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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  • Makes: 12 servings
  • Prep: 20 mins
  • Slow Cook: 2 hrs 15 mins to 2 hrs 45 mins (low)

Cinnamon-Pecan Dump Cake

Directions

  1. 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.
  2. 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.

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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.
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