Crazy for Crust

Slow Cooker Caramel Cake

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Because, why wouldn’t you make a Slow Cooker Caramel Cake? It’s kind of a no-brainer, if you ask me.

This EASY Slow Cooker Caramel Cake is the perfect recipe! There's caramel in every bite of this sweet and moist cake recipe. It became a fast family favorite!

Dear Mother Nature,

I know that, technically, it’s still summer. I get it, really I do. It’s summer until September 23 and the weather, until then, is fair game.

But really, Ms. Nature, 109° in Sacramento? In September? That’s a little extreme, even for you. Especially because you’ve done something with all the water so it’s so dry here, and hot. And the grass is all yellow and crunchy and we can’t walk outside barefoot. Did I mention how hot it was?

The kids have been in school for weeks now. Pumpkin recipes are blowing up all over Pinterest. Halloween candy is in the stores. Can you cut us a break, please? I really, really want to drink hot chocolate. And eat soup for dinner. And break out my slow cooker. And make caramel all the things.

Also? Some rain would be nice. And snow. Is that asking too much?

Thanks for your consideration,

Dorothy

Slow Cooker Caramel Cake Recipe

I mean seriously, you guys. It’s so hot. I’d say “I refuse to turn on my oven” but I actually just got my oven back so it’s been running nonstop. I think I got about four “you’re headed into Tier Gazillion” emails from PG&E just this weekend.

But this Caramel Cake recipe? It doesn’t use an oven. It uses a slow cooker. The crockpot makes the best desserts, didn’t you know? It’s not just for chili anymore! I’ve been dying to try another cake in my slow cooker, ever since y’all loved the last one. This Slow Cooker Caramel Cake is probably one of the easiest things you’ll ever make and there is caramel in every bite! It’s delight in a bite, get it?

Slow Cooker Caramel Cake Recipe using International Delight

This cake starts off with a cake mix that I doctored with International Delight Caramel Macchiato Coffee Creamer. Do you use coffee creamer? What do you create with it? I love adding it to my coffee, but I can’t help but go beyond the cup. I love using creamer to amp up my favorite recipes.

Coffee creamer is great in frosting, ganache, dip, pie, martinis, and baked goods. It’s also good in cake! You can substitute creamer 1:1 for milk or water in most recipes. I made the cake as directed on the box but I used the creamer instead of water. The creamer adds a caramel richness to the finished cake. You can use your favorite flavor creamer, but since we’re also adding caramel sauce to the recipe, you might want to stick with the Caramel Macchiato, Vanilla, or even Pumpkin Spice.

Slow Cooker Caramel Cake Recipe - so easy!

There’s a little bit of experimentation that goes into baking in a crock pot. Every slow cooker is different and cooks differently. Yours may cook more in one area, mine might get hotter, etc. You really have to play with baking in it a few times before you really get to know your machine.

One of the important things to do when you bake in a slow cooker is to spray the inside with nonstick cooking spray. If you forget, you’re going to have a very messy clean-up, especially for this caramel recipe. I was without a kitchen sink when I made this so I went the easy route and used a Slow Cooker Liner that I also sprayed with nonstick spray. Those things are amazing, if you’ve never tried them. Cleanup is as easy as throwing the liner in the trash!

Once you have your cake batter, you pour it into your prepared crock pot. Then you make a simple caramel sauce using boiling water, brown sugar, and butter. You pour it over the top of the cake batter carefully, then cover the insert of your pot with a paper towel and the lid. The paper towel is to catch any condensation – you don’t want a wet and soggy cake.

After about an hour and a half, you can start checking on your cake. If it’s still very much batter in the center, it’ll be at least another half hour (or more). If it’s starting to look done, check it after 15 minutes. A toothpick test will work once you’re done, but there will be some crumbs sticking to the toothpick. The cake is very moist, but it’s not wet.

And it totally smells like fall, BTW. It’s sweet and buttery and full of caramel flavor, perfect served warm with ice cream.

This EASY Slow Cooker Caramel Cake is the perfect recipe! There's caramel in every bite of this sweet and moist cake recipe. It became a fast family favorite!

And more caramel, obvi.

3.7 from 10 votes
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Servings: 8 -10 servings

Slow Cooker Caramel Cake

Total Time:
3 hrs
This Slow Cooker Caramel Cake is one of my favorites!! It's easy to make, smells like fall, and tastes like the perfect cake!

Ingredients

  • 1 approximately 15 ounce yellow cake mix
  • 1 cup International Delight Creamer — Caramel Macchiato or Vanilla will go best, but use your favorite
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups boiling water
  • 3/4 cup brown sugar — packed
  • 2 tablespoons butter

Instructions

  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.
  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.

See more of my coffee creamer recipes here!

How do you create delight? Check out International Delight’s new Delightful Moments website to play games, get recipes, and more. Subscribe to get emails, or check them out on Facebook, Twitter, Pinterest, or Instagram.

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Sweets from friends:
Low Carb Slow Cooker Chocolate Cake by All Day I Dream About Food
Slow Cooker Hot Fudge Cake by Yummy Healthy Easy
Slow Cooker Pumpkin Streusel Coffee Cake by Amy’s Healthy Baking

This conversation is sponsored by International Delight. The opinions and text are all mine.

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64 comments

  1. Yes – how is it fall already? We have the opposite problem on the east coast. It was 50 degrees this morning (no exaggeration), so we had to wear long pants and jackets to the bus stop. I should have made myself this caramel cake this morning because it would have warmed me up for sure!

  2. We have nowhere near the temps you are dealing with, but I had the EXACT same thought yesterday. I’m ready for fall…and it’s still 80 degrees! But a slow cooker cake is perfect for all seasons, and this one looks amazing! I’ll take the Caramel Macchiato, thankyouverymuch! 🙂

  3. I need to try making more desserts in a slow cooker! This cake looks so good!

  4. Warm + caramel = fall perfection!!  
    Yes, as soon as it drops below 90 degrees I’ll make this!  =)  

  5. Omg, right Dorothy? Sacramento just laughs in the face of Fall. BUT that’s what I love about my slow cooker… it’s perfect for the winter AND for the summer when you don’t want to turn on the oven. Love this dessert!

  6. I can’t wait to go home and try this 🙂

  7. I don’t use my slow cooker nearly enough and with how HOT it’s been in San Diego, too, I should have been using it! Today, for the first time in about 2 months, it’s raining. This maybe will get our temps down!

    I love how resourceful  you were without your oven!

  8. Wow, 109ºf! I have never experienced 70ºf! I agree with you on Pinterest, pumpkin everything! I love this cake, it looks so moreish, pinned! 

  9. Girl – you won’t even believe it. I have TWO boxes of yellow cake mix baking in my oven as I type. Arent you proud??

  10. I was just complaining earlier that it’s 84 here today in Minnesota, but I think I’ll be quiet now. It’s 109? That’s just crazy.

    This cake looks like the personification of fall! I can almost smell it through the screen. :). I’ve never used coffee creamer in desserts before, but now I think I’ll have to. 🙂

  11. Aren’t you loving the weather we’re having now? It’s totally amazing and it’s making me CRAVE this caramel cake! Love that it’s made in the slow cooker with a liner so cleanup’s a breeze! 

  12. This looks so ooey gooey and delicious 🙂 

  13. Will the caramel cake work in a 4 quart slow cooker?

  14. I love using the slow cooker. The good smells just keep coming like the best smelling candle, but thankfully, edible!

  15. I love anything with caramel, so I will be trying out your recipe soon! My slow cookers are in use year-round, but I have never used them for dessert.

  16. 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!

  17. 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!

  18. 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.

  19. 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. 🙂 

  20. 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!

  21. Yum! This makes me even more excited for fall baking!

  22. First of all, 109??  Oh my goodness, I am going to stop complaining about our high 80’s right this minute!  And second, my one and only time making dessert in the slow cooker is a brownie cake that I just love, so I am BEYOND excited to try this delectable cake!

  23. It’s totally fall here weather-wise and pretty much 100% in my brain, so I can DEF wrap my head around this cake. I mean, crockpot + caramel is just a total GAME-changer!

  24. I wanted to die it was so hot. Every year I fool myself into thinking that September = Fall weather and every year I’m disappointed. Dang Sacramento! This cake is freakin’ awesome. Sooo happening!

  25. I’ve been so nervous about using a slow cooker for dessert but this has changed my mind. Looks wonderful. 

  26. I have to admit, I’m just not even jealous at all. It has been the perfect chilly early fall here and I’m loving it! Lol. I can bake and cook all day and don’t even feel bad about consuming allthefood because I know swimsuit season is many months away…. 😉 I am loving how moist and gooey this cake looks! I’ve never made any dessert in the slow cooker!

  27. What t a fun idea to use coffee creamer to flavor a cake. 

  28. I am just on my way home from AZ where it was around the same temp and I wanted to DIE. Seriously, that heat is nuts!
    In other news: I am dying over the fact that this is made in the slow cooker! YES PLEASE. Pinned!

  29. Wow, that temperature is a bit much. Chill down, Mother Nature. It’s finally starting too cool off here in Baltimore, and I’m so ready. Love that this cake is made in the slow cooker. Genius. 

  30. I am drooling just looking at these recipe pictures. Can you please tell me if you have any ideas what would make a good substitute for the creamer, which we can’t get in NZ? Condensed milk? Regular milk with some flavouring? I need this recipe so bad – I’m just imagining coming home from work to the smell of this! I need to look up some other slow cooker pudding recipes – I had never thought of it before! (I will also need to step up my exercise by the sounds, but that’s neither here or there when there’s caramel pudding involved!)

    • Regular milk would work just fine! You could even add some vanilla or caramel extract if you want, but most of the caramel flavor comes from the syrup that’s added, not from the cake.

  31. I would eat this cake in any temperature, it’s just perfect!   I agree, coffee creamer is so good in so many things!  

  32. Made this today, it was very disappointing. Not very good at all. Followed the recipe exactly. It took about three hours to cook completely. The cake had a very pronounced egg flavor, could not really taste any caramel. I did not even finish the portion I served myself and actually will throw the entire thing out. It is certainly not worth the waste of calories. Another Internet recipe FAIL!

    • I’m very sorry you didn’t like it Dave. That is very unfortunate. My whole family loved it and ate way too much of it! I guess this is a time when tastes are different for different people. To me it tasted like sweet cake (with the cake mix flavor) and I definitely tasted the caramel. As for the cooking time, all slow cookers cook differently. What takes 2 hours in mine might take 3 in yours and 1 1/2 in another. It’s almost impossible to give exact time for a slow cooker dessert, as I state clearly in my directions.

  33. my current caramel obsession means that this cake is pretty much nirvana to me!

  34. Do you think I could successfully double this recipe? I just have a normal 7 quart sized crock pot. would it cook okay you think? I’m nervous to try… =/

  35. When this cake was done, @2 hours in my crockpot, it was sitting in the brown sugar and water mixture.  What gives?  Is this the way it’s supposed to be?  What do you do with all that liquid?  I poured some over the cake, but it’s not like a syrup.  The cake is now cooling, sitting in a container, but very soggy from all the liquid.  This cake might taste OK if you didn’t pour all that water mixture over it.  What a Waste of time and ingredients.  

    • The mixture should have thickened a bit as it cooked. It’s not thick like pudding, but like a dippy caramel to drizzle over the top. I’m not sure what happened. Did you make any substitutions?

  36. Did not make any substitutions 

  37. I agree the caramel syrup is too watery.  Please confirm the amount of water as I’m making this cake right now for company!  Thanks!!!!

  38. Regarding the Carmel during dump. A little confused. You talk about putting it directly in the crockpot; but then you reference a pan. Should a pan be used? If so,what size?

  39. I did make this recepie. it tastes very good.
    Im not sure how it was supposed to look coming out of the crock pot, so Im not sure it was right. Mine was cooked in the crock pot for 1-1/2 to one hour 45 minutes. one end was a little darker. All the drizzling liquid ended up on the bottom. Was it supposed to happen like that? I did use the crock pot liner! What a great invention! And great tip about the paper towel under the lid. I will probably make this again just to see if it turns out the same. Thank you so much.

  40. Substituted a mashed up banana instead of the coffee creamer (left everything else the same) and it turned out great.

    Thanks for the recipe.

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