Name: Slow Cooker Caramel Apple Pudding Cake Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
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 craving a cozy, comforting dessert that practically makes itself, then you need to try this Slow Cooker Caramel Apple Pudding Cake Recipe. I absolutely love how it fills the kitchen with warm, inviting aromas while the slow cooker does all the work. You’ll find that the apples stay perfectly tender and the gooey caramel sauce on top is downright addictive. Trust me, once you make this, it’ll become your go-to dessert for chilly nights or when you want a sweet treat without any fuss.

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Why You’ll Love This Recipe

Super Easy to Make: This recipe practically babysits itself while you relax or prep other meals.
Perfect Balance of Sweet and Tart: The baking apples bring a fresh fruity flavor that pairs beautifully with caramel.
Moist, Gooey, and Satisfying: It’s a pudding cake that’s comforting and indulgent without being too heavy.
Family Favorite: I discovered this trick when my family kept asking for “the caramel apple cake” on repeat!

A small clear glass bowl holds a dessert with several rough golden brown cake chunks mixed with pale yellow soft pieces, all soaked in a shiny amber syrup that pools slightly at the bottom; the inside of the bowl shows the syrup's thick texture as it coats the layers of cake and soft pieces. The bowl sits on a white marbled surface with a soft beige cloth with lace edges in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create a richly textured pudding cake with the perfect caramel drizzle. You’ll want to use fresh baking apples for the best flavor and texture—and grabbing a good-quality brown sugar makes a surprisingly big difference in that luscious caramel layer.

Whole wheat flour (or all purpose flour): I like whole wheat for a bit of nuttiness, but all purpose works beautifully too.
Brown sugar: The secret to that deep caramel flavor—make sure it’s packed gently when measuring.
Baking powder: This helps the pudding rise and stay light.
Salt: Just a pinch to enhance all those sweet flavors.
Cinnamon: Adds that cozy autumn spice we all crave.
Buttermilk (or regular milk): Buttermilk gives a subtle tang, but regular milk will work if that’s what you have.
Canola oil: Keeps the cake moist without adding overpowering flavor.
Vanilla extract: A must for warmth and depth.
Baking apples: Braeburn, Fuji, or Granny Smiths are great—just peel and dice!
Corn starch: This combines with brown sugar to create that thick, dreamy caramel sauce.
Butter: Melted into the hot water for a rich finishing touch.
Hot water: Helps melt the butter and sugar, transforming them into sauce as the cake cooks.

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

This recipe is wonderfully versatile, and I’ve played around with a few twists depending on the season or who’s coming over. Feel free to tweak it to match your pantry or dietary preferences!

Use Gluten-Free Flour: I swapped regular flour for a gluten-free blend once, and it still came out with a lovely texture—just adjust cook time slightly if needed.
Try Different Apples: For a sweeter pudding cake, go with Fuji or Gala; if you want more tartness, Granny Smith always shines.
Spice it Up: Adding nutmeg or allspice alongside cinnamon adds a warm depth that’s delightful in fall and winter.
Make it Vegan: Swap buttermilk for almond milk and butter for coconut oil—just watch the cooking time as slow cookers vary.

How to Make Slow Cooker Caramel Apple Pudding Cake Recipe

Step 1: Prep Your Slow Cooker and Mix the Batter

Start by lightly greasing your slow cooker—mine is about 2.5 quarts and wider, and it works perfectly. In a large bowl, combine the flour, ¾ cup brown sugar, baking powder, salt, and cinnamon. Stir those dry ingredients well so everything is evenly mixed. Then, add the buttermilk, canola oil, and vanilla extract. The batter will be thick—that’s just right. Fold in your peeled and diced apples, then spread everything evenly in the slow cooker base. This fruity layer is the heart of the pudding cake.

Step 2: Prepare the Caramel Sauce Layer

Next, whisk together the remaining brown sugar and corn starch until combined—this gives a smooth caramel base. Sprinkle that sugar mix evenly over the apple cake batter in the slow cooker—try to cover the surface without piling it up. Then, melt your butter into the hot water and gently pour this over the sugar. It might look a bit watery now, but don’t worry—the magic happens during cooking.

Step 3: Slow Cook to Perfection

Cover the slow cooker with the lid and cook on high for 2.5 to 3 hours. You’ll know it’s done when the cake layer on top is set but still moist to the touch. The caramel sauce will be thin right out of the cooker, so let it sit for 10-20 minutes before serving to thicken up beautifully. I love this waiting period—it gives you time to grab a scoop of vanilla ice cream or a cup of tea!

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Pro Tips for Making Slow Cooker Caramel Apple Pudding Cake Recipe

Use Fresh Baking Apples: I learned that fresher apples give a better texture and flavor, especially baking varieties like Braeburn or Fuji.
Don’t Skip the Rest Time: Letting the cake sit after cooking thickens the sauce wonderfully and improves the texture.
Adjust Cooking Time Based on Slow Cooker Size: My first attempt overcooked because my slow cooker was smaller—check periodically after 2.5 hours.
Grease Well: If you don’t grease the slow cooker, the cake can stick and pull apart—it makes cleanup tougher too.

How to Serve Slow Cooker Caramel Apple Pudding Cake Recipe

A clear glass bowl filled with two main layers: a bottom layer of soft, warm apple chunks mixed with a shiny, brown syrup, and on top, a large scoop of smooth, creamy vanilla ice cream that is starting to melt a little onto the warm apples. The bowl sits on a white marbled surface with a soft, beige cloth casually draped in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top this pudding cake with a scoop of vanilla bean ice cream—that creamy coldness against the warm caramel apple is just heavenly. A sprinkle of toasted pecans or a dusting of cinnamon sugar also adds an extra layer of texture and flavor that my family adores.

Side Dishes

This dessert pairs wonderfully with a cup of hot coffee or chai tea—perfect for fall afternoons. If you want to serve it as part of a bigger meal, light whipped cream or a simple custard on the side complements it without overwhelming the flavors.

Creative Ways to Present

For holiday dinners, I like to bake individual portions in small ramekins right inside the slow cooker—makes for a beautiful presentation and personalized servings. Another fun idea is to layer the cake in a glass trifle bowl with extra caramel sauce drizzled between layers for a show-stopping dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I cover leftover pudding cake with foil or cling wrap and keep it in the fridge for up to 3 days. The caramel sauce tends to thicken more, turning the whole dessert delightfully rich and even easier to reheat.

Freezing

While I don’t freeze the full pudding cake often, you can freeze individual portions in airtight containers. Thaw overnight in the fridge before gently reheating. Texture might be slightly different but still tasty and comforting.

Reheating

To reheat, I prefer warming in the microwave for 30-60 seconds or in a low oven (about 300°F) covered with foil to keep moisture in. Adding a spoonful of warm milk or cream before warming helps maintain that luscious pudding texture.

FAQs

Can I use a regular oven instead of a slow cooker for this recipe?

Absolutely! You can bake the pudding cake in an oven-safe dish at 350°F for about 45-55 minutes or until the top is set and golden. Keep an eye on the sauce and adjust the baking time if needed.
What types of apples work best in this recipe?

I recommend baking apples like Braeburn, Fuji, or Granny Smith because they hold their shape and offer a nice balance of tartness and sweetness. Avoid overly soft apples to prevent a mushy pudding.
How do I know when the pudding cake is done?

Look for a set, moist surface rather than wet batter. The slow cooker caramel sauce will still be a bit thin initially—letting it rest thickens it up beautifully.
Can I make this dessert ahead of time?

Definitely! You can prepare the batter and even start cooking, then finish later or refrigerate leftovers to enjoy the next day. Just warm gently before serving.

Final Thoughts

This Slow Cooker Caramel Apple Pudding Cake Recipe has become a little treasure in my kitchen. It’s that kind of dessert that’s easy to make yet feels special enough for sharing on weekend dinners or holiday gatherings. What I love most is how it transforms simple ingredients into something warm, sweet, and comforting with minimal fuss. I can’t wait for you to try it and discover the same joy my family and I have found—give it a go and enjoy every gooey, delicious bite!