Dessertscrazyforcrust3.8
Slow Cooker Caramel Cake
This Slow Cooker Caramel Cake is one of my favorites!! It's easy to make, smells like fall, and tastes like the perfect cake!
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min🔥 Cook: 2h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●whisk
- ●pan
- ●microwave
- ●pot
📝 Preparation Steps
1
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.)
2
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.
large eggs3(28g) unsalted butter2 tablespoons
3
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.
4
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.
5
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.
6
Serve warm with caramel sauce and ice cream. Store in refrigerator for up to 3 days.
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