Apple Pie Coffee Cake
This slow cooker cake mix dessert can be made all year long since it uses canned pie filling.
Apple pie coffee cake is for apple pie and coffee cake lovers alike. This slow cooker dessert recipe is one that everyone will love.
It's perfect for fall baking enthusiasts, but will be welcomed at any dessert table throughout the year. This delicious slow cooker coffee cake recipe is perfect for special luncheons, church potlucks, or just a quiet afternoon at home with a book and a cup of tea.
No matter your preference for when to eat sweets, this coffee cake makes a delicious breakfast, snack, or after-dinner treat that everyone will enjoy.
Since this recipe calls for boxed cake mix and canned pie filling, it can be made any time. You can also substitute a different type of fruit, like peach or cherry, to make this dessert!
Yields10 servings
Preparation Time15 min
Slow Cooker Time HIGH2 hr 30 min
Cooking Vessel Size4-quart slow cooker
Ingredients
- 1 box yellow cake mix
- 2 eggs
- 3 tablespoon softened butter
- 1/2 cup sour cream (low fat or regular)
- 1/2 cup evaporated milk (low fat or regular)
- 1/2 teaspoon cinnamon or apple pie spice
- 1 (20-ounce) can apple pie filling
- 3 tablespoon light brown sugar
- 1/2 teaspoon cinnamon
Instructions
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Spray the insert of a 4-quart slow cooker liberally with cooking spray. Cut a piece of parchment paper to fit the cooker and lay it in the bottom.
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Using an electric mixer, briefly beat cake mix with the eggs then the butter and the sour cream until smooth. Add the milk gradually and continue to beat for 2-3 minutes on medium high. Stir in spices.
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Cut or crush apple pie filling to make smaller pieces, stir in the brown sugar and cinnamon. Spoon half the mixture in an even layer on the bottom of the slow cooker and top with half the cake batter. Spoon the remaining apple layer on top and finish with the remaining batter, smoothing it evenly on top.
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Cover and cook on high for 2 1/2 hours. Remove the insert (if possible) and remove the lid so cake cools for 15 minutes, then invert onto serving platter. Remove the parchment paper and serve the coffee cake while still slightly warm.
Have you made this? Tell us about it in the comments below!
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