Slow Cooker Applesauce Spice Cake Recipes

Steps:

• In a 5-qt. slow cooker, combine the apples, sugar, water, salt and cinnamon. Cover and cook on low for 6-8 hours or until tender. , Turn off heat; stir in butter and vanilla. Mash if desired. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan.
• Combine cake mix, eggs, applesauce and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into bake pan.
• Bake at 350 degrees F for 40 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Turn right-side up. Cool completely.
• For frosting, combine frosting and cinnamon; stir until blended. Spread over cooled cake.

Steps:

• Combine the Apple Pie filling, cake mix, and butter in the slow cooker
• Bake on High for 2 to 2.5 hours
• Server a la mode with vanilla ice cream or your favorite whipped cream.
• Enjoy!

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

Steps:

• Core apples and peel the top third of each if desired. Combine the raisins, brown sugar and orange zest; spoon into apples. Place in a 5-qt. slow cooker., Pour water around apples. Drizzle with orange juice concentrate. Dot with butter. Cover and cook on low for 4-5 hours or until apples are tender.

Steps:

• Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.

Steps:

• Combine all ingredients in a slow cooker; stir to mix.
• Cover and cook on low setting for 8 to 10 hours, or on high setting for 3 to 4 hours.
• When done, stir with a wooden spoon. Gently crush applesauce against side of slow cooker to desired consistency.

Steps:

• 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.

Steps:

• Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
• Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.

Steps:

• Preheat oven to 350.
• Grease & flour a 13 X 9 pan.
• Combine cake mix, eggs, applesauce, and oil in a large bowl.
• Beat at medium speed with an electric mixer for 2 minutes.
• Stir in nuts.
• Pour into pan.
• Bake at 350 for 40 minutes or until toothpick inserted in the center comes out clean.
• Cool in the pan for 15 minutes.
• Invert onto cooling rack, then turn right side up.
• Cool completely.
• For frosting:.
• Combine vanilla frosting and cinnamon.
• Stir until well blended.
• Spread over cooled cake.
• ENJOY!

Steps:

• Preheat oven to 350 F.
• Mix the Applesauce, Brown Sugar, and Oil.
• Sift together the dry ingredients.
• Add the Raisins and Nuts to the flour mixture.
• Add the Applesauce mixture.
• Mix well.
• Pour into a 9 x 13 pan that has been buttered and floured.
• Bake for 40 min.
• Remove from oven.
• Invert over a cooling rack for 30 min.
• Carefully remove with spatula.
• Ice, if you dare.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes.
• To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes.

Steps:

• Spray 5-quart slow cooker with cooking spray. Place 2 (30-inch-long) strips of cooking parchment paper in X pattern in bottom and up side of slow cooker; line bottom of slow cooker with cooking parchment paper. Spray paper with cooking spray.
• In medium bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder, salt, nutmeg and cloves with whisk. In small bowl, mix applesauce, buttermilk, melted butter, vanilla and egg. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apples. Pour batter into slow cooker and spread in even layer.
• Cover; cook on High heat setting 1 hour to 1 hour 30 minutes or until puffed and toothpick inserted in center comes out clean. Cut into wedges. Serve warm; top with whipped topping.

Steps:

• Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
• Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
• Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
• Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour two 9-inch round baking pans.
• Combine all cake ingredients excep for walnuts and raisins (flour - nutmeg) in a large bowl of an electric mixer and beat well. Stir in walnuts (if using) and raisins. Pour into pans, spreading evenly. Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown. Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts.
• Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown.
• Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts.
• To make frosting using an electric mixer beat butter in a small bowl until light (3 minutes) and then add remaining frosting ingredients, beating until smooth (3 minutes).