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Slow-Cooker Apple-Cranberry Dump Cake

  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 8

This slow-cooker cake couldn't be easier to make. Try it served à la mode for a comforting, cozy dessert that's practically effortless. MORE + LESS -

Annalise Sandberg Annalise Sandberg
December 16, 2014

Ingredients

4
cups sliced apples (4 medium)
1
cup fresh or frozen cranberries
1
teaspoon vanilla
1/2
cup packed light brown sugar
2
teaspoons ground cinnamon
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup butter, melted
Whipped cream, as desired

Steps

Hide Images
  • 1
    Grease slow cooker with butter or cooking spray.
  • 2
    Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
  • 3
    Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.

Expert Tips

  • If using frozen cranberries, do not thaw before making this recipe.
  • Granny Smith, Gala and Jonagold are great apple varieties to use in this recipe.

Nutrition Information

No nutrition information available for this recipe

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