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Tropical Pudding Cake

It's time to make some great summer slow cooker recipes. Try this amazing Tropical Pudding Cake for a dessert that is full of surprises. With a rich tropical flavor coming from sliced apples and pineapples, it will be your new best friend.

Serves8 (about 3/4 cup each)

Preparation Time15 min

Cooking Time2 hr

Cooking MethodSlow Cooker


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 8 tablespoons butter, melted
  • 1 cup milk
  • 1 can (21-ounces) canned sliced apples
  • 1 can (21-ounces) crushed pineapple, drained
  • 3/4 cup toasted walnuts
  • 2 cups packed brown sugar
  • 2 cups V8 Splash Tropical Blend Juice Drink
  • 2 cups water
  • vanilla ice cream (optional)


  1. Stir the flour, sugar, baking powder and cinnamon in a large bowl. Stir half of the butter and the milk into the flour mixture. Stir the apples, pineapple and walnuts into the batter. Pour into a 4-quart slow cooker.

  2. Heat the brown sugar, juice drink, water and remaining butter in a 3-quart saucepan over medium-high heat to a boil. Cook for 2 minutes, stirring often. Pour over the batter in the slow cooker.

  3. Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs.

  4. Turn off the cooker. Uncover and let stand for 30 minutes. Serve with vanilla ice cream, if desired.

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According to my conversion chart it should take 40-50 minutes in a 350 degree oven. Check with a toothpick. When it come out with soft crumbs it is done.

This cake looks really good...can you bake this in the oven?.....I would really like someone to let me know........


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