11. Pull foil strips up and over dish.

12. Place the souffle dish into stoneware.

13. Cover and cook on HIGH for 3 to 3 1/2 hours or until wooden toothpick inserted into center comes out clean.

14. Use foil handles to lift dish from stoneware.

15. Cool 15 minutes.

16. Invert cake onto serving platter.

17. Cut into wedges and serve with dollop of whipped cream if desired.

18. Serving suggestion: Top with cooked apple or pear slices, or a scoop of ice cream.

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