Slow Cooker Apple Pudding Cake
This Slow Cooker Apple Pudding Cake starts with a soft cake layer that gets topped with tender cinnamony apples and is 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!
Cake Batter Ingredients
All-Purpose Flour – Use all-purpose flour. If you only have self-rising flour, omit the baking powder and salt.
Granulated Sugar – You can use part brown sugar if you prefer, for a more caramelized flavor.
Cinnamon – We don’t use much here, but just enough to give a warm touch. Cinnamon and apples go great together.
Vanilla Extract – Try to use pure vanilla in this recipe. It’s more flavorful than imitation.
Baking Powder – This helps the cake batter to rise and be nice and fluffy.
Salt – A little salt always enhances the other flavors.
Butter – Butter adds a rich buttery flavor. You can use salted or unsalted here.
Apples – Use a good baking apple. My favorite is Granny Smith.
Pudding Ingredients
Apple Juice – The apple juice lends the perfect amount of flavor. You can use apple cider if you prefer.
Vanilla Extract – Adds flavor to all desserts.
Granulated Sugar – Adds the perfect amount of sweetness.
Cinnamon – Cinnamon is such a perfect complement to apples. Please don’t omit it.
Melted Butter – We use just enough for some buttery richness.
How to Make
Prep Apples
Before making the batter, peel and chop about 3 cups of your favorite baking apple. I used Granny Smith here. Set aside while you mix the pudding and batter.
Mix the pudding
In a medium bowl, mix together the apple juice, melted butter, sugar, and cinnamon. Set aside.
Make the batter
STEP 1: 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.
STEP 2: Spread the batter evenly in the bottom of the prepared slow cooker. Sprinkle the chopped apples over the batter. Pour the pudding mixture evenly over the apples and batter, Do not stir!
STEP 3: 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.
Cindy’s tips
- Pick a good baking/cooking apple for this recipe. An apple that doesn’t get mushy once cooked. Some good varieties are Granny Smith, Jonagold, Honecrisp and Braeburn.
- Use apple juice or apple cider. Both lend great flavor to this recipe.
- Don’t skimp on the cinnamon. It’s a great complement to the apples.
When you’re ready to serve it, whip up a cup of heavy whipping cream with a little sugar and place a dollop on top of each serving. So easy! So delicious!! It would also be delicious with a scoop of vanilla ice cream.
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.
More yummy apple recipes…
If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest and Instagram.
Recipe published: October 13, 2019 – Updated: August 28, 2026
Print
Slow Cooker Apple Pudding Cake
- Prep Time: 30 minutes
- Cook Time: 2 1/2 hours
- Total Time: 3 hours
- Yield: 6 to 7 servings 1x
- Category: Cakes, Desserts
- Method: Cook
- Cuisine: American
Description
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!
Ingredients
CAKE BATTER
- 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.
PUDDING MIXTURE
- 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
Get Recipe Ingredients
Instructions
Spray a large slow cooker with non-stick cooking spray.
CAKE BATTER
- 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.
PUDDING MIXTURE
- 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 for up to two days.
Notes
- Recipe adapted from Taste of Home