Crock-Pot Apple Cranberry Coffee Cake

Crock-Pot Apple Cranberry Coffee CakeApples and cranberries just scream Autumn to me and I love the combination. This coffee cake is simple to prepare and is a nice dish to serve for breakfast or brunch. Because this coffee cake cooks in the Crock-Pot for 2+ hours you are going to either want to start it early in the morning or make it up the night before. I either put it together and cook it after dinner, and then put it in the fridge and warm it up in the morning or I start it in the morning and we have a brunch and serve a larger meal along side. This is also nice to take to potlucks or give as a little treat to a new mommy or someone sick and needing something home cooked. I also think this would make a lovely Christmas brunch dish!

Crock-Pot Apple Cranberry Coffee Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8 Servings


Apple Cranberry Topping
1 (21 Oz.) Can Of Apple Pie Filling
1 Teaspoon Ground Cinnamon
1/4 Cup Brown Sugar, Packed
1 Cup Sweetened Dried Cranberries (Craisins)
Coffee Cake
1 (18.25 Oz.) Box Of Spice Cake Mix*
2 Eggs
1/2 Cup Sour Cream
3 Tablespoons Melted Butter
1/2 Cup Powdered Sugar
1/4 Teaspoon Pure Vanilla Extract
1 Tablespoon Milk or Cream


  1. In a medium bowl, mix the apple pie filling, cinnamon, brown sugar and cranberries until well combined; set aside.
  2. In another bowl combine the spice cake mix, eggs, sour cream and melted butter and mix with a sturdy wooden spoon or spatula until everything is moistened and there are no major lumps in the batter.
  3. Spray a 6 quart crock-pot with non-stick cooking spray (I used Pam for Baking which includes flour).
  4. Spoon apple & cranberry topping into bottom of crock-pot and spread evenly to distribute.
  5. Spoon coffee cake batter over topping and spread to cover all the topping.
  6. Cover and cook on high for 2 hours. Check to see if it is done by inserting a toothpick in center of cake. When the toothpick comes out clean it is done.**
  7. Once cooked, remove lid and immediately run a butter knife along side of crock to help release the cake.
  8. Let cake cool in crock for 30 minutes and then run the knife around the edge again. Invert cake on a serving platter.
  9. In a small bowl mix powdered sugar, vanilla extract and milk or cream for icing until smooth.
  10. Drizzle icing over cake and serve with…COFFEE (or any other beverage of your choice…hot tea is nice too)


*If you do not have a spice cake mix handy, use a yellow cake mix and add a teaspoon of cinnamon. ** Crock-Pot temperatures can vary, mine took 2 1/2 hours to cook.

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