Slow Cooker Cinnamon Roll Pudding/ Cake

This dessert is kind of like a bread pudding.

Slow Cooker Cinnamon Roll Cake/ Pudding
12.4 ounce can refrigerated cinnamon roll dough
1/2 cup whipping cream
4 eggs
2 tsp. vanilla
3 T maple syrup
1 tsp cinnamon
1/2 tsp. nutmeg
Icing

Directions:
Remove the cinnamon dough from the can.  Cut each piece into quarters.
In a large bowl, combine the cream, eggs, vanilla, maple syrup, cinnamon and nutmeg.  Whisk until smooth.
Place 3/4 of the quartered pieces of dough into the bottom of 4-quart slow cooker.  Pour the cream mixture over the top.  Put the remaining pieces of dough on top.

Cover and cook on high for an hour.  Check if it is done.  Depending on your slow cooker, it may take up to another hour.  You can also do it on low for a longer time.    Put the icing over the top.

7-Up Cake

I bought a treat at Walmart called 7-up cake.  They were mini bundt cakes and were really delicious- almost doughnut-like.  So I went on an Internet search for a recipe.  Turns out 7-up cakes have been around for a long time.  There are many "Grandma's recipes" posted.  I chose one and tried it out.

7-up Cake
1 cup butter, softened
1/2 cup butter-flavored shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla
1 teaspoon lemon extract
Zest of 1 lemon
Zest of 1 limes
3 cups flour
1/2 teaspoon salt
1/4 cup heavy whipping cream
1 cup 7-up


Glaze
About 1 cup powdered sugar thinned with about 2 T. 7-up

Preheat oven to 325.  Generously grease (or spray) and flour a bundt pan. (The biggest problem people had as reflected in the comments is that the cake wouldn't come out.  As you can see, mine split a bit)
Cream together the butter, shortening, and sugar.  Beat until well blended and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla, lemon, and zest.  Add the flour and salt and beat until fluffy.  Spoon into prepared pan and bake for 1 hour, 10 minutes.  A knife inserted into the center should come out clean.  Let cake sit in the pan until it is just warm.  Remove from pan.  While warm, pour on the glaze.  Let cool completely before serving.

I served it with sliced strawberries and whipped cream.  But it was great just plain, too.