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