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• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/2 cup (1 stick) butter, melted
• 2 cups packed light brown sugar
• 3 eggs, beaten
• 1 can (15 ounces) solid-pack pumpkin
• Sweetened whipped cream (optional)

Grease 2 1/2-quart souffle dish or baking pan that fits into five- to seven-quart slow cooker.

Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.

Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture. Spoon batter into prepared souffle dish.

Fill slow cooker with one-inch hot water. Make foil handles, using technique described below, to allow for easy removal of souffle dish. Place souffle dish in slow cooker. Cover; cook on high for three to three and a half hours or until wooden toothpick inserted into center of cake comes out clean.

Use foil handles to lift dish from slow cooker. Cool on wire rack 15 minutes. Invert cake onto serving platter. Cut into wedges and serve with dollop of whipped cream, if desired.

Foil handles: Tear off three (1/2-inch) strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place souffle dish on center of strips. Pull foil strips up and over dish.

Serving suggestion: Enhance this old-fashioned dense cake with a topping of sauteed apples or pear slices or perhaps a scoop of pumpkin ice cream.

~ Recipe courtesy of Crock-Pot