I’ve been curious about using a crock pot to bake desserts for quite awhile now. BUT….
I never quite knew how to make it work. Do I bake directly in the crock or do I need a special insert? Also the sizes of crock pots are confusing; so I just started going through the cupboard to make a match…and then hoped the batter didn’t over flow!
I found some really good looking recipes in a crock pot book I have and I knew I had to figure this out; because
- a) they sound easy and delicious
- b) I have other multi tasking things I could be doing while it bakes
- c) we try to conserve propane as much as possible (an RV oven sucks a lot)
We now live in a place where it costs a LOT more to buy propane than at our old place, so we try to cook with our power appliances as much as possible. I have a turkey roaster that I can bake 3 loaves of bread in. I also do cookies and muffins in it but it is large and cumbersome. So the smaller crock pot and relaxed nature of slow cooking has been enjoyable for me. I’m addicted. These recipes keep turning out amazing. They are moist and tasty and never disappoint.
So… here is my solution. I put my old corning ware dish into the slow cooker. It sort of floats there and then I just use the crock pot lid. So far the 3 recipes that I made fit in the dish perfectly. I have ended up increasing the cook time just to be sure of a thorough bake.
I made sure to check the middle for doneness. The edges got dark but this pumpkin cake was very moist! And as a side note… I used a fair amount of walnuts and they tasted better than usual! We are not huge walnut fans but even Mr. Evolving noticed the better flavor. I’m not sure if it was the increased time in the batter causing a bit of a soak? If you try it, be sure to comment with your findings.
So play around with your dishes and see what fits. Hopefully it works for everyone! I feel like I may have just gotten lucky? Hopefully you have the same luck.
I’m sharing the pumpkin recipe today but need to make the others and get some pictures. Okay here’s a teaser . .. Orange chocolate pudding cake ☺ and a cobbler! oh so good! Stay tuned!
OLD FASHIONED PUMPKIN CAKE
Be sure that the 2 1/2-quart souffle dish you plan to use will fit into your 5-quart slow cooker before proceeding.
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups sugar
- 1 cup canned solid-pack pumpkin (I use my frozen puree – thawed & drained)
- 1/2 cup water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup pecans *as mentioned above, I used walnuts
In a large bowl, mix together the oil, eggs, sugar, pumpkin and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2 quart round souffle dish. Carefully place the souffle dish in a 5 quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker.
Cut into wedges and serve warm or at room temperature. To dress up this moist cake, reminiscent of a steamed Pudding, top slices with whipped cream flavored with a little orange zest or Grand Marnier. Or sprinkle the top of the cake with powdered sugar before slicing.