Heirloom Carrot Spoon Cake

Ingredients
1 (18.25-ounce) box spice cake mix
1 (3.4-ounce) box instant butterscotch pudding mix
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

Directions
Spray a 5-quart slow cooker with butter flavored cooking spray.

Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towel over top of slow cooker ( this absorbs the moisture and does not allow the water to drop onto the cake). Cover and cook on LOW for 4 1/2 to 6 hours.

Serve warm.

by Sandra Lee