Tag Archives: walnuts

How I bake in a crock pot


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!



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. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1 1/2 cups sugar
  4. 1 cup canned solid-pack pumpkin (I use my frozen puree – thawed & drained)
  5. 1/2 cup water
  6. 1 1/2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon baking powder
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon ground cloves
  11. 1/2 teaspoon grated nutmeg
  12. 1/8 teaspoon salt
  13. 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.


Moist Banana Bread *


Whether you prefer a big ‘ol slice of banana loaf slathered in butter or a sophisticated piece of coffee cake; I’ll show you how this recipe can please both your moods.

This is a favorite recipe among the dwellers of my home. But because of the small RV oven and the very long cooking time, which is not conducive to cooking with propane;  its hard to do the traditional big loaf. Since I’m a huge fan of cake, this is our solution.


You’ll need

  • 1 cup of sugar
  • 1/2 cup butter
  • 2 eggs, well beaten
  • 7 Tbsp sour cream
  • 1 tsp baking soda
  • 2 cups flour
  • 2 or 3 ripe bananas
  • 1 cup walnuts or chocolate chips, optional
  1. Mix sugar, eggs and sour cream together.
  2. Mix baking soda and flour.  Add to wet ingredients.
  3. Mash banana and add in.
  4. Add Walnuts,  if desired; mix all together.
  5. Put in loaf pan.
  6. Bake at 350 for 70 minutes.

This is the original recipe and it is delicious. If you’d like to try it coffee cake style…

Spread 1/2 the mixture into an 8×11 pan or similar size. Then make a mixture of brown sugar and cinnamon to sprinkle over. Then drop the rest of the batter over top.  You can add walnuts in the mix or sprinkle on top. If you (or your kids)prefer chocolate chips, just mix them into the batter for a nice cake.  

I have 2 daughters and they each made one in the same week using the 2 different ways.  We actually used yogurt for one of the recipes. But the sour cream makes the cake more moist.

So there you have it… Sometimes some simple changes are helpful when you don’t have a full kitchen at your disposal. I’ve also made plenty of cakes and muffins in an electric oven… Also called a turkey roaster. This actually browns the cake, so be careful. You’d be far more likely to burn a cake in there than in your RV oven.

Happy baking everyone! Don’t forget to share your tips in the comments!