WOW {Warm Oven Wednesday} Sandra Lee's Recipe for Heirloom Carrot Spoon Cake

Ingredients

• 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
• 1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
• 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. Cover and cook on LOW for 4 1/2 to 6 hours.

Serve warm.