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Yes you can make Crockpot Cake!! I know what you may be thinking: “Cake? In a Crockpot?” That’s right making cake in a crockpot is easy and delicious, especially when it’s a caramel cake.



Easy Crockpot Cake With Cake Mix

Slow cookers aren’t just for stews and other hearty dishes, they also make a great baking tool! You can actually make all sorts of baked goods in a crock pot, like apple dump cake. This crock pot cake only needs a few ingredients and you will be left with minimal dishes. Just throw everything in the Crockpot!

Ingredients in Crockpot Caramel Cake

  • Yellow cake mix- The neutral base of the cake. You can use any flavor.
  • International Delight coffee creamer- Adds creaminess, and makes the cake ultra-rich! You can substitute milk for this.
  • Boiling water: This helps the cake bake in the slow cooker.

How to make Crockpot Cake

  • Prepare the slow cooker: Spray a 6-7 quart slow cooker with nonstick cooking spray (you can also use a slow-cooker liner if you’d like, this just makes it easier during clean up. It’s not completely necessary.)
  • Mix in ingredients: Stir in cake mix, creamer, oil, and eggs. Mix with a whisk or hand mixer until it’s completely smooth. Then, pour it into the slow cooker. 
  • Melt the butter and sugar: In a small saucepan boil some water and whisk in brown sugar and butter until it’s completely melted. (You can also heat the water in the microwave as long as it reaches a boil.) Slowly drizzle over the cake batter in the pan.
  • Cook: Cover the crock pot with a paper towel then place the lid on top. This is to catch any condensation so the cake doesn’t get wet. Cook on high power for 1 ½ to 2 ½ hours. The range of cooking time is largely because different slow cookers cook at different speeds. After 1 ½ hours, start to watch the cake to ensure it doesn’t overcook. The crockpot cake will be done when a few crumbs stick to a toothpick when pulled out, but it will no longer look like batter. 
  • Serve: This crockpot cake tastes best when served with caramel sauce and ice cream. You can store it in the refrigerator for up to 3 days. 

Different Variations of slow cooker cake

  • The thing about crock pot cakes is that you can make them basically, however you’d like! You can switch up the flavors, cake mix, and even substitute coffee creamer for other milk. With the Holidays coming up I’m tempted to switch out coffee cream with eggnog and make a deliciously creamy eggnog cake. If you really wanted to get festive you could add finely crushed candy canes on top!
  • If you’re a fan of candy and all things thick and creamy, then you may want to try Reese’s peanut butter cup slow cooker cake! Adding peanut butter to the batter and Reese’s cups on top will be sure to give you your peanut butter chocolate fix!
  • Want something more light? Try banana nut slow cooker cake, feel free to add as many banana slices and nuts on top as your heart desires once the cake is done cooking!

FAQs

Can you bake in a crockpot?

Let this be proof that you can in fact bake in a crock pot! You can make cake, cheesecakes, crumbles, and more!

How long does it take to cook a cake in a crock pot?

It can take anywhere from 1 ½ to 2 ½ hours depending on what kind of slow cooker you have.

How do you store leftover cake?

Store your leftover cake, covered, in the fridge. You don’t want to leave it out on the counter or it will lose its moistness.

Can you freeze crockpot cake?

Yes, you can! Be sure to let it cool all the way and place it in an airtight container before putting it in the freezer. 

Slow Cooker Caramel Cake on a white plate

Slow Cooker Caramel Cake

3.84 from 24 votes
This Slow Cooker Caramel Cake is one of my favorites!! It’s easy to make, smells like fall, and tastes like the perfect cake!
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Yield 8 -10 servings
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Ingredients
 

  • 1 approximately 15 ounce yellow cake mix
  • 1 cup International Delight Creamer Caramel Macchiato or Vanilla will go best, but use your favorite
  • ½ cup (118ml) vegetable oil
  • 3 large eggs
  • 1 ½ cups (355ml) boiling water
  • ¾ cup (150g) packed brown sugar packed
  • 2 tablespoons (28g) unsalted butter
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Instructions

  • Spray a 6-7 quart slow cooker with nonstick cooking spray or line with a slow cooker liner and spray that with cooking spray. (I used the liner, it’s not necessary except it makes for easy clean up.)
  • Stir cake mix, creamer, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Pour into prepared slow cooker.
  • Heat water until boiling in a microwave or small sauce pan. Whisk in brown sugar and butter until the butter is melted. Slowly drizzle over the cake batter in the pan.
  • Cover the crock pot with a paper towel then place the lid on top. The paper towel is to catch any condensation so it doesn’t get the cake wet.
  • Cook on high power for 1 1/2 to 2 1/2 hours. There is quite a range of cooking time because all crock pots cook differently. Start peeking at the cake after 1 1/2 hours. Once it no longer looks like batter, check with a toothpick to check for doneness. A few crumbs will stick to the toothpick when it’s done.
  • Serve warm with caramel sauce and ice cream. Store in refrigerator for up to 3 days.

Recipe Notes

  • Use any flavor cake mix and creamer.
  • Salted butter may be used.
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Favorite Crock Pot Desserts



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3.84 from 24 votes (22 ratings without comment)

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70 Comments

  1. Omigod! 109?!?! That is insane because that means it was hotter there than Dubai.  Freaking Dubai!  We only got to 106.  But that’s a big drop from the usual summer high of 115.  Haha.  I really need a crock pot, but they are so expenisve here.  I might have to ship mine to make this Caramel Cake!

    Reply

  2. Dorothy – We’re finally getting a break in the weather although we still need some rain. The temperatures in Connecticut are dropping into the low 60s at night. We actually had chili for dinner. BRING ON THE SLOW COOKER! This caramel cake looks heavenly. I’m going to try this one out soon. 🙂 

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  3. I keep hearing that we will have a strong El Niño this winter – yea!  thanks for a great slow-cooker recipe – it’s nice to have a way to cook something ahead, and out of the kitchen.  This is the first day in a long time that we didn’t have to use our air conditioner.

    Reply

  4. Have I mentioned that I want to swap climates with you? I am in LOVE with 109. Let’s keep the temps there. I’m NOT a fan of anything under 85.
    I am also very into the idea of using my slow cooker for cake. I mean, I use it for chicken, but then I used it once for your dulce de leche, and now this cake is also happening. Yeah!

    Reply

  5. Caramel is one of my weak points!  I love this cake!!  I agree with you on Mother Nature, I’m so thinking she is forgetting what season it is.  We are in the mid to upper 90s everyday in Colorado and super dry as well!

    Reply