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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Your kitchen will be filled with the comforting smells of cinnamon and brown sugar while this moist and tender cake bakes in the slow-cooker. Ingredients:
vegetable cooking spray |
1 (10.75 ounce) can campbell's® condensed tomato soup (regular or healthy request®) |
1/2 cup water |
2 eggs |
1 (18.25 ounce) package spice cake mix |
1 1/4 cups hot water |
3/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
vanilla ice cream |
Directions:
1. Spray the inside of a 4-quart slow cooker with the cooking spray.
2. Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
3. Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
4. Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
5. Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
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