| Level: | Easy |
| Total: | 6 hr 40 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 6 hr |
| Yield: | 10 servings |
Ingredients
- Butter flavored cooking spray
- 1 (16-ounce) box pound cake mix (recommended: Betty Crocker)
- 3/4 cup cinnamon applesauce
- 1/3 cup pasteurized packaged egg whites
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon almond extract
- 1/4 cup baking mix (recommended: Bisquick)
- 2 tablespoons brown sugar
- 3/4 cup chopped walnuts
- 1 (.74-ounce) packet spiced cider drink mix (recommended: Alpine)
- 1 tablespoon butter, melted
- Whipped topping flavored with vanilla extract, for serving
Instructions
- Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
- In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
- In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
- Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
- Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 286 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 365 mg |
Reviews
want to try but need to bake
Hello fellow Foodies! I just watched this episode and Sandra said if you want to bake this in the oven, you can do so on 350 for about 15 mins. But beware, it might come out a little dry due to the lightened version using no liquid. Sandra’s words, not mine. Hope this helps all those who posted this query.
I wonder if this recipe for applesauce coffee cake could be made in an oven’ I don’t have a slow cooker.
When I ran across this recipe, it was completely by accident, even though I love Sandra’s recipes. I have prepared this twice now, and both times people have asked me to fix it again for them. They really enjoyed it. I would like to know what I need to do differently to be able to cook it in the oven. Thanks in advance.
I’m confussed. The recipe calls for 1 (.74-ounce) packet spiced cider drink mix (recommended: Alpine) I did not see Sandra use this in her cake or topping. Also was the baking mix the bisquick that is also mentioned in her recipe. I really wanted to make this cake, I have tried most of her desserts and they are wonderful. Thanks for clearing this up for me.
I love Sandra Lee’s recipes, mostly because they are so quick and easy and readily use things I’ve already got in my cabinet. I made this coffee cake yesterday with my daughter (she’s 3) and left it in the slow cooker all day. Since I didn’t have a souffle dish, I just cooked it in a metal mixing bowl. When it was finished, the top did look undone but when we bit into it, it was just moist. My husband almost ate the entire topping off of the whole cake! When I figured out the calories per serving, though, it was more like 300-350 calories to serve 10 so I just had a smaller piece. Moist and fluffy! Perfect for a little weekday after dinner snack. And as far as the previous post, perhaps you hadn’t set the cooker to low or maybe you lifted the lid throughout the baking (which you shouldn’t do at all until the end).
The flavor of this cake is really great, but the top half of the cake didn’t fully cook and the bottom half was partially burnt and completely dried out. I ended up cutting the cake in half and serving the top portion. I cooked it for 6 hours and it was way too long. I did put the aluminum ring in the bottom and the paper towel under the lid, I’m not sure what I did wrong. Any suggestions would be appreciated! 🙂
This cake was really good! It was moist and flavorfull, even though there wasn’t oil and other fattening ingredients in it! I will definately be making this again! It is not fattening, even with the cool whip… lite cool whip only has 1.5g of fat per serving!
How can this recipe be light with whipped toping ????
I think you may have missed something.
I think you may have missed something.
however this recipe seems really good.