Best Crock Pot Cake Recipes

SUPER EASY CROCK POT PUMPKIN PIE PUDDING CAKE! THIS DESSERT RECIPE IS PERFECT FOR FALL, THANKSGIVING, CHRISTMAS OR ANY DAY YOU NEED A SWEET TREAT. THE SLOW COOKER DOES ALL THE WORK AND YOU GET A DELIC

Steps:

• Spray crock pot with non stick spray
• Combine all ingredients in the crock pot, stir until lumps are gone
• Cover and cook on low for 3 hours

CROCK POT HOT FUDGE SUNDAE CAKE

Steps:

• Spray inside of 2- 3 1/2 quart crock with cooking spray.
• Mix flour, sugar, 2 TBS cocoa, baking powder and salt in medium bowl.
• Stir in milk, oil and vanilla until smooth.
• Stir in nuts.
• Spread batter evenly in slow cooker.
• Mix brown sugar and 1/4 cup cocoa in small bowl.
• Stir in hot water until smooth.
• Pour evenly over batter in crock.
• Cover and cook on high 2- 2 1/2 hours or until toothpick inserted in center comes out clean.
• Turn off crock.
• Let cake stand uncovered 30- 40 minutes to cool slightly before serving.
• Spoon warm cake into dessert dishes.
• Spoon sauce over top.
• 6 servings.

CROCK POT CHOCOLATE MUD CAKE

Steps:

• Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
• Whisk together the flour and baking powder in a medium bowl and set aside.
• In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
• Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
• Add the flour mixture and stir until thoroughly mixed.
• Pour the batter into the slow cooker and spread it evenly.
• In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
• Pour the mixture over the batter in the slow cooker.
• Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
• Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
• (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
• Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

HOT FUDGE CAKE (CROCK POT)

Steps:

• In a large mixing bowl, mix together 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt.
• Stir in the milk, melted butter and vanilla.
• Place the baking chocolate square pieces on bottom of crock pot.
• Spread the brown sugar/cocoa mixture over the bottom of the crock pot.
• In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the mixture in the crock pot. Add nuts if using.
• Pour in the boiling water. DO NOT stir mixture.
• Cover crock pot and cook on HIGH 2-3 hours or until toothpick inserted in middle comes out clean.
• Serve hot fudge cake warm with vanilla ice cream.
• Yield is estimated.

CROCK POT PUDDING CAKE

Steps:

• Spray crock pot bowl with non-stick spray.
• In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
• Stir in chocolate chips.
• Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
• Center should be just set.
• Finished cake will be very moist.
• A toothpick inserted near center should come out with moist crumbs when done.
• ENJOY!

TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)

Steps:

• Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
• In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
• Add chocolate milk, oil and vanilla. Stir until batter is smooth.
• Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
• Spread evenly in the bottom of the prepared slow cooker.
• Combine the 3/4 c sugar and 2 T cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture evenly over batter in slow cooker.
• Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
• Let stand in cooker 30-40 minutes to cool slightly before serving.
• To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.

CROCK POT CHOCOLATE PUDDING CAKE

Steps:

• In a mixing bowl, combine the first six ingredients.
• Stir in chocolate chips.
• Pour into crock pot that has been coated with cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
• Serve in bowls with whipped cream or ice cream if desired.

DECADENT CHOCOLATE DELIGHT - (CROCK POT CAKE)

Steps:

• Lightly grease inside of crock pot.
• combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
• stir in the pudding mix and chocolate chips until well blended.
• Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.

CROCK POT SODA CAKE

Steps:

• Spray crock pot with nonstick spray.
• Combine cake mix and soda, pour into crock pot.
• Cook on low 2-3 hours or until a toothpick inserted in middle, comes out clean.

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Steps:

• Spray crock pot insert with cooking spray.
• Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
• Stir in soy milk, oil, and vanilla until smooth.
• Pour batter into crock pot insert.
• Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
• Pour hot water over contents of crockpot - DO NOT STIR!
• Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
• Spoon cake into bowls. Spoon sauce over top.
• Great on its own; also yummy with soy whipped cream or vanilla ice cream.

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• In large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg white and vanilla.
• Combine molasses and water until blended.
• Combine the flour, baking soda and spices.
• Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
• Fold in nuts.
• Pour into a greased 3 quart slow cooker.
• Sprinkle with brown sugar.
• Combine hot water and melted butter and pour over the batter but do not stir.
• Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
• Turn off heat and let stand for 15 minutes. Serve warm.

CARROT CAKE (CROCK POT)

Steps:

• Beat eggs with sugar and oil. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla.
• Pour into greased and floured Crock pot bake pan. Cover and place in Crock pot.
• Cover. Bake on HIGH setting 2 1/2 - 4 hours.
• Ice with cream cheese icing.

SEASON'S CROCK POT HOT FUDGE PUDDING CAKE

Steps:

• Spray the inside of a 2 - 3 1/2 quart slow cooker with cooking spray.
• Mix flour, sugar, 2 TBSP cocoa, baking powder and salt in a medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
• Mix brown sugar and ¼ cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker.
• Cover and cook on high heat setting for 2 -2 ½ hours or until tooth pick inserted comes out clean.
• Turn off slow cooker and let stand uncovered 30-40 minutes to cool slightly and to let the sauce thicken before serving.
• Spoon warm cake into dessert dishes with sauce on top. Serve with vanilla ice cream.

CROCK POT STRAWBERRY DUMP CAKE

Steps:

• Place pie filling in crock pot.
• Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over the filling.
• Sprinkle walnuts evenly over the top.
• Cover and cook on low for 2 to 3 hours. (Mine took the full 3 hours.).
• Serve in bowls topped with a dollop of Cool Whip.

ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)

Steps:

• Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
• Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
• Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
• Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
• Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
• Spoon into dessert dishes, and serve with ice cream, if desired.

CROCK POT SELF FROSTING CHOCOLATE CAKE

Steps:

• 1. Combine cake mix, 3/4 cup water, oil and eggs in greased crockpot.(I use a medium size crockpot, about 8 inches round) Mix nuts into batter. mix together chocolate syrup,sugar and 1/4 cup warm water and drizzle over batter. Cover and cook on Low for 2-3 hours. Good with a dollop of whipped cream.
• 2. the "Frosting" is on the bottom of the cake. Depending on your crockpot, mine is old and takes the full three hours.

CROCK POT HOT FUDGE BROWNIE CAKE

Steps:

• 1. Combine all bottom layer ingredients in bowl. Spread into greased 3 1/2 quart slow cooker. Mix together topping ingredients, completely dissolving cocoa and sugar in boiling water. Pour over batter. Cover and cook on high for 2 hours. Turn off slow cooker and allow to sit for 30 minutes. Spoon into bowls and serve with ice cream or whipped cream.

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
• In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
• Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
• To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.

GERMAN CHOCOLATE CROCK POT CAKE

Steps:

• 1. Spray inside of crock pot with cooking spray.Sprinkle the dry cake mix inside of crock pot.Mix next 5 ingredients.Pour this over cake mix.
• 2. Sprinkle dry cook and serve pudding over that mixture.Top with marshmallows,chopped nuts and chocolate chips.Pour milk over chocolate chips.Cover and cook on low for 5-6 hours.Do not remove the crock pot lid.It would lower themp.inside of the crock pot.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• The paper towl absorbs the moisture and does not allow the water to drop onto the cake.