1 (16 oz) pound cake mix
1/4 cup light brown sugar, firmly packed
1 package vanilla instant pudding
2 teaspoons almond extract
1 tablespoon all-purpose flour
1/4 cup slivered almonds
1 teaspoon ground cinnamon
1 teaspoon melted butter
Mix cake according to directions adding dry pudding mix and almond extract. Pour batter into well greased and floured 9x5" loaf pan. Combine sugar, flour, almonds, cinnamon, and butter - sprinkle over cake batter. Place loaf pan on trivet or foil ring in crock pot - cover with several layers of paper towels. Cover slow cooker loosely and bake on high for 4 to 5 hours. Cool on rack for 15 minutes.
Source: SCKRecipes
1/4 cup light brown sugar, firmly packed
1 package vanilla instant pudding
2 teaspoons almond extract
1 tablespoon all-purpose flour
1/4 cup slivered almonds
1 teaspoon ground cinnamon
1 teaspoon melted butter
Mix cake according to directions adding dry pudding mix and almond extract. Pour batter into well greased and floured 9x5" loaf pan. Combine sugar, flour, almonds, cinnamon, and butter - sprinkle over cake batter. Place loaf pan on trivet or foil ring in crock pot - cover with several layers of paper towels. Cover slow cooker loosely and bake on high for 4 to 5 hours. Cool on rack for 15 minutes.
Source: SCKRecipes