Slow Cooker Apple Streusel Pudding Cake

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Be sure to scoop all the way to the bottom to get some apples in each serving - then add a scoop of ice cream for a real treat!
10 servings
2 cans (21 ounces each) apple pie filling
As needed, cooking spray
1 box (15.25 ounces) yellow OR butter cake mix pluse 1/3 cup flour
1 box (3.4 ounces) instant vanilla pudding mix
4 eggs
2 cups (16 ounces) sour cream
1 cup cold water
3/4 cup Mazola® Corn, Canola OR Vegetable Oil
Streusel Topping
1/2 cup old fashioned oats
1/3 cup brown sugar
1/4 cup chopped walnuts
1/4 cup cold butter, cubed
1 tablespoon ground cinnamon
Spray interior of a 5 to 6-quart slow cooker with cooking spray.  Pour apple pie filling into bottom of slow cooker.

Combine cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl.  Beat for about 3 minutes on medium speed with an electric mixer, scraping sides as needed, until well blended. Spoon cake batter over apples in slow cooker.   

Combine all streusel mixture ingredients in a small bowl using a fork or pastry blender.  Sprinkle over cake batter.  Cover slow cooker with a double layer of paper towels and place lid of slow cooker over towels.  Cook on LOW setting for 4 to 6 hours.  Streusel will sink during cooking.  Cake is done when center is slightly firm and crumbs form.
Serve warm with whipped cream, whipped topping or ice cream, if desired. 
Total Time
Slow Cooker Time 4 to 6 hours on LOW
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