Spice Pudding Cake - Best Crockpot Recipe

12 servings
Vegetable cooking spray
1 package (18.25 ounces) spice cake mix
1 package (1 ounce) instant butterscotch pudding
1 cup each: reduced-fat sour cream, water
3/4cup canola oil
1 egg
1 can (8 ounces) crushed pineapple, undrained

Per Serving:
Calories: 353% calories from fat: 49 Protein (gm): 2.9 Carbohydrate (gm): 41.6 Fat (gm): 19.2 Saturated fat (gm): 3.6 Cholesterol (mg): 24.3 Sodium (mg): 337

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Spray bottom and side of crockpot with vegetable spray. Combine remaining ingredients in
bowl; beat at medium speed until combined, about 2 minutes.
2. Pour into crockpot; cover and cook on low 5 to 6 hours. The cake
will rise almost to the top of the crockpot; it will bubble slowly and is done when bubbling stops and the cake begins to pull away from the side of the crockpot. Spoon warm cake onto plates.