1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1 cup canned solid-pack pumpkin
1/2 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
3/4 cup chopped pecans
In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2-quart round soufflé dish. Carefully place the soufflé dish in a 5-quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours, or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time. )
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker. Cut into wedges and serve warm or at room temperature.