Dutch Apple Pudding Cake (Crock Pot) Recipe

Name: Dutch Apple Pudding Cake (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 (20 ounce) can apple pie filling; 1/2 cup dried cherries, dried cranberries or 1/2 cup raisins; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 tablespoons butter, melted; 1/2 cup chopped walnuts, toasted; 1 1/4 cups apple juice; 1/3 cup packed brown sugar; 1 tablespoon butter

Servings: persons

nonstick cooking spray
1 (20 ounce) can apple pie filling
1/2 cup dried cherries, dried cranberries or 1/2 cup raisins
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 cup chopped walnuts, toasted
1 1/4 cups apple juice
1/3 cup packed brown sugar
1 tablespoon butter

1
Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
2
In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
3
In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
4
Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
5
To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: nonstick cooking spray, 1 (20 ounce) can apple pie filling, 1/2 cup dried cherries, dried cranberries or 1/2 cup raisins, 1 cup all-purpose flour, and more.

Yes, Dutch Apple Pudding Cake (Crock Pot) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dutch Apple Pudding Cake (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions