4-Ingredient Slow Cooker Warm Apple Pudding
235
18
1.30k
I make this 4-Ingredient Slow Cooker Warm Apple Pudding whenever I want a hands-off dessert that still tastes like a cozy fall bakery. It’s a simple layering trick—apples, a dry yellow cake mix, melted butter, and apple juice—then let the slow cooker do the rest. If you enjoy simple slow-cooker sweets, you might also like my take on a slow-cooker bread pudding and spiced apple butter that leans into the same “set-it-and-forget-it” magic.
Why you’ll love this dish
This warm apple pudding is the definition of easy comfort food. With only four pantry-friendly ingredients it’s budget-wise, family-friendly, and forgiving to make. The slow cooker concentrates apple flavor while the dry cake mix forms a golden, tender topping that soaks up spiced juices—no mixing bowls, no rolling, and no babysitting an oven.
“I love how the cake mix makes a quick cobbler-like top while the apples stay perfectly tender — my whole family devoured it!”
Perfect moments for this recipe: busy weeknights, a last-minute holiday dessert, potlucks, or a weekend brunch where you want something homey without fuss.
The cooking process explained
Overview: This recipe is all about layers and gentle heat. You’ll grease the slow cooker, arrange sliced apples, pour apple juice, sprinkle the dry cake mix across the fruit, and drizzle melted butter on top. As it cooks, the cake mix absorbs juices and bakes into a soft, cake-like top while the apples steam into tender slices. Expect 2 1/2–3 hours on HIGH or 4–5 hours on LOW; timing varies by slow cooker.
What to expect when cooking:
- No stirring: the dry mix should stay on top to create the self-saucing effect.
- Visual cues: apples should be fork-tender and the top should look set and slightly domed.
- Resting: letting it sit 10 minutes after cooking helps the pudding firm and makes serving neater.
What you’ll need
- 6 cups peeled, cored, and sliced apples (about 5–6 medium apples). Baking varieties like Granny Smith, Honeycrisp, or Braeburn work best.
- 1 box (about 15.25 oz) yellow cake mix (dry mix only).
- 1/2 cup (1 stick) unsalted butter, melted.
- 1/2 cup apple juice or apple cider.
Notes and substitutions:
- For a spicier flavor, use apple cider instead of apple juice.
- To reduce sugar slightly, choose a cake mix labeled “less sugar” or swap half the apples for tart varieties.
- If you like the self-saucing pudding method, this recipe uses the same principle as many slow-cooker self-saucing puddings—dry topping, liquid underneath, steam-baked result.
How to prepare it
- Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or butter. This prevents sticking and makes serving easier.
- Place the sliced apples into the bottom of the slow cooker in an even layer. Spread them out so the heat distributes well.
- Pour the apple juice or apple cider evenly over the apples so each slice gets a little liquid.
- Sprinkle the dry yellow cake mix evenly over the apples. Do not stir—this layer will form the pudding’s top.
- Drizzle the melted butter over the cake mix in an even pattern. The butter soaks through and helps the mix bake and brown.
- Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours, until the apples are tender and the top is set. Every slow cooker runs a bit differently; check at the shorter time and add a bit more if needed.
- Let sit for 10 minutes before serving to allow the juices to thicken and the top to settle.
How to serve 4-Ingredient Slow Cooker Warm Apple Pudding
Best ways to enjoy it:
- Spoon warm into bowls and top with vanilla ice cream or a dollop of whipped cream.
- For a brunch twist, serve alongside Greek yogurt and toasted pecans for texture.
- Add a splash of heavy cream or warmed caramel sauce for an indulgent finish.
- Portion into ramekins and broil briefly if you want a slightly crisp top—watch closely so it doesn’t burn.
Pairings:
- Coffee, chai, or a warm mug of spiced cider complements the apple-cake flavors.
- For a savory contrast, serve with sharp cheddar biscuits or a mild blue cheese board.
Storage and reheating tips
- Refrigerator: Cool to room temperature (but no longer than 2 hours), cover tightly, and refrigerate for up to 3–4 days.
- Reheating: Reheat individual servings in the microwave for 45–90 seconds, or warm a larger dish in a 350°F oven for 10–15 minutes until heated through. Add a splash of apple juice if it seems dry.
- Freezing: You can freeze portions in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently. Texture may soften slightly after freezing.
Food safety: always cool the pudding promptly and keep refrigerated if not eating within two hours. Use clean utensils to serve to avoid contamination.
Extra advice
- Apple thickness: Slice apples about 1/4-inch thick so they cook evenly without turning to mush.
- Even melting: Melt the butter completely and drizzle slowly so it distributes across the dry mix; this helps uniform browning.
- Avoid stirring: Mixing after adding the cake mix defeats the self-saucing effect—let the steam do the work.
- Slow cooker liners can simplify cleanup, but grease lightly even with a liner to prevent the bottom layer from bonding.
- If you like added texture, sprinkle chopped nuts over the top in the last 15 minutes of cooking.
If you love slow-cooker apple recipes, you might also enjoy a slow-cooker fried apples variation that uses similar apples and spice ideas.
Creative twists
- Spiced maple: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the apple layer and swap the apple juice for 1/4 cup apple cider and 1/4 cup pure maple syrup.
- Pear-apple mix: Substitute half the apples with firm pears for a subtly floral note.
- Gluten-free: Use a gluten-free yellow cake mix to make the pudding gluten-free. Texture will be slightly different but still delicious.
- Boozy finish: Stir 1–2 tablespoons of bourbon or dark rum into warmed pudding just before serving for an adult version.
- Vegan option: Use a vegan butter substitute and a dairy-free yellow cake mix if available.
Your questions answered
Q: How long does it take to prep this recipe?
A: Prep is about 10–15 minutes: peeling, coring, and slicing the apples takes the bulk of the time.
Q: Can I use frozen apples?
A: You can, but thaw and drain excess liquid first. Frozen apples often release more water, which can thin the pudding’s texture.
Q: Is it okay to swap in boxed spice cake mix instead of yellow?
A: Yes—spice or cinnamon cake mix adds a warmer flavor. Keep the amount the same and follow the same layering method.
Q: My slow cooker runs hot. How do I prevent overcooking?
A: Check at the shorter end of cook times (2 hours on HIGH or 3.5 hours on LOW). If the top is setting too quickly, reduce to LOW or tent loosely with foil and continue cooking until apples are tender.
Q: Can I make this on the stovetop or in the oven?
A: Yes, but you’ll need to adjust: in a 9×13-inch baking dish, combine apples and juice, sprinkle cake mix, drizzle butter, and bake at 350°F for 35–45 minutes until apples are tender and top is set.
Conclusion
If you want another four-ingredient slow-cooker fruit dessert with a cobbler-like finish, try this 4-Ingredient Crockpot Apple Cobbler that follows a similar, effortless method. For a simpler spiced apple side or topping, these Slow Cooker Cinnamon Apples are a cozy companion. And when you’re serving this warm pudding at a gathering, a pot of Hot Apple Cider (Slow Cooker or Stovetop) makes the table feel complete and seasonal.
Warm Apple Pudding
Ingredients
Method
- Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or butter.
- Place the sliced apples into the bottom of the slow cooker in an even layer.
- Pour the apple juice or apple cider evenly over the apples.
- Sprinkle the dry yellow cake mix evenly over the apples without stirring.
- Drizzle the melted butter over the cake mix in an even pattern.
- Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours, until the apples are tender and the top is set.
- Let it sit for 10 minutes before serving.
