This Slow Cooker Apple Pudding Cake starts with a soft cake layer that gets topped with tender cinnamony apples and finished with a sweet cinnamony puddling-like topping. It’s so easy and delicious and is even better when served with a dollop of whipped cream on top!
What could be easier than adding a few simple ingredients to a slow cooker/crockpot and serving up a delicious dessert a few hours later? Nothing!! This Slow Cooker Apple Pudding Cake is a perfect dessert to serve when you’re having guests and don’t want to spend hours fixing a dessert. Let the slow cooker do the work for you!
Here’s how I made this yummy dessert…
I started by peeling and dicing 2 large Granny Smith apples, about 3 cups.
I cut butter into a mixture of flour, sugar, baking powder, salt, and cinnamon. Then I added milk to the mixture.
In a medium bowl, I mixed together apple juice, melted butter, sugar, and cinnamon.
Then all I did was spread the batter into the bottom of a greased crockpot. I spread the apples over the batter, followed by the pudding batter. I DID NOT stir it. I placed the lid on and cooked on high for 2 1/2 hours.
When I was ready to serve it, I whipped up a cup of heavy whipping cream with a little sugar and placed a dollop on top of each serving. So easy! So delicious!!
Impress your guests with this easy and delicious dessert. They’ll think you spent hours making it until they see your crockpot. Then they will ask for the recipe.Print
This delicious dessert is made by combining a few simple ingredients in a crockpot and allowing it to cook for 2 1/2 hours. The result is the most delicious soft cake combined with tender cinnonmy apples and a pudding like cinnamon mixture. It’s great served with a dollop of whipped cream!
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 stick cold unsalted butter, cut into small pieces
- 1 cup milk
- 1/2 teaspoon pure vanilla extract
- 2 large Granny Smith apples, about 3 cups, (or any cooking apple), peeled and chopped.
- 1 1/2 cups apple cider or juice
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
WHIIPPED CREAM TOPPING (OPTIONAL)
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Spray a large slow cooker with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Using a pastry blender or two forks, cut the butter in, until the mixture resembles small peas. Add the milk and vanilla and stir just until moistened. Spread the batter evenly in the bottom of the prepared slow cooker. Sprinkle the chopped apples over the batter.
- To a small bowl, add the apple cider or juice, sugar, cinnamon, melted butter and vanilla. Mix just until combined and pour the batter evenly over the apples and cake batter. DO NOT STIR!
- Cover with the crockpot lid and cook on high for 2 1/2 hours. Check apples with a knife or fork to see if they’re tender enough. Cook for an additional 1/2 hour if necessary. Mine were very tender after 2 1/2 hours.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Refrigerate leftovers and re-warm later in a microwave.
WHIPPED CREAM TOPPING (OPTIONAL)
- Add whipping cream to a mixing bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Whisk on medium speed until whipping cream starts to slightly thicken. Add the powdered sugar and whisk on high for a few seconds until the whipping cream forms soft peaks. Serve immediately or refrigerate.
Recipe adapted from Taste of Home
- Category: cakes, desserts,
- Method: Cook
Keywords: apple pudding cake, apple cake, pudding cake, apple pudding dessert, slow cooker apple cake, crockpot apple cake,