Ingredients
5 cups sliced peeled tart apples (about 4 medium)1 cup fresh or frozen cranberries1 cup packed dark brown sugar, divided 2 teaspoons ground cinnamon, divided 1 teaspoon vanilla extract1/2 cup butter, softened3 large eggs, room temperature1 can (15 ounces) pumpkin2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon saltChopped pecans, optional Vanilla ice cream or whipped cream
Preparation
In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.
