English Pudding Cake

Directions

1. 1
   Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray.
2. 2
   Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
3. 3
   In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
4. 4
   In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
5. 5
   Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine.
6. 6
   Put the batter into the prepared bowl, and smooth top with spatula.
7. 7
   Cover with aluminum foil and secure with a large elastic band so water does not seep inside.
8. 8
   Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl.
9. 9
   Cook on high for 4 hours or until cake is set in the center.
10. 10
    Remove the cake from the slow cooker.
11. 11
    When cool enough to handle invert onto a plate to unmold.
12. 12
    Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
13. 13
    Serve the cake warm with a dollop of spiced whipped topping.
14. 14
    Servings: 12