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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!
Total Time 3 hours
Servings 8 -10 servings
Author Dorothy Kern

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

  • 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.