Bottled caramel cauce, whipped topping and pecans (optional)
Coat slow cooker bowl with nonstick foil in bottm of slow cooker bowl, with ends hanging over handles.
Whisk together flour, pumpkin pie spice, baking soda,baking powder and salt; set aside.
Beat together butter and brown sugar on high speed for 1 min. beat in eggs. Scrape down sides of bowland, on low speed, beat in buttermilk(mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on High for 2 1/4 to 2 1/4 hrs. or until toothpick inserted in center copmes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.
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