clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow cooker apple pudding cake.

Slow Cooker Apple Pudding Cake

  • Author: Cindy Gibbs
  • 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


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!


Units Scale


  • 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


  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar


Spray a large slow cooker with non-stick cooking spray.


  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.  Spread the batter evenly in the bottom of the prepared slow cooker.  Sprinkle the chopped apples over the batter.


  1. 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!
  2. 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.
  3. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  4. Refrigerate leftovers and re-warm later in a microwave.


  1. 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

Keywords: apple pudding cake, apple cake, pudding cake, apple pudding dessert, slow cooker apple cake, crockpot apple cake,