This made from scratch Crock Pot Caramel Apple Cake recipe is surprisingly easy cake to make and is absolutely delicious!
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How to Make Caramel Apple Cake in a Crock Pot
Aunt Lou here.
This summer I made a Fresh Peach Crock Pot Cake that was a huge hit in my house. As we run full force into apple picking season, I wanted to adapt that recipe (which was my Gramma’s recipe) to make it with fresh apples. I thought it would be wonderful with the Momma’s caramel topping. And boy oh boy was I right! The delicious apple flavor in the cake pairs perfectly with the caramel topping.
I used Fuji apples in my cake, because I love the sweetness of a Fuji apple. However, I realize that everyone may not have as much of a sweet tooth as I do. I am known as The Sugar Princess around here for a reason! If you want to give this a try with a more tart apple, I would love to know what you think of the results. Regardless of whether you try it with a sweet or tart apple, I hope you enjoy it as much as me and my loved ones do!
What You Will Need for Crock Pot Caramel Apple Cake
Ingredients for the Cake
- 2 cups flour
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2.5 cups puree of fresh apples
- 2 large eggs
Ingredients for the Topping
- 3/4 cup sugar
- 12 oz can evaporated milk
- 1/2 cup butter, sliced into pats
- 1 teaspoon vanilla extract
Equipment Needed
- Large Mixing bowl
- Measuring cups
- Measuring spoons
- Sifter
- Stirring spatulas
- Fruit/Vegetable peeler
- Apple slicer
- Food processor
- Small bowl
- Fork or small whisk
- Paper towels
- 6 quart slow cooker
- Medium saucepan
Time Needed
- Prep Time: 10 minutes
- Cake Cooking Time: 1 to 2 hours on high (mine took 1 hour 15 minutes), turning your insert halfway through cooking if your slow cooker doesn’t cook evenly
- Topping Cooking Time: 20 to 30 minutes depending on how thick you want your topping (I usually start making my icing about a half hour before I think my cake will be done so everything gets done at the same time.)
General Notes
- When baking this cake (or any cake) in a slow cooker, you will want to make sure you use a slow cooker that does NOT cook hot. If you use a slow cooker that cooks hot, it will burn the edges before the center has time to finish cooking.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Crock Pot Caramel Apple Cake
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2.5 cups puree from fresh apples
- 2 large eggs slightly beaten
- 3/4 cups sugar
- 12 oz can evaporated milk
- 1/2 cup butter sliced into pats
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, sift together 2 cups flour, 2 cups sugar, 1 teaspoon ground cinnamon and 2 teaspoons baking soda, stir until well combined and set aside.
- Peel and slice around 4-6 apples and puree them using a food processor and measure out 2.5 cups of puree.
- Add your pureed apples and slightly beaten eggs to the flour mixture and stir with a stirring spatula until you have formed a batter.
- Pour your batter into a lightly greased 6 quart slow cooker (one that you know does NOT cook hot).
- Place a couple paper towels or a thin dish towel tightly under the lid of your crock pot, making sure the center does not droop, and cook for 1-2 hours on high (mine was done around 1 hour and 15 minutes), turning your insert halfway through cooking. It is done when the the center is set.
- Once your cake is done, remove the insert and let it cool for a few minutes. (The center will settle once it cools.)
- About a half hour before your cake is done, start your icing by putting your 3/4 cup of sugar, evaporated milk, butter and vanilla in a medium saucepan over medium high heat and stir until the sugar, evaporated milk and vanilla are well combined.
- Bring it to a low boil, stirring frequently with a stirring spatula and making sure you scrape the sides clean each time you stir.
- Once it reaches a low boil, reduce your heat to medium and stir continually (scraping the sides clean as you go) until the icing has thickened. How long you cook it depends on how thick you want your icing. If you want more of a glaze, it will only take 5-8 minutes. If you want a thicker icing, it will take closer to 10-15 minutes. Keep in mind the icing will thicken as it cools.
- Pour your icing over the cake as a whole or over individual pieces, whichever you prefer.
Notes
- When baking this cake (or any cake) in a slow cooker, you will want to make sure you use a slow cooker that does NOT cook hot. If you use a slow cooker that cooks hot, it will burn the edges before the center has time to finish cooking.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
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