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Slow Cooker Apple Pudding Cake


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Rate this recipe 4.7/5 (15 Votes)


  • For the cake batter:
  • 2 c. all-purpose flour
  • 2/3 c. granulated sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/2 c. cold butter, cut in small cubes
  • 1 c. milk
  • 2 medium-sized Granny Smith apples {or other tart apples}, peeled and chopped
  • For the pudding mixture:
  • 1 1/2 c. apple cider or apple juice
  • 1 T. fresh lemon juice
  • 1/3 c. honey
  • 1/4 c. granulated sugar
  • 2 T. butter, melted
  • 1 tsp. ground cinnamon
  • whipped cream {optional}


Servings 1
Adapted from


Step 1

CAKE BATTER: In a mixing bowl, combine flour 2/3 cup sugar, baking powder, salt, and 1/8 teaspoon cinnamon. Cut butter in with a pastry blender, two knives, or your fingers until mixture resembles coarse crumbs. Stir in milk until just moistened. Spray a 4-quart or 5-quart slow cooker with nonstick cooking spray. Spread batter into the bottom of the slow cooker; sprinkle chopped apples evenly over batter.
PUDDING MIXTURE: In a small bowl, combine apple cider, honey, melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon. Pour over apples and cake batter. Do not stir.
Cover and cook on high setting for 2 1/2 to 3 hours, or until apples are tender.
Serve warm with a dollop of whipped cream.
Note ~ I warm leftovers up in the microwave ... it works just fine.



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