APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.

 

CHERRY COLA CHOCOLATE CAKE

1/2 cup cola

1/2 cup dried tart cherries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
2 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate milk
1/2 cup butter, melted
2 tsp vanilla extract

Place the cola and cherries in a small saucepan; remove from heat and let stand for half an hour.

In a large mixing bowl, combine the flour, sugar, chocolate, baking powder and salt.

In a smaller bowl, combine the chocolate milk, butter, and vanilla extract; stir into the flour mixture just until moistened. Fold in the cherry cola mixture.

Spray the interior of a 3-quart slow cooker with nonstick cooking spray; pour batter into the cooker.

Make topping to pour over the batter:
Topping:
1 1/4 cups cola
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 squares (1-oz each) semisweet baking chocolate, chopped
1/4 cup dark rum

Combine the cola and sugars in a small saucepan; cook, stirring, until sugar is dissolved. Remove from heat and stir in the chocolate and rum. Pour over the batter but do not stir!

Place lid on cooker and cook on high setting for 2 to 2 1/2 hours or until set. Turn off the heat and let stand, covered, for another 30 minutes.

Serve warm with ice cream and maraschino cherries, if desired.

This recipe is from an old TOH magazine.

WARM PUMPKIN-BLUEBERRY CAKE

Nonstick cooking spray

3/4 cup canned pumpkin 

1/2 cup half-and-half

2 tbsp packed brown sugar

2 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1/4 cup cold butter, cubed

3/4 cup fresh blueberries

1 tbsp all-purpose flour

1/2 cup maple syrup

2 tbsp melted butter

1/2 cup coarsely chopped pecans, toasted 

Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half and brown sugar; set aside. 

In a large bowl stir together 2 cups flour, baking powder, pumpkin pie spice and salt. Using a pastry blender, cut in 1/4 cup cold butter until pieces are pea sized. Add pumpkin mixture all at once to the flour mixture. Stir just until combined. In a small bowl combine blueberries with the 1 tablespoon of flour by tossing until berries are coated. Fold the berries into the batter.

Spoon batter into the slow cooker and pour maple syrup and 2 tablespoons melted butter over the batter in the slow cooker. Sprinkle with the pecans. Cover and cook on high setting 2 to 2 1/2 hours. If possible, carefully rotate crockery liner halfway through cooking time to ensure even cooking. Turn off cooker and carefully remove the lid to avoid condensation from dripping on the cake. Completely cover the opening in the slow cooker with paper towels, place lid on top. Cool 30 to 45 minutes. Run a thin knife around the inside of the crockery liner and remove cake from cooker. Cool completely on a wire rack. (I imagine mine being served from the cooker.)

slow cooker favorites volume 2

DUTCH APPLE PUDDING CAKE

nonstick cooking spray

1 can (20-21 oz) apple pie filling

1/2 cup dried cherries, cranberries or raisins

1 cup all-purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp butter, melted

1/2 cup chopped walnuts, toasted

1 1/4 cups apple juice

1/3 cup packed brown sugar

1 tbsp butter

Whipped cream for serving, optional

Toasted chopped walnuts for garnish, optional

Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray, set aside.

In a small saucepan bring apple pie filling to boiling. Stir in the dried fruit. Transfer to the slow cooker.

In a medium bowl, stir together flour, sugar, baking powder and salt. Add the milk and melted butter, stir just until combined. Stir in the 1/2 cup of walnuts. Pour mixture and spread evenly over the apple mixture in the cooker.

Foor the sauce, in the same small saucepan, combine apple juice, brown sugar and the tablespoon of butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour sauce over the batter in the cooker.

Place lid on cooker and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Remove crockery insert from the cooker (if possible) or turn off cooker. Cool uncovered, 30 to 45 minutes.

To serve, spoon warm cake and sauce into dessert dishes. Top with whipped cream and chopped walnuts, if desired. 

file photo of this recipe

CROCKPOT CHEESECAKE

I have to say I have never made a crock pot cheesecake.

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/#RZqF7Jh40f9qHESM.99 

STEAMED PUMPKIN CAKE

Disclaimer - I have never made this cake.

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the strips in a spoke design and place dish on center of strips. Pull strips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

file photo of a crockpot pumpkin cake

YELLOW-CHOCOLATE HAZELNUT CAKE

1 box (2-layer size) yellow cake mix

1 cup water
4 large eggs
1/2 cup sour cream
1/2 cup canola or soy oil
1 cup mini chocolate chips (semisweet)
1/2 cup chopped hazelnuts
Whipped cream, optional

Spray a 6-quart crock-pot or slow cooker with nonstick cooking spray. 

In a large mixer bowl combine the cake mix, water, eggs, sour cream, and oil; mix until smooth.  Pour the batter into the prepared cooker.  Place lid on cooker and cook on High setting for 2 hours or until the batter is almost set.

Sprinkle the mini chocolate chips and the chopped hazelnuts over the cake.  Cover and cook on high for another 30 minutes or until a wooden toothpick inserted in the center comes out clean  or the cake begins to pull away from the sides of the cooker.

Remove cake from base, lift out stoneware, however your cooker works remove from the heat but let stand until cool.  Slice and serve with a dollop of whipped cream, if desired.

file photo

CARROT CAKE WITH RAISINS

This recipe needs to be made in a 3 1/2 to 4-quart slow cooker or crock-pot with a removable stoneware pot.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/3 cup canola oil
1/4 cup water
3 eggs
2 teaspoons vanilla extract
3 cups coarsely shredded carrots
1 cup raisins
1 tablespoon powdered sugar

Preheat base of slow cooker/crock-pot to high. Spray the stoneware with non-stickk cooking spray. Cut a piece of waxed paper to fit in the bottom, insert, and spray.

In a medium bowl, whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and nutmeg together.

Using an electric mixer on medium-high speed, beat the granulated sugar, oil, water, egg, and vanilla for 2 minutes. Reduce speed to low, add the flour mixture, and beat just until blended. Stir in the carrots and raisins. Pour the batter into the stoneware and place on preheated base. Cover the slow cooker with two double layers of paper towels; place lid on top. Cook until a wooden toothpick inserted in the center comes out clean. This will take about 1 1/2 to 2 hours.

Transfer the stoneware to a wire rack and let cool 15 minutes. Run a thin knife around cake to loosen it from the stoneware. Invert onto the rack; remove wax paper. Allow to cool completely. Dust with the powdered sugar before serving.

File Photo

APPLE STREUSEL CAKE

1 (16-oz) pkg pound cake mix

1 can (14-oz chunky apple pie filling
1/4 cup brown sugar
1 tbsp all-purpose flour
1/4 cup finely chopped walnuts
2 tsp cinnamon

Grease well and lightly flour the stoneware of a crockpot or slow cooker; set aside.

Prepare pound cake according to the package directions.  Pour the batter into the prepared stoneware.

In a medium bowl combine the apple pie filling, brown sugar, flour, walnuts, and cinnamon; pour over the batter.

Place the lid on the cooker and cook on high 3 to 4 hours.

May be served warm or cold.

Yield: 10 servings

 File Photo

CHOCOLATE PECAN PIE CAKE

 

Cake:

• 1 package (2-layer size) chocolate cake mix
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• Pecan Pie Topping:
• 2 cups chopped pecans
• 1 1/2 cups light corn syrup
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 1 tablespoon vanilla extract
• Spray inside of 6-quart slow cooker with no stick cooking spray. 
• For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
• Cook 2 hours on LOW or until cake is almost set.
• For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
• Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
• Yield: 12-14 servings
•  
• This is a McCormick's recipe.

PEANUT BUTTER CUP CAKE #2

CAKE:

1 box yellow cake mix

1 cup water

3 eggs

½ cup creamy peanut butter

⅓ cup butter, softened

½ cup chocolate-flavored syrup

TOPPINGS:

3 tablespoons creamy peanut butter

2 to 3 tablespoons milk

1 cup powdered sugar

2 tablespoons chocolate-flavored syrup*

20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half 


Spray a 5- to 6-quart oval slow cooker with cooking spray. 

In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.

Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

To Make Topping:
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.

File Photo

BLACK FOREST CAKE WITH PINEAPPLE

1/2 cup butter, melted

1 can (8-oz) crushed pineapple, drained - juice reserved
1 can cherry pie filling
1 box chocolate cake mix

Lightly spray the stoneware of slow cooker.

Combine the butter and pineapple juice; add to the dry cake mix; set aside.

Spread the pineapple over the bottom of the cooker. Spoon the pie filling over the pineapple.

Spread the cake mix mixture over the top of the pie filling.

Place lid on cooker and cook on low for 3 hours.

To serve, spoon into dessert bowls.

Top with a scoop of vanilla ice cream, if desired.

Note: File Photo

PEACH UPSIDE-DOWN CAKE

 4-5 cups fresh or frozen peaches, peeled and sliced (about 5 or 6 medium peaches)

• 1 teaspoon vanilla extract
• 1/2 cups chopped pecans
• 1/4 cup unsalted butter, plus 2 tablespoons, softened
• 3/4 cup firmly packed light brown sugar
• 2/3 cup white sugar
• 2 tablespoons vegetable shortening
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup half and half
• Whipped cream or vanilla ice cream, for serving
• Parchment paper
• Line a 5 or 6-quart slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Spray the parchment paper well with cooking spray. Cut off any excess parchment paper off the top.

In a large bowl, combine the peaches and vanilla. Set aside.

In a small saucepan, melt the 1/4 cup of butter. Then stir in the brown sugar until combined, about 5 minutes. Pour this mixture into the bottom of the slow cooker and spread evenly over the bottom.

Next spoon the peach mixture on top of butter sugar combination. Then, sprinkle the pecans over the peach mixture. Do not stir.

In a medium-sized bowl, use a mixer to cream together white sugar, shortening and the remaining two tablespoons of softened butter. Add the egg, egg yolk and vanilla and mix in. In a separate bowl, combine flour, baking powder, and salt. Alternate adding the flour mixture and the half and half to the creamed sugar mixture. Mix well and spoon on top of the peach layer, spreading the mixture a bit, but not mixing it in. Keep everything layered.

Place several layers of dish towels or paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2-2 hours or until a cake tester or knife inserted into the middle comes out clean. Then, remove the lid to the slow cooker and cook an additional 15-20 minutes for the top to form a soft crust.

Turn off the slow cooker and let the cake cool slightly. Then, carefully lift the cake from the slow cooker using the long ends of the parchment paper and place it on a large dinner plate or serving platter. Place another plate on top. Holding both plates, carefully flip the cake over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

Source: Tastebook

BLUEBERRY BREAKFAST CAKE WITH LEMON DRIZZLE ICING

Cake:

2 cans (7.5-oz) refrigerated biscuits
1 cup frozen blueberries
1/4 cup sugar
1 tsp cornstarch
1 tbsp melted butter

Drizzle Icing:
1 cup powdered sugar
2 tbsp lemon juice
1 to 3 tbsp milk (depending on how thin you want the icing)

Spray crock pot or slow cooker inside well with nonstick cooking spray.

Too blueberries, sugar, and cornstarch together in a small mixing bowl.

Cut each biscuit into quarters.

Arrange half the cut biscuits into the cooker.

Sprinkle the blueberries over the biscuits and top with the remaining biscuits. Brush the melted butter over the top.

Place lid on cooker and cook on high 2-3 hours or on low 4-5 hours until the biscuits are cooked through and are no longer doughy.

Allow cake to cool then remove from the cooker to a platter.

In a small bowl, combine the powdered sugar, lemon juice, and 1 tablespoon of the milk. Stir until smooth, using more of the milk if needed. Drizzle over the cake, slice and serve.

Note: A fellow blogger shared this recipe with me a few years ago.

CINNAMON SWIRL CAKE

1 box (21 1/2-oz) cinnamon swirl cake mix

1 box (4-serving size) instant French Vanilla pudding mix

1 cup sour cream

1 cup cinnamon-flavored baking chips

1 cup water

3/4 cup vegetable oil

Coat a 4 1/2-quart slow cooker with nonstick cooking spray. 

Set cinnamon swirl mix packet aside.

Mix remaining cake mix and pudding mix together and place in the cooker.

Add sour cream, baking chips, water and oil, stir well to combine. Batter will be slightly lumpy. Add the reserved swirl mix, slowly swirling through the batter with a knife.

Place lid on cooker and cook on low 3 to 4 hours or on high 1 1/2 to 1 3/4 hours or until a toothpick inserted in the center comes out clean.

Good served warm with cinnamon or vanilla ice cream.

Yield: 10 to 12 servings

file photo

SLOW-COOKER SPUMONI CAKE

3 cups cold low-fat milk

1 pkg (3.4-oz) instant pistachio pudding mix

1 (2-layer size) white cake mix

1/4 cup chopped maraschino cherries

1 cup white baking chips

1 cup semisweet chocolate chips

1 cup pistachio nuts, chopped

In a large bowl, whip the milk and pudding mix together for 2 minutes; pour into greased slow cooker.

Prepare the cake mix according to the package directions and stir in the cherries. Pour into the slow cooker.

Place lid on cooker and cook on low setting approximately 4 hours or until the edges are golden brown. Remove the cooker's insert and sprinkle the chips over the cake. Allow to stand, uncovered 10 minutes. Sprinkle the nuts over the chips before serving.

Yield: 10 servings

recipe and photo quick&easy magazine

 

PUMPKIN PECAN PUDDING CAKE

I got this recipe from Life Made Sweeter who adapted it from Martha Stewart.

1-2/3 cups all-purpose flour or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)

1 cup packed brown sugar
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice homemade or store bought
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk can use almond milk for vegan
2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
1/4 cup butter melted
25 whole pecans feel free to add chopped pecans and stir into the batter instead
Topping:

1-1/3 cups very hot or boiling water
3/4 cup packed brown sugar

1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
2. Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
4. Top with pecans, pressing firmly into the batter.
5. Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
6. Cook on low for 2 hours (slow cooker times may vary)
7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

file photo

CHERRY DUMP CAKE with DIABETIC INSTRUCTIONS

NOTE TO DIABETICS: I USE A SUGAR-FREE YELLOW CAKE MIX AND SPLENDA CHERRY PIE FILLING. YUMMY!

21 oz can Cherry Pie Filling
1 yellow cake mix
1/2 cup butter, melted

(When I make this again I think I will use 2 cans of Cherry Pie Filling. I am hoping that will make it last longer.)

Directions
1. Pour Cherry Pie filling into greased crock pot
2. Combine dry cake mix and butter until crumbly, sprinkle over cherry filling
3. Sprinkle with walnuts if desired
4. Cook on low for 4 hours or high for 2 hours
5. Serve with ice cream

Note: I got this recipe from Tammilee Tips. That is her note about using two cans of pie filling which is definitely my favorite way.  

CROCK POT CHERRY POUND CAKE

1 pkg (16-oz) pound cake mix

2 eggs, well beaten
1 can (16-oz) cherries and juice

Lightly grease the inside of a stoneware crock pot or slow cooker.

In a medium mixing bowl blend the cake mix and eggs together; fold in the cherries and juice.  Pour batter into the prepared cooker.  Place lid on cooker.

Cook on high 2 1/2 to 3 hours.  Cake is done when a wooden toothpick inserted in the center comes out clean.

Allow to cool before removing or remove by scooping out into individual serving bowls. Top with ice cream topped with a maraschino cherry.

file photo

CROCK POT PEANUT BUTTER CUP CAKE

 

1 (18.25 oz) pkg chocolate cake mix

1 1/2 cups sour cream
1/2 cup peanut butter
1 (3 or 4 oz) pkg of instant chocolate pudding mix any size will be fine
1 cup mini peanut butter cups, or 1 cup chopped peanut butter cups
3/4 cup vegetable oil
4 eggs
1 cup water
Spray crock pot with non stick spray. I used my 8 qt crock pot.
Mix all ingredients together and pour in crock.
Cover and cook on low for 6 1/2-7 hours until center is set.
Serve warm with ice cream.

I got this from a cookies and cups pinterest post several years ago. However, I believe it is a Kraft Foods Recipe.

file photo