Pecan-Cinnamon Pudding Cake the Editors of Publications International, Ltd.
Stand Time 30 minutes
Cook Time 2 hours
Prep Time 20 minutes
Makes 8 servings
|1-1/3||cups all-purpose flour|
|1/2||cup granulated sugar|
|1-1/2||teaspoons baking powder|
|1-1/2||teaspoons ground cinnamon|
|5||tablespoons butter or margarine, melted, divided|
|1||cup chopped pecans|
|3/4||cup packed brown sugar|
|Whipped cream (optional)|
- Stir together flour, granulated sugar, baking powder and cinnamon in medium bowl. Add milk and 3 tablespoons butter; mix just until blended. Stir in pecans. Spread on bottom of slow cooker.
- Combine water, brown sugar and remaining 2 tablespoons butter in small saucepan; bring to a boil. Pour over batter in slow cooker.
- Cover; cook on HIGH 1-1/4 to 1-1/2 hours or until toothpick inserted into center comes out clean. Let stand, uncovered, for 30 minutes. Serve warm with whipped cream, if desired.
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