Slow Cooker Apple Pudding Cake Food

SLOW-COOKER APPLE PUDDING CAKE

Steps:

• 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 orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• 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.
• 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.
• 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.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• Spray the crock of a 4 or 5-quart slow cooker with non-stick cooking spray. Set aside.
• Peel, core and chop the apples, keeping them in a bowl of lemon water once chopped to prevent oxidation.
• In a mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• Cut the butter into small pieces, then sprinkle over the flour mixture. Use a pastry cutter or two forks and mix the butter into the flour, forming coarse crumbs. (You can also use your hands but try to avoid over working the crumb mixture, as the heat from your hands will soften the butter, resulting in a cake that is dense.)
• Stir the milk and vanilla extract into the flour mixture, mixing until just moistened. (Again, be sure not to over mix.)
• Drain the chopped apples well, blotting with a paper towel if necessary to remove any excess water. Add about one-third of the apples to the batter and stir just enough to disperse throughout the batter.
• Pour the cake batter into the prepared slow cooker crock. Top with the remaining drained apple, spreading evenly over the top.
• To make the sauce/pudding mixture, melt the butter in a medium sauce pan. Add apple cider, lemon juice, honey, granulated sugar and cinnamon to the pan and stir to combine, continuing to heat until the sugar and honey are dissolved.
• Pour the sauce mixture over the apples and cake batter. Do not stir, and don't worry if the apples are floating in the liquid.
• Cover and cook on high for 2 ½ to 3 hours, or until apples are tender and the cake has started to puff up under the apples. Below, you'll see a liquidy sauce - that will thicken as it is served spooned over the top of the cake.
• Serve right out of the crockpot, still warm, with vanilla ice cream or whipped cream on top.

CAROLYN'S APPLE PUDDING CAKE

Steps:

• Preheat oven to 350*.
• Slice apples, with or without the peel, to fill a casserole dish.
• Sprinkle with brown sugar, cinnamon and water.
• In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
• In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
• Add to the flour mixture and beat until smooth, then pour over the apples.
• If desired, sprinkle with sugar cinnamon.
• Bake for 1 hour or until golden.
• Serve warm with a dollop of whipped cream.

SLOW-COOKER CHOCOLATE PUDDING CAKE

Steps:

• Beat pudding mix and milk in 3-1/2- or 4-1/2-qt. slow cooker sprayed with cooking spray with whisk 2 minute.
• Prepare cake batter as directed on package; slowly pour over pudding in slow cooker. (Do not stir.) Cover.
• Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours) or until toothpick inserted in cake comes out clean. Top with chopped chocolate. Turn off heat. Let slow cooker stand, covered, 20 to 30 minute or until pudding is thickened. Serve topped with COOL WHIP.

SLOW-COOKER APPLE CAKE

Steps:

• Spray 4-qt. round slow cooker with cooking spray. Place 2 (30-inch) strips of parchment in "x" pattern in slow cooker, extending ends of strips over side of slow cooker. Cover bottom of slow cooker with additional sheet of parchment.
• Combine first 6 ingredients in large bowl. Whisk egg and butter in medium bowl until blended; stir in applesauce. Add egg mixture to flour mixture; mix well. Stir in apples. (Batter will be thick.) Pour into prepared slow cooker; cover with lid.
• Cook on HIGH 1-3/4 to 2 hours or until toothpick inserted in center comes out clean. Turn slow cooker off. Let cake stand in (covered) slow cooker 5 min. Use parchment handles to transfer cake from slow cooker to wire rack; cool completely.
• Mix cream cheese spread, powdered sugar and water until blended; drizzle over cake.

SLOW COOKER APPLE PUDDING CAKE RECIPE - (4.7/5)

Steps:

• 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. Read more at http://www.thekitchenismyplayground.com/2014/09/slow-cooker-apple-pudding-cake.html#CddzF9DDAlcJqMsi.99

SLOW COOKER APPLE DUMP CAKE

Steps:

• Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
• Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.

SLOW COOKER APPLE CINNAMON BREAD PUDDING

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.