Slow Cooker Caramel Apple Cake

While pumpkin is generally the preferred flavor of fall, apple is my true favorite. I love going apple picking. And the farm’s warm caramel apples? They’re my true mark of fall. This is my favorite fall treat, in cake form.

CaramelAppleCake1

Even though this is made in the slow cooker, and slow cooker dishes aren’t notoriously pretty, this is a company-worthy dessert. As long as you grease the crock really well, it’ll pop out in one piece and you’ll be able to slice it like an oven-baked cake.

The caramel sauce permeates the whole cake before settling at the bottom. The apples are also heavy enough to fall to the bottom of the crock, too. The result is, when you turn the cake out, you have a nice layer of caramel, lots of apple pieces and then a soft, moist caramel cake.

Ready to get cooking? Here’s what you’ll need:

CaramelAppleCake2

 

Slow Cooker Caramel Apple Cake
Ingredients
  • 1 box vanilla cake mix
  • 1 can apple pie filling
  • ¼ cup water
  • 2 Tbsp. butter
  • 1 14 oz. can sweetened condensed milk
  • 1 5 oz. can evaporated milk
Instructions
  1. Grease the crock of the slow cooker very well.
  2. In a bowl, mix together the cake mix, apple pie filling and water until well combined. Spread evenly in the crock.
  3. In a small saucepan over medium heat, stir together butter, sweetened condensed milk and evaporated milk until well combined. Bring to a boil, stirring often, and then pour over the cake mix in the crock.
  4. Cook on high for 2 - 3 hours, until the top springs back when lightly touched. Turn off, remove lid and let sit for 15 minutes.
  5. Run a knife along the edge of the crock to loosen the cake. Invert the crock over a serving platter and let the cake drop out. Spoon any remaining caramel sauce over the top of the cake.
  6. Serve warm with vanilla ice cream.

CaramelAppleCake3

Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker

Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.

It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.

ChocolatePumpkinCake2

If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!

Slow Cooker Pumpkin Chocolate Cake with Caramel Sauce

 

Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more).  I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot.  If I’d used a smaller crock, I think that would have kept the sauce from setting up.  I think a 4 quart crock is a better size for this recipe.  Even though the caramel set up a bit, it was still delicious.

If you want to make this (and I know you do!), here’s what you’ll need:   [Read more…]

Turtle Crescents

We’re no stranger to crescent rolls here at Eat at Home. They are so convenient to have on hand, and so versatile! There were some great recipes linked up at the last Ingredient Spotlight: Canned Biscuits, Crescent Rolls etc.  Here is another you can add to your arsenal of quick and easy things to do with canned crescent rolls.  And I’ve got one more to share with you next week.

Today’s recipe is a spin off of Tiffany’s Chocolate Croissants.  I’m calling them Turtle Crescents!

They could be made to look a lot prettier with caramel instead of caramel sauce, and maybe a chocolate drizzle over the top too.  The inside however…will keep you coming back for more!  That melted chocolate-y goodness, topped with the sweet caramel and crunchy nuts..pretty tasty.  The best part is, they can be made quick, fast and in a hurry!

Turtle Crescents
Ingredients
  • 1 can Crescent Rolls
  • ¼-1/2 cup Hershey's Baking Melts*
  • ¼ cup chopped walnuts or pecans (optional)
  • caramel (I used caramel sauce, which is a little thin)
  • *or chocolate chips
Instructions
  1. Preheat oven to temperature on crescent rolls.
  2. Unroll crescent roll dough and divide into triangles.
  3. Add baking melts (or sprinkle with chocolate chips)
  4. Roll dough into crescents
  5. Bake according to package directions.
  6. Once crescent rolls are done, drizzle with caramel and nuts. Enjoy!
 When not contributing here, Kim is Makin’ it Mo’Betta with 3 kids, 2 dogs, and 1 crazy life!

Hot Fudge and Caramel Chocolate Poke Cake

This is one of those recipes that you’ve probably seen before.  It goes by different names – Holy Cow Cake, Butterfinger Cake etc.  Most of the recipes I’ve seen use sweetened condensed milk.

I like to bump up the yum, by using a jar of hot fudge and a jar of caramel topping.

I made this for my 14 year old son’s birthday a few weeks ago.  He likes to ask for labor-intensive cakes, but had somehow weasled two birthday cakes out of me this year.  So, instead of making the Cannoli Cake he asked for, I made this.

He was happy, because how can you not be happy with chocolate cake infused with caramel and hot fudge?  And I was happy because it’s super simple to make.

Here’s what you’ll need:   [Read more…]

Caramel Pineapples

Caramel and pineapple are a surprisingly good combination.  The tropical sweetness of the pineapple balances the sugary goodness of the caramel.

This dessert was served to us at a gathering a few months ago.  There are only two ingredients and it involves a bit of dangerous cooking.

It takes 3-4 hours of boiling a can of sweetened condensed milk to turn it into caramel.  But you must make sure that the can stays completely submerged during the boiling time or you risk the can exploding.  Sugary sweet magic happens during all that boiling.  When you open the can, it’s full of marvelous caramel!

Chill the caramel and then you can slice it.  The slices are wonderful on top of pineapple rings.

Here’s what you’ll need:  [Read more…]

Caramel Pumpkin Cake

Every once in a while, I make something that bumps to the top of my list of posts.  This is one of those recipes.

The cake is the same recipe I use for Pumpkin Sheet Cake with Cream Cheese Frosting, but baked in a 9×13 pan so it’s thicker.   While it’s still hot from the oven, poke it full of holes and pour warm caramel sauce over the top.

The caramel soaks into the cake, infusing one perfect fall flavor with another.  Amazing!

Here’s what you’ll need: [Read more…]

Old Fashioned Spice Cake with Caramel Glaze

old fashioned spice cake glaze running

I have a confession to make.  It does involve bananas, like my last confession, but only indirectly.  It will also lead to how this cake was born.  A week or so ago, I fed my family muffins and milk for dinner.  That’s it.  Everyone survived.  My 14 year old son did give me a questioning look when I told him that’s what we were having.  I offered that he could fix an egg for himself, but he downed 4 or 5 muffins in just a few minutes and seemed satisfied. 

[Read more…]

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