Zutaten für Crockpot Dulce De Leche Sweet Potato Pudding Cake
- Unsalted Butter
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 cup packed light brown sugar
- Sweet Potatoes
- 2 large eggs
- Vanilla Extract
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chopped pecans
- 1/2 cup dulce de leche
- Flaked Coconut
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Zubereitung von Crockpot Dulce De Leche Sweet Potato Pudding Cake
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat.
- Cook, whisking constantly, until butter foams and turns light golden brown (about 5-7 minutes).
- Pour browned butter into a large mixing bowl.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Add 1 cup packed light brown sugar and 1 (15 ounce) can pumpkin puree to the large bowl with the browned butter.
- Beat with an electric mixer on medium speed until creamy, about 1 minute.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until combined, about 1 minute.
- Reduce mixer speed to low and gradually add the dry ingredients and 1 (13.5 ounce) can full-fat coconut milk, alternating between the two, until just combined.
- Stir in 1 cup chopped pecans.
- Grease a 6-quart slow cooker with cooking spray.
- Pour batter into the slow cooker.
- Cover and cook on low for 45 minutes.
- Pour 1/2 cup dulce de leche over the top, sprinkle with 1/4 cup shredded coconut, cover, and cook for an additional 1 hour.
- Turn slow cooker off and let cool for at least 45 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
238g
Fat
87g
Carbs
35g
