Crock Pot Apple Coffee Cake

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1 21 oz can Apple pie filling
  • 18 1/2 oz Cake mix, yellow
  • 2 tbsp Cinnamon

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Sour cream

• Other

  • 1 Cup and 3 tablespoons light brown sugar, packed and divided

Found on recipesthatcrock.com

Description

Ingredients

• ½ cup butter, softened and divided
• 21 oz can apple pie filling
• 1 cup and 3 tablespoons light brown sugar, packed and divided
• 2 tablespoons cinnamon, divided
• 18.5 oz yellow cake mix
• 2 eggs, beaten
• ½ cup sour cream
• ½ cup evaporated milk
• Optional: ¼ cup chopped pecans
• Topping: whipped cream

Directions

• Take one tablespoon of your softened butter and spread all around the bottom and sides of your crock pot
• In a bowl, mix together your apple pie filling, 3 tablespoons of brown sugar and 1 teaspoon of cinnamon
• Take ½ of your apple mixture and spread across the bottom of your crock pot
• In a different bowl, mix together your dry cake mix, eggs, sour cream, evaporated milk, 4 tablespoons of butter and the rest of your cinnamon very well
• Take ½ of your batter and gently spread over your apple mixture
• Repeat your layers
• Cut together your remaining butter and brown sugar and sprinkle on top
• If you want pecans, sprinkle those on top of everything
• Place 2-4 paper towels under your lid, cover and cook on high for 4-6 hours until cake is done in the middle
• Periodically check your paper towels to make sure they are not dipping down into the cake and remove moisture from your lid.
• Serve warm with whipped cream

Nutrition