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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 10 |
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My family likes to drizzle caramel sauce, drop on a couple of walnuts and/or add a scoop or two of (your choice) ice cream around the cake too. Ingredients:
butter-flavor cooking spray. (mazola* pure) |
1 box (18.5-ounce) spice cake mix (betty crocker*) |
2 cups shredded carrots |
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix (jello*) |
4 large eggs |
1 can (8-ounces) crushed pineapple (dole*) undrained |
1 cup sour cream |
1 cup water |
3/4 cup canola oil (wesson*) |
heavy cream or whipped cream (optional) |
Directions:
1. Coat a 5 quart slow cooker with cooking spray
2. In a large mixing bowl, combine cake mix, carrots, pudding mix, eggs, undrained pineapple, sour cream, water and Canola oil. Beat with a hand-held electric mixer on medium speed for 2 minutes. Transfer batter to the slow cooker.
3. Cover and cook on LOW heat setting for 4 1/2 to 6 hours.
4. Serve warm! Spoon out servings onto individual serving plates or bowls and top with cream (optional).
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