Name: Slow Cooker Caramel Apple Pudding Cake Recipe
Prep time: 15 min
Cook time: PT-489266H49M53S
Total time: PT-489266H49M53S
Cuisine: American
Ingredients: 1 cup whole wheat flour (or all purpose flour, about 125g); 3/4 cup brown sugar (about 150g); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup buttermilk (or regular milk); 2 tablespoons canola oil; 1 teaspoon vanilla extract; 2 large baking apples (peeled and diced); 1 cup brown sugar (about 200g); 1 tablespoon corn starch; 2 tablespoons butter; 1 cup hot water

If you’re like me and love a warm, comforting dessert that practically makes itself, you’re going to adore this Slow Cooker Caramel Apple Pudding Cake Recipe. It has that perfect balance of tender cake, juicy apples, and luscious caramel sauce all in one easy slow cooker dish. I remember the first time I made it—my kitchen smelled heavenly for hours, and my family went crazy for every bite. Trust me, once you try this, you’ll keep coming back for more.

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Why You’ll Love This Recipe

Hands-off Cooking: You just throw it all in the slow cooker and let it do its magic while you go about your day.
Perfectly Moist: The slow cooker keeps the cake incredibly tender and the caramel sauce silky and warm.
Simple Ingredients: No fancy stuff here, just pantry staples and fresh apples that create a comforting classic.
Ideal for All Skill Levels: Whether you’re a slow cooker newbie or a seasoned pro, this recipe practically guarantees success.

A clear glass bowl sits on a white marbled surface, filled with two main layers. The bottom layer is a thick mixture of soft, cooked apple chunks with a light yellow color, covered by a rich, brown sauce that appears shiny and smooth. On top of this is a layer of golden-brown crumbly pieces that look moist and spongy, soaked slightly in the sauce, blending into the apple mixture below. In the background, there is a soft, cream-colored cloth with lace edges, gently out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Slow Cooker Caramel Apple Pudding Cake Recipe really lies in using a rich mix of classic baking ingredients combined with fresh apples—perfect for that cozy fall vibe or anytime you want a comforting dessert. Whole wheat flour gives a slight nuttiness, but you can swap in all-purpose flour just fine. Choosing tart baking apples ensures the flavor stays bright and fresh.

Whole wheat flour (or all-purpose flour): Adds wholesome texture and depth; all-purpose works well too for a lighter cake.
Brown sugar: I like to split this between the batter and the caramel topping for balanced sweetness and richness.
Baking powder: This is your leavening agent to get that nice rise.
Salt: Just a pinch to cut through the sweetness and amplify the flavors.
Cinnamon: The warm spice that pairs beautifully with apples and caramel.
Buttermilk (or regular milk): Buttermilk gives a slight tang and tenderness, but milk works fine if that’s what you have.
Canola oil: Keeps the cake moist without overpowering flavors.
Vanilla extract: It brings everything together with that classic sweet aroma.
Baking apples: Firm and slightly tart apples like Granny Smith work best—they hold their shape and give you that apple bite.
Corn starch: This helps thicken the caramel sauce as it cooks.
Butter: Adds richness to the sauce and a touch of silky texture.
Hot water: Used to melt the butter and dissolve sugars for the sauce layer.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on the season or what I have on hand, and this Slow Cooker Caramel Apple Pudding Cake Recipe is super flexible. You can make it your own and still get amazing results. Here are a few tweaks I enjoy making now and then.

Add nuts: Chopped pecans or walnuts sprinkled over the batter add a wonderful crunch and nutty flavor—I had my family begging for seconds when I did this last fall.
Spice it up: Toss in a pinch of nutmeg or allspice for a warmer spice profile that’s perfect around the holidays.
Dairy-free option: Swap buttermilk for almond or oat milk and use coconut oil instead of canola—all still turn out delicious!
Mix in dried fruit: I once stirred in some raisins, and it gave the pudding an extra little surprise burst of sweetness.

How to Make Slow Cooker Caramel Apple Pudding Cake Recipe

Step 1: Prep Your Slow Cooker and Ingredients

First things first, lightly grease your slow cooker insert. I use a 3 to 4-quart slow cooker, but if yours is smaller, just scoop out a bit less batter to avoid overflow. This coating helps the cake release easily when it’s done. Next, peel and dice your apples—choose those baking varieties like Granny Smith or Honeycrisp to keep that fresh tartness.

Step 2: Mix the Cake Batter

In a large mixing bowl, whisk together your flour, brown sugar, baking powder, salt, and cinnamon. This keeps everything evenly distributed so each bite has that lovely spice and sweetness. Then stir in buttermilk, canola oil, and vanilla extract until the batter looks smooth but thick. Fold in the diced apples gently so they’re well coated but not crushed.

Step 3: Layer the Cake and Make the Sauce

Spoon the batter evenly into your prepared slow cooker and spread it flat. For the sauce, whisk together the remaining brown sugar and corn starch. Sprinkle this evenly over the top of your batter. Then melt the butter in hot water and pour it gently over the sugar layer—this trick gives you that iconic caramel finish that slowly seeps into the cake as it cooks.

Step 4: Cook and Wait Patiently

Cover your slow cooker and set it on high for about 2.5 to 3 hours. You’ll know it’s ready when the top is set but still moist. Don’t worry if the sauce looks thin when it’s done—that’s totally normal. Just let it rest for 10-20 minutes before serving, and it will thicken beautifully as it cools a touch.

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Pro Tips for Making Slow Cooker Caramel Apple Pudding Cake Recipe

Choose the Right Slow Cooker Size: Using one too small can cause uneven cooking—mine’s about 3 quarts and it works perfectly every time.
Don’t Skimp on Apples: The diced apples make this pudding cake so fresh and juicy—more is definitely better here.
Let It Rest Before Serving: I learned that waiting 10-20 minutes after cooking allows the sauce to thicken and enhances those caramel flavors.
Avoid Lifting the Lid: Resist checking too often or you’ll lose heat and extend cooking time—you’ll be rewarded with a beautifully set cake.

How to Serve Slow Cooker Caramel Apple Pudding Cake Recipe

A clear glass bowl filled with two main layers: one side shows a warm apple dessert with soft cooked apple chunks covered in a glossy brown sauce with small nut pieces, and the other side has a smooth, creamy scoop of vanilla ice cream beginning to melt slightly at the edges where it meets the warm dessert, all set on a white marbled surface with a soft beige cloth blurred in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving this pudding cake with a generous scoop of vanilla ice cream or a dollop of whipped cream—that creamy contrast just takes it over the top. A sprinkle of chopped toasted pecans adds a delightful crunch and a little extra nuttiness that my family always asks for.

Side Dishes

This dessert stands nicely on its own, but if you want to turn it into a special treat, try pairing it with a simple cup of chai tea or hot coffee. For a brunch spread, it’s dreamy alongside some creamy scrambled eggs and crispy bacon—it’s that kind of versatile dessert!

Creative Ways to Present

For a cozy dinner party, I like to serve this cake in individual ramekins straight from the slow cooker—each person gets their own warm, caramel-dripping portion. You could also dress it up by drizzling extra homemade caramel sauce and adding a cinnamon stick as garnish for that Instagram-worthy look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I scoop leftovers into airtight containers and store them in the fridge. The pudding cake actually tastes even better the next day as the flavors have had time to meld. Just keep it refrigerated up to 3 days for best quality.

Freezing

I’ve found that this cake freezes well for up to 2 months. Just portion it into freezer-safe containers or wrap tightly with foil and plastic wrap. When ready, thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I microwave individual servings for about 30-45 seconds or warm in a low oven (around 300°F) covered with foil until heated through. Adding a scoop of fresh ice cream or whipped cream really makes it feel fresh again.

FAQs

Can I use a different type of apple for this recipe?

Absolutely! While baking apples like Granny Smith are preferred for their tartness and firm texture, you can also use Fuji, Honeycrisp, or Gala apples. Just avoid super soft or mealy varieties, as they may turn mushy in the slow cooker.
What if I don’t have buttermilk on hand?

No worries! Regular milk works well as a substitute. For a buttermilk effect, you can mix 1 tablespoon of lemon juice or vinegar into 1/2 cup of milk and let it sit for 5 minutes before adding it to the recipe.
How do I know when the pudding cake is done cooking?

The top should be set and spring back lightly when touched—not wet or jiggly. The slow cooker lid should stay closed during cooking to maintain temperature. Also, the sauce will be thin at first, but thickens as it cools.
Can I make this dessert in a regular oven?

You can bake it in a casserole dish at 350°F for about 45-50 minutes, but the slow cooker version gives a moist, tender texture and that wonderful caramel sauce that’s harder to replicate in the oven.
What’s the best way to serve leftovers?

Reheat gently in the microwave or oven, then serve warm with ice cream or whipped cream. Leftovers taste even better the next day after the flavors meld overnight.

Final Thoughts

This Slow Cooker Caramel Apple Pudding Cake Recipe holds a special place in my heart because it’s one of those desserts that brings people together effortlessly. It’s easy enough for busy weeknights but special enough for cozy weekends or holidays. I hope you give it a try—I promise, your kitchen will smell like heaven and your family will thank you. Once you make it your own with your favorite tweaks, it’s sure to become one of your favorite comfort desserts, just like it did for me.