INGREDIENTS

  • 1 (18 1/4ounce)box spice cake mix
  • 1 (3 1/2ounce)box instant butterscotch pudding mix
  • 1 cup water
  • 2 cups shredded carrots
  • 3/4 cup canola oil
  • 4 eggs
  • 1 (8ounce)can crushed pineapple
  • 1 cup sour cream

DIRECTIONS

  1. Spray a 5-quart slow cooker with butter flavored cooking spray.Combine all ingredients in large mixing bowl.Beat with electric mixer on medium speed for 2 minutes.Transfer to slow cooker.Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
  2. The paper towl absorbs the moisture and does not allow the water to drop onto the cake.