Ingredients
- 1 box (16.25 ounces) white cake mix
- 1 can (15 ounces) pumpkin puree
- 3 large eggs
- ¼ cup water
- 1 teaspoon ground cinnamon
- 1 package (11 ounces) butterscotch chips
- Confectioners’ sugar
Directions
- Spray slow cooker crock with nonstick cooking spray.
- In a large bowl, using a whisk, blend cake mix, pumpkin puree, eggs, water, ground cinnamon and butterscotch chips. Pour batter into prepared crock.
- Cover slow cooker and cook on LOW for 3 1/2 to 4 hours or until toothpick inserted in center comes out clean.
- Sprinkle with confectioners’ sugar before serving.
Serves: 10-12
