Prep Time: 2 and 1/2 -3 Hours
Yields: 12 Servings
Over 80% of pumpkins harvested in America are available in the month of October, so it is no surprise that many pumpkin festivals, especially the National Pumpkin Festival, is celebrated in October. This cake is perfect with coffee on a crisp fall morning or as an afternoon snack with hot cider.
1 (21-ounce) can apple pie filling
1 cup canned pumpkin (not pie filling)
2 cups flour
1 cup brown sugar
1/2 cup sugar
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup vegetable oil
2 tsps baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
Grease and flour the crock of a 3-5 quart slow cooker well. Spoon apple pie filling into slow cooker and spread evenly over bottom then set aside. In an electric mixer fitted with a whip, combine all remaining ingredients and beat on low speed until combined. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour the batter over pie filling in slow cooker. Cover and cook on high for 2-2 and 1/2 hours or until a toothpick inserted in center comes out clean. Remove crock from slow cooker and set aside to cool 20-30 minutes. Carefully flip cake onto a cardboard round or cake-serving platter. Slice and serve warm with whipped cream or vanilla ice cream.