Apple Pie Coffee Cake - Crockpot (with variations)

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Apple Pie Coffee Cake - Crockpot

 

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

 

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker

 

Combine ingredients for apple mixture in a small bowl. Combine batter

ingredients; mix well.

 

Generously butter the sides and bottom of a 3-1/2 quart slow

cooker/Crock Pot. Spread about half the apple mixture in the bottom of

the pot. Spoon 1/2 the batter over the apple mixture. Spoon the

remaining apple mixture over the batter, then cover with remaining batter.

 

Cover and cook on high for 2 to 2-1/2 hours. Turn heat off, leave cover

ajar slightly, and cool for about 15 minutes. Invert on a plate,

retrieving any apples left in the bottom of the pot and placing on top

of the cake.

 

Makes a cake about 7 inches in diameter and 3-1/2 inches high.

 

Variations:

1. Substitute peach or other pie filling

2. Add chopped pecans or walnuts to the apple mixture