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Recipe photo of completed Slow Cooker Apple Cranberry Pudding Cake. Slow cooker in background with a serving spooned out, Bowl in foreground with gooey serving with some melty vanilla ice cream alongside.

Slow Cooker Apple Cranberry Pudding Cake

Cozy Warm Dessert - Mix & Cook Right in Your Slow Cooker!
This Slow Cooker Apple Cranberry Pudding cake is kind of magical! There's a cake layer in the bottom that you mix right in your slow cooker. Then you add a fresh diced Granny Smith apple mixture right over the cake layer. Lastly, over the top, you pour an apple cider/juice mixture. Once it's all layered in - DON'T STIR and DON'T PEAK! ( : It magically creates a warm cinnamon and apple flavored pudding cake that is studded with pretty dried cranberry "jewels" on the top ...and... under the apple pudding cake a gooey sauce mixture forms. It's a perfect dessert for the holidays!
Serves 8-12 depending upon serving size.
Tina Verrelli - epicuricloud.com
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Course: Dessert
Cuisine: American
Keyword: apple juice, Christmas Dessert, cranberry bliss, Dessert for a Crowd, Holiday Dessert, Pudding Cake, Slow Cooker Dessert
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Servings: 10

Equipment

  • 1 Oval 6 qt. Slow Cooker I use my KitchenAid Slow Cooker

Ingredients

Cake Layer:

  • non-stick spray
  • 1 yellow cake mix
  • 1 large egg
  • 1/2 cup butter melted, cooled
  • 1 cup milk

Apple Layer:

  • 4 Granny Smith Apples
  • 1 lemon
  • 1 teaspoon cinnamon
  • 1/2 cup dried cranberries

Apple Cider Mixture:

  • 1 1/2 cups apple cider or juice
  • 1/2 cup honey
  • 2 tablespoons butter

Serve with Vanilla Ice Cream or Whipped Cream

Instructions 

Cake:

  • Grease slow-cooker insert with butter or non-stick spray. Set to High Heat.
  • Add cake mix, egg, melted butter and milk. Mix with hand mixer or stir together.

Apples:

  • In a medium/large bowl, juice lemon. Peel, core and dice your apples about 1/2" to 3/4" pieces. Toss with the lemon in the bowl.
  • Add cinnamon and dried cranberries and toss to coat. Pour evenly over the cake mixture in the slow cooker. (DON'T STIR the apples into the cake mix layer. You can just even out the apples.)

Pour Over:

  • In microwave safe container, add the apple cider and butter. Microwave until the butter melts.
  • Add honey to warm cider mixture and stir together to dissolve honey. Pour evenly over the apple mixture in slow cooker. (DON'T STIR all the layers together.)

Bake:

  • Cover with lid and cook for about 2-2.5 hours on high temperature. (DON'T take lid off when cooking as it will release heat.)
  • When finished, cake will appear set across the top. Turn off heat and/or set to Keep Warm for 15-30 minutes - the sauce that forms in the bottom will thicken. My slow cooker has a keep warm setting, that I have used for up to 1.5 hours after cooking to keep warm.
  • Refrigerate leftovers. They reheat nicely in the microwave.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 441kcal (22%) | Carbohydrates: 78g (26%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg (17%) | Sodium: 487mg (21%) | Potassium: 212mg (6%) | Fiber: 3g (13%) | Sugar: 53g (59%) | Vitamin A: 463IU (9%) | Vitamin C: 9mg (11%) | Calcium: 159mg (16%) | Iron: 1mg (6%)
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