Ingredients

The following ingredients have 8 Servings
  • 20 oz cinnamon swirl crumb cake mix
  • 1 cup sour cream
  • 4 serving instant French vanilla pudding mix
  • 1 cup water
  • 3/4 cup oil
  • 1/4 cup brown sugar
  • 1.5 teaspoons cinnamon
  • 1 tablespoon flour

Instruction

  • Mix together your cake mix (without the swirl packet), sour cream, pudding mix, water and oil until well blended.
  • Spoon batter (it will be thick) into a slightly greased 6-quart crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker)
  • Sprinkle reserved swirl packet on top of your batter
  • Using a spatula, swirl in the packet
  • Put 2-4 paper towels under the lid of your crock pot, cover and cook on high for 1 1/2-2 hours
  • About 30 minutes before your cake is done, mix together your brown sugar, cinnamon and flour and sprinkle on top
  • Cook the remaining 30 minutes uncovered