Servings: 8

Weight Watcher Smart Points: 23

Preparation Time: 20 Minutes

Cooking Time: 120 Minutes

Ready In: 140 Minutes



    1. In a medium bowl, mix the apple pie filling, cinnamon, brown sugar and cranberries until well combined; set aside.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.Spray a 6 quart crock-pot with non-stick cooking spray (I used Pam for Baking which includes flour).Spoon apple & cranberry topping into bottom of crock-pot and spread evenly to distribute.Spoon coffee cake batter over topping and spread to cover all the topping.Cover and cook on high for 2 hours
    2. Check to see if it is done by inserting a toothpick in center of cake
    3. When the toothpick comes out clean it is done.**Once cooked, remove lid and immediately run a butter knife along side of crock to help release the cake.Let cake cool in crock for 30 minutes and then run the knife around the edge again
    4. Invert cake on a serving platter.In a small bowl mix powdered sugar, vanilla extract and milk or cream for icing until smooth.Drizzle icing over cake and serve with…COFFEE (or any other beverage of your choice…hot tea is nice too)

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