Cinnamon-Pecan Dump Cake
No excuses - even your busiest days are worthy of a slow cooker cake. Make the home team happy with this sweet and easy treat.
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Cinnamon-Pecan Dump Cake
Directions
- Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a large bowl whisk together the next five ingredients (through vanilla) until combined. Stir in the next five ingredients (through salt) until smooth. Stir in pecans.
- Spoon batter into the prepared cooker. Cover and cook on low for 2 1/4 to 2 3/4 hours or until internal temperature of cake is between 190 degrees F and 200 degrees F and center appears nearly set, rotating crockery liner once during cooking. Remove crockery liner from cooker. Cool on a wire rack 10 minutes. Loosen sides of cake and remove from cooker. Cool completely. Drizzle with dulce de leche to serve.
From the Test Kitchen
*Tip
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly golden, watching carefully and stirring once or twice; cool.
Nutrition Facts (Cinnamon-Pecan Dump Cake)
- Per serving:
- 235 kcal ,
- 11 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 37 mg chol. ,
- 257 mg sodium ,
- 30 g carb. ,
- 1 g fiber ,
- 15 g sugar ,
- 4 g pro.