Pecan-Cinnamon Pudding Cake
1 1/3 c AP flour
½ c sugar
1 ½ t baking powder
1 ½ t ground cinnamon
2/3 c milk
5 T butter, melted, divided
1 c chopped pecans
1 ½ c water
¾ c packed brown sugar
Optional – whipped cream (Sooo much better with whipped cream or old fashioned vanilla ice cream!!)
1. Stir together the flour, sugar, baking powder & cinnamon in the slow cooker. Add milk and 3 T butter, melted. Mix just until blended. Stir in pecans.
2. Combine water, brown sugar & remaining butter in a small saucepan; bring to a boil. Pour over the batter in the slow cooker.
3. Cover; cook on High 1 ¼ - 1 ½ hrs or until toothpick inserted in center comes out clean. Let stand, uncovered 30 min. Serve warm with whipped cream!!! (It’s yummy!!!)
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