Ingredients for Steamed Pumpkin Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- 1/2 teaspoon salt
- Ground Cloves
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 4 large eggs
- Solid Pack Pumpkin
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How to Make Steamed Pumpkin Cake
- Grease a 2.5-quart souffle dish or a similar oven-safe baking pan that fits comfortably inside your slow cooker.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- Set aside the dry ingredients.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups packed light brown sugar, and 4 large eggs using an electric mixer on medium speed until light and fluffy.
- Beat in 1 (15-ounce) can pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently spoon the batter into the prepared souffle dish.
- Pour 1 inch of hot water into the bottom of your slow cooker.
- Create foil handles: Tear off 3 strips of heavy-duty aluminum foil (or use regular foil folded double).
- Arrange the foil strips in a crisscross pattern in the bottom of the slow cooker to create a support for the souffle dish.
- Carefully place the souffle dish on top of the foil supports in the center of the slow cooker.
- Gently pull the foil strips up and over the souffle dish, creating a cradle to easily lift the dish later.
- Cover the slow cooker.
- Cook on high for 3 to 3 1/2 hours, or until a wooden toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
143g
Fat
26g
Carbs
16g
