Crockpot Apple Gingerbread Pudding Cake
Servings: 6 servings
Calories: 396kcal
When fall hits and the slow cooker is perfect, even for dessert! This Crockpot Apple Gingerbread Pudding Cake is the ULTIMATE autumn treat!
Print Recipe
Equipment
- Measuring Cup
- Mixing Bowl
Ingredients
- 3 apples medium, peeled, cut into 1/2-inch cubes (granny smith works great)
- 1 1/4 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup water
- 1/3 cup molasses
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar packed
- 1 1/4 cups apple cider
- 2 tablespoons margarine
Instructions
- Spray 4 or 5 quart slow cooker with cooking spray. Place apples evenly in bottom.
- In medium bowl, stir flour, granulated sugar, baking soda, salt, and pumpkin pie spice until well mixed. Add in the water, molasses and oil to the flour and stir until just until moistened.
- Spread the batter evenly over the apples in the slow cooker. Sprinkle the entire mix with brown sugar.
- In a microwavable measuring cup, mix apple cider and margarine. Microwave uncovered on High 1 to 2 minutes or until margarine is melted. Pour over mixture in slow cooker.
- Cover and cook on High heat setting 2 to 2½ hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.
Gluten Free
- Substitute your favorite gluten free flour blend for the flour.
Video
Nutrition
Calories: 396kcal | Carbohydrates: 79g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 340mg | Potassium: 473mg | Fiber: 3g | Sugar: 54g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg