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Slow Cooker Apple Streusel Pudding Cake

Slow Cooker Apple Streusel Pudding Cake




10 servings


6 hours 40 minutes


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  • 2 cans (21 ounces each) apple pie filling


  • As needed,
  • 1 box (15.25 ounces) yellow OR butter cake mix pluse 1/3 cup flour
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 4 eggs
  • 2 cups (16 ounces) sour cream
  • 1 cup cold water
  • 3/4 cup Mazola® Corn Oil

Streusel Topping

  • 1/2 cup old fashioned oats
  • 1/3 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup cold butter, cubed
  • 1 tablespoon ground cinnamon



  1. Spray interior of a 5 to 6-quart slow cooker with cooking spray. Pour apple pie filling into bottom of slow cooker.
  2. Combine cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl. Beat for about 3 minutes on medium speed with an electric mixer, scraping sides as needed, until well blended. Spoon cake batter over apples in slow cooker.
  3. Combine all streusel mixture ingredients in a small bowl using a fork or pastry blender. Sprinkle over cake batter. Cover slow cooker with a double layer of paper towels and place lid of slow cooker over towels. Cook on LOW setting for 4 to 6 hours. Streusel will sink during cooking. Cake is done when center is slightly firm and crumbs form.
  4. Serve warm with whipped cream, whipped topping or ice cream, if desired.


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