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Slow Cooker Apple Pudding Cake

 Slow Cooker Apple Pudding Cake
A comforting dessert like this is a superb treat on a chilly night. Since the pudding is made in a slow cooker, it does not require any attention from you, so it's great when entertaining. It separates into three layers—apples, cake and sauce; and I like to serve it in a bowl. —Ellen Schroeder, Reedsburg, Wisconsin
10 ServingsPrep: 15 min. Cook: 2 hours


  • 2 cups all-purpose flour
  • 2/3 cup plus 1/4 cup sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 1 cup 2% milk
  • 2 medium tart apples, peeled and chopped
  • 1-1/2 cups orange juice
  • 1/2 cup honey
  • 2 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1-1/3 cups sour cream
  • 1/4 cup confectioners' sugar


  • In a small bowl, combine the flour, 2/3 cup sugar, baking powder and
  • salt. Cut in butter until mixture resembles coarse crumbs. Stir in
  • milk just until moistened. Spread into the bottom of a greased 4- or
  • 5-qt. slow cooker; sprinkle apples over batter.
  • In a small bowl, combine the orange juice, honey, melted butter,
  • cinnamon and remaining sugar; pour over apples. Cover and cook on
  • high for 2-3 hours or until apples are tender.
  • In a small bowl, combine sour cream and confectioners' sugar. Serve
  • with warm pudding cake. Yield: 10 servings.

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Slow Cooker Apple Pudding Cake (continued)

Nutritional Facts: 1 cup with 2 tablespoons sour cream mixture equals 431 calories, 17 g fat (11 g saturated fat), 53 mg cholesterol, 461 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.