1boxbox cinnamon crumb cake mix (with cake mix and cinnamon topping; I used Krusteaz brand)
½cupmini chocolate chips
Ideal slow cooker size: 5- to 6-Quart.
Set aside the cinnamon topping packet from the cake mix.
In a large bowl stir together the dry cake mix, water, egg, pumpkin, and vanilla until blended. Stir in the chocolate chips.
In a separate bowl stir together the cinnamon topping and nuts.
Spray the slow cooker with non-stick spray. (I lined it with nonstick foil instead.) Spread half the cake batter into the bottom of the slow cooker. Sprinkle with half the cinnamon mixture. Dollop the remaining cake batter on top and spread it out over the cinnamon mixture. Top with the remaining cinnamon mixture.
Cover the top of the crock pot with 3 to 4 layers of paper towels and then set the lid on top. (This will prevent condensation that develops in the lid from dripping back into your cake.)
Cook on HIGH for 2 to 2-½ hours, or until the cake is set, then remove the lid and paper towels and turn off the slow cooker.
Let the cake sit for 15 minutes before cutting. Enjoy warm.
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan) 7*SmartPoints (Blue plan) 7*SmartPoints (Purple plan) 6*PointsPlus (Old plan)Nutritional Estimates Per Serving: (1/12th) without nuts and chocolate chips): 223 calories, 5.4 g fat, 41.7 g carbs, 1.1 g fiber, 2.7 g protein, *6 Weight Watchers PointsPlus, *5 WW Freestyle SmartPoints.
Easy Crock Pot Pumpkin Crumb Cake Recipe
Amount Per Serving (1 /12th)
Calories 293Calories from Fat 93
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-crock-pot-pumpkin-crumb-cake/