Summary:

You can never have too many dessert recipes, so give Pumpkin Raisin Cake a try. For $1.47 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 573 calories, 10g of protein, and 20g of fat. This recipe serves 8. It is brought to you by Foodista. 1 person were glad they tried this recipe. If you have pumpkin puree, butter, raisins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Try Pumpkin Raisin Cake, Pumpkin Spice Cake with Rum Raisin Icing, and Raisin Pumpkin Bars for similar recipes.

Dietary Info:

Ingredients:

• 29 oz pumpkin puree - N/A
• 4 eggs - N/A
• 0.5 C brown sugar - N/A
• 0.25 C sugar - N/A
• 12 oz evaporated milk - N/A
• 4 Tsp pumpkin pie spice - N/A
• 2 Tsp cinnamon - N/A
• 0.5 Tsp salt - N/A
• 0.5 C raisins - N/A
• 18.25 oz carrot cake mix - N/A
• 1 Stick butter - N/A

Instructions:

1. Spray the slow cooker liner with cooking spray. In a large bowl combine the eggs, sugars, milk and spices and stir well.
2. Mix in the pumpkin and raisins then stir to combine, pour the pumpkin mixture into the slow cooker sleeve.
3. Sprinkle the dry cake mix evenly over the pumpkin mixture then drizzle the entire thing with melted butter. Cover with the lid and cook on high for 3-3.5 hours or on low for 5-
4. When ready to serve simply scoop out of the crock pot and dollop with whip topping or vanilla ice cream. When I served it to my husband I did make some fresh whipped cream but didn't think to make it and use in the picture.