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.
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:
Slow Cooker Caramel Apple Cake
- 1 box vanilla cake mix
- 1 can apple pie filling
- 1/4 cup water
- 2 Tbsp. butter
- 1 14 oz. can sweetened condensed milk
- 1 5 oz. can evaporated milk
- Grease the crock of the slow cooker very well.
- In a bowl, mix together the cake mix, apple pie filling and water until well combined. Spread evenly in the crock.
- 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.
- 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.
- 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.
- Serve warm with vanilla ice cream.