This Crock Pot Apple Coffee Cake is the perfect treat for breakfast, brunch or as a dessert! The apple cinnamon flavor will have everyone asking for more!
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Aunt Lou here.
We were hosting our small group at our house this week, so I thought I’d try out this yummy Crock Pot Apple Coffee Cake from Gooseberry Patch’s Busy-Day Slow Cooker and then have the leftovers for breakfast the next morning! Perfect!
Crock Pot Apple Coffee Cake Notes:
- I used Cassie (my 9 x13 casserole slow cooker made by Crock Pot) for this recipe and it was perfect. If you don’t have your very own Cassie yet, the cookbook suggests a 4-quart slow cooker.
- There is an optional ingredient in this recipe that I did not use (1/4 cup chopped pecans). You see, I thought I had pecans when I bought all the other ingredients for this recipe only to come home and find that I actually did not. So if you like a little crunch, go for it!
- I altered this recipe a bit. You see, I like my topping on my coffee cakes, so I added a topping to this that you can use or not use. Make this recipe fit your tastes and preferences!
- While this Crock Pot Apple Coffee Cake is not a turn it on and walk away recipe, it is SO worth it! Since this is a cake, you will want to use paper towels under your lid to catch condensation, but there is a bunch of condensation, so watch your paper towels, change them periodically, if needed, and wipe the moisture off your lid while you’re at it.
Crock Pot Apple Coffee Cake
This Crock Pot Apple Coffee Cake is perfect for breakfast, bunch or dessert!
Print Pin RatePrep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 -10 servings
Ingredients
- 1/2 cup butter softened and divided
- 21 oz can apple pie filling
- 1 cup and 3 tablespoons light brown sugar packed and divided
- 2 tablespoons cinnamon divided
- 18.5 oz yellow cake mix
- 2 eggs beaten
- 1/2 cup sour cream
- 1/2 cup evaporated milk
- cup Optional: 1/4 chopped pecans
- Topping: whipped cream
Instructions
- Take one tablespoon of your softened butter and spread all around the bottom and sides of your crock pot
- In a bowl, mix together your apple pie filling, 3 tablespoons of brown sugar and 1 teaspoon of cinnamon
- Take 1/2 of your apple mixture and spread across the bottom of your crock pot
- In a different bowl, mix together your dry cake mix, eggs, sour cream, evaporated milk, 4 tablespoons of butter and the rest of your cinnamon very well
- Take 1/2 of your batter and gently spread over your apple mixture
- Repeat your layers
- Cut together your remaining butter and brown sugar and sprinkle on top
- If you want pecans, sprinkle those on top of everything
- Place 2-4 paper towels under your lid, cover and cook on high for 4-6 hours until cake is done in the middle
- Periodically check your paper towels to make sure they are not dipping down into the cake and remove moisture from your lid.
- Serve warm with whipped cream
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Jacques Waas says
August 26, 2016 at 10:06 pmCrockpot cakes are awesome! I make an apple one from Canadian living magazine that I love. I think I will try this one this week. Thanks for sharing it looks fantastic!
Dawn says
August 4, 2016 at 12:45 pmThis was delicious! I substituted Hodgson Mill gluten-free yellow cake mix with outstanding results.
RoseAnn says
July 30, 2016 at 1:03 pmCan you use milk instead of evaporated milk?
Aunt Lou says
August 1, 2016 at 5:05 pmHi RoseAnn!
I wouldn’t. You can usually find a small can of evaporated milk in your grocery store’s baking aisle for pretty cheap. Enjoy!
Aunt Lou
RoseAnn says
July 29, 2016 at 4:15 pmI use a terry cloth kitchen towel (folded in half on 4 at oval) under lid…catches more liquid and lasts longer.
RoseAnn says
July 29, 2016 at 4:17 pm4 Qt oval.
Aunt Lou says
August 1, 2016 at 5:04 pmHi RoseAnn!
What a great idea! I’ll have to try that next time! Enjoy!
Aunt Lou
Beverly says
July 29, 2016 at 2:06 pmI need more “Cassie” recipes!!! I hardly ever use mine…think I’ll name her Carole…
Aunt Lou says
August 1, 2016 at 5:03 pmHi Beverly!
Love the name! You can find a ton of recipes for good ol’ Carole here: http://www.recipesthatcrock.com/category/uses-casserole-crock/
Enjoy!
Aunt Lou
Jo Bannish says
July 29, 2016 at 12:12 pmCould the apple coffeecake be baked in the oven??
Aunt Lou says
August 1, 2016 at 5:01 pmHi Jo!
I am sure it could, but I haven’t tried it yet. I would keep a close eye on it the first time (just like with your crock pot! 😉 ). Enjoy!
Aunt Lou
Lucy says
July 29, 2016 at 11:11 amCan I use fresh apples instead of canned?
Aunt Lou says
August 2, 2016 at 1:40 pmHi Lucy!
You could use fresh apples if you made them into pie filling since the recipe calls for apple pie filling and not just apples. Enjoy!
Aunt Lou
Abby says
July 29, 2016 at 9:55 amHi, this sounds perfect….one question….I have a 3qt. crock pot — do you think this would work in that size ??
Thanks
Aunt Lou says
July 29, 2016 at 10:11 amHi Abby!
I think that would work. I would probably cut your topping in half so that it doesn’t make it too hard to get the center done. My casserole crock is only 3.5-quarts and it fit. Just watch it closely the first time so you can adjust the cooking time as necessary! Enjoy!
Aunt Lou
Mary Jo McKinley says
July 29, 2016 at 9:53 amThis dijon mushroom pork looks so tasty. I want to try it.