SLOW-COOKER APPLE CRISP COFFEE CAKE

Slow-Cooker Apple Crisp Coffee Cake image

Not only will it make your house smell heavenly, this harvest-style coffee cake will have everyone asking for seconds. Betty Crocker™ Super Moist™ yellow cake mix and apple pie filling team up for a dish that's perfect for brunch or dessert.

Provided by Corey Valley

Categories Breakfast

Time 3h50m

Yield 10

Number Of Ingredients 15

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Ingredients

1 can (21 oz) apple pie filling, apple slices somewhat broken up
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 cup quick-cooking oats
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 cup butter, room temperature, cut into small chunks
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 eggs, beaten
1/2 cup sour cream
1/2 cup evaporated milk
1/3 cup butter, softened
1/2 teaspoon ground cinnamon

Steps:

Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.
In small bowl, mix Apple Mixture ingredients; set aside.
To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.
In large bowl, mix Cake Batter ingredients until well combined.
In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.
Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.
Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.
When ready to serve, invert coffee cake onto serving plate.

Nutrition Facts : Calories 530, Carbohydrate 81 g, Cholesterol 85 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 56 g, TransFat 1/2 g