Wednesday, October 19, 2011

Crock Pot Pecan-Cinnamon Pudding Cake Recipe - YUM!

Pecan-Cinnamon Pudding Cake, Holly at Nap Time 2011
Lately I've been feeling like the year is shuffling by pretty darn quickly, and I think it has to do with how fast each Wednesday seems to roll around. Wednesdays in our house are currently "Crock Pot Wednesdays" and the beginning of a new week to my pregnancy. Today I'm 26 weeks pregnant with our second child, a baby boy. Our daughter (almost 2) is just starting to get it, and has begun kissing my belly and calling out her baby brother's name. It melts my heart?

What better to go with those sweet sentiments than a sweet Crock Pot dessert for today's recipe? This Pecan-Cinnamon Pudding Cake comes to you from the book Rival Crock-Pot: 3 Books in 1. This dessert is perfect if you have it cooking while a small dinner party is eating their dinner. Your house will smell amazing, and shortly after your guests will have a warm, delicious treat.

Pecan-Cinnamon Pudding Cake

Ingredients:
1-1/3 cups all purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
2/3 cup milk
5 tablespoons melted butter or margerine, divided
1 cup chopped pecans
1-1/2 cups water
3/4 cup packed light brown sugar
whipped cream or vanilla ice cream (optional)

Directions:
1. Coat Crock Pot with butter or nonstick cooking spray (seriously... don't forget this step!!)

2. In a medium bowl combine flour, granulated sugar, baking powder and cinnamon. Add milk and 3 tablespoons melted butter or margerine and mix until just blended (it will be pretty thick!) Stir in pecans and spread mixture into the bottom of your Crock Pot.

3. In a small saucepan combine water, brown sugar and 2 tablespoons melted butter or margerine. Bring to a boil and carefully pour over batter in Crock Pot. Do not stir once added.

4. Cover and cook on HIGH for 1-1/4 hours to 1-1/2 hours, or until toothpick inserted into center of cake comes out clean. Let stand, uncovered, 30 minutes, then invert onto serving plate. Serve warm with whipped cream or vanilla ice cream, if desired. ENJOY!

Notes:
This is actually the first dessert I've ever made in the Crock Pot, and I have to say that I am impressed! Yummy, yummy. I'm a firm believer that if we wanted to, we could get along just fine without a microwave or oven as long as we had our Crock Pot.

Chopped pecans can be more expensive than pecan halves, so if you have a few extra minutes, it's worth buying the halves and putting them in a Zip-loc bag and crushing them yourself with the flat end of a meat tenderizer or a rolling pin.

If anyone has any advice for getting this cake out of the crock and to a serving plate cleanly, please let me know! Because the distance from bottom of crock to serving plate is about 5 inches, the drop seems to happen with a bit of a mess. The outcome is still acceptable (see my picture above) but if you're a perfectionist this will annoy you like crazy.

Tried this recipe? Let me know what you think! I'm currently working on a page for all of my posted Crock Pot recipes. In the meantime, to see what else we've tried please use the search bar at the top of the page and enter "Crock Pot."

If you like this recipe, please Like Holly at Nap Time on Facebook by clicking the link or the "Like" button on the right side of this page.

9 comments:

  1. OMG in heaven this sounds WONDERFUL! Going to copy/paste and save to make! TYSM!
    Angie

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  2. Yummy!! This looks reallllllly tasty. I need to dig out the crock!

    I'm a new follower from the hop!! :)

    Jenn's RAQ

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  3. do you need to cover the crock-pot with paper towels before putting the lid on top? Since it draws moisture & drips into the pot, I wasn't sure?

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  4. You do not need to use paper towels with this recipe. The moisture will help aid the cake. :) Enjoy!

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  5. I just love treats that have cinnamon inside of them! Thank you for sharing the recipe with us!

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  6. This is the very first dessert recipe that I have tried in my slow cooker. It has been cooking on high for almost 3 hrs. & shows no sign of a toothpick ever coming out clean. the consistency is that of thin, runny caramel. There is no cake like substance to it. What happened?

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    1. I'm not sure. On high for three hours should definitely do it. My only guesses are that not enough flour was used or something is wrong with the heating mechanism on your crock pot. Sorry to hear it didn't work!!

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    2. I just wanted to let you know that I let it cook another couple of hours. There was not much change but after I turned it off & left it for a while, there was finally some cake consistency to it. I purchased some vanilla ice cream & served the pudding cake over it. Delicious! I did figure out that I used bread flour instead of all purpose flour. Maybe that made a difference. I also wondered if the size of the crockpot makes any difference in cooking time. Thanks for responding.

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  7. is the brown sugar and water mix supposed to be super watery? because it was and didn't look right but I still added it to the crock pot anyways and it like lift the batter and when under it and I don't believe it was supposed to do that... let me know... wish I saw a picture of what that mixture was supposed to look like so I knew better lol...

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