Maple-Scented Apple Pecan Coffee Cake

Mary Shivers


After just two hours in the slow cooker, this aromatic and delicious cake I created was ready to serve. Apples, cinnamon, maple, and nuts combine to make this decadently divine dessert. It is perfect for a winter holiday brunch or the grand finale for any dinner, no matter the season. To live up to its name, serve it with steaming cups of coffee!


★★★★★ 1 vote

10 Min
2 Hr


  • 1/4 c
    melted unsalted butter, divided use
  • 20 oz
    can apple pie filling, (finely chop apples)
  • 1 c
  • 2 Tbsp
    pure maple syrup
  • 1/2 tsp
  • 2 Tbsp
    packed brown sugar, divided use
  • 16 1/2 oz
    box white cake mix
  • 1/2 tsp
    imitation maple flavoring
  • 2 large
    eggs, lightly beaten
  • 1/2 c
    sour cream
  • 1/2 c
  • 2/3 c
    chopped pecans

How to Make Maple-Scented Apple Pecan Coffee Cake


  1. Use 1 teaspoon of melted butter to generously grease bottom and sides of a 4-5 quart slow cooker.
  2. Stir pie filling, applesauce, syrup, cinnamon, and 2 tablespoons brown sugar together in a medium bowl. Spread evenly in bottom of slow cooker.
  3. In a large mixing bowl, stir remaining 4 tablespoons brown sugar and cake mix together. In a small mixing bowl, beat together remaining butter, maple flavoring, eggs, sour cream, and water on low speed until combined. Pour over cake mix mixture. Beat on low speed for 1-2 minutes until well mixed. Stir in pecans.
  4. Spoon evenly over pie filling mixture. Cover and cook on high for 2 hours. Turn off and immediately remove lid for 15 minutes before serving. Serve warm.
  5. May serve with a scoop of frozen vanilla yogurt on top if desired. Serves 10-12.

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