26 Delicious Crock Pot Cake Mouthwatering Recipes

Nothing beats coming home to the warm, inviting aroma of a freshly baked cake—especially when your slow cooker did all the work! If you love easy, fuss-free desserts that fill your kitchen with cozy comfort, you’re in for a treat. We’ve gathered 26 irresistible crock pot cake recipes that promise to delight your taste buds and simplify your baking routine. Ready to discover your new favorite dessert? Let’s dive in!

Chocolate Lava Crock Pot Cake

Baking this chocolate lava crock pot cake reminds me of those busy weeknights when I desperately need dessert but have zero energy to babysit the oven. It’s my go-to for potlucks because it’s hands-off and always impresses—plus, who doesn’t love a warm, gooey chocolate surprise waiting in the slow cooker? I love how it fills the house with that cozy chocolate aroma, making everyone hover around the kitchen long before it’s done.

Ingredients

For the cake batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract

For the chocolate sauce:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 cup boiling water

Instructions

1. Spray the inside of a 4-quart slow cooker with non-stick cooking spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 tsp baking powder, and 1/2 tsp salt until no lumps remain.
3. Pour 1/2 cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract into the dry ingredients.
4. Stir the mixture with a spatula until just combined, being careful not to overmix—this keeps the cake tender.
5. Spread the batter evenly in the bottom of the prepared slow cooker.
6. In a separate small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup unsweetened cocoa powder for the sauce.
7. Slowly pour 1 cup boiling water into the sugar-cocoa mixture while whisking continuously to prevent clumps.
8. Gently pour the chocolate sauce over the batter in the slow cooker; do not stir.
9. Cover the slow cooker and cook on high for 2 hours, or until the top looks set and dry to the touch.
10. Turn off the slow cooker and let the cake sit, uncovered, for 20 minutes to thicken the lava layer.
11. Scoop the warm cake into bowls, making sure to include the fudgy sauce from the bottom.

Luxuriously rich and molten, this cake delivers a river of warm chocolate sauce with every spoonful. I love topping it with a scoop of vanilla ice cream to contrast the deep cocoa flavor, or serving it straight from the crock pot for a cozy, communal dessert that never fails to disappear fast.

Red Velvet Slow Cooker Cake

There’s something magical about coming home to a house filled with the warm, chocolatey aroma of a freshly baked cake, especially when your slow cooker did all the work while you were busy. This red velvet slow cooker cake has become my go-to dessert for busy weeknights and last-minute potlucks—it’s impossibly moist and requires zero oven space. Trust me, once you try this fuss-free method, you’ll never want to bake red velvet any other way.

Ingredients

For the cake batter:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tbsp unsweetened cocoa powder
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the cream cheese frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1 tbsp unsweetened cocoa powder until no lumps remain.
3. Add 1 cup buttermilk, ½ cup vegetable oil, 1 large egg, 1 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for 2 minutes until smooth and evenly colored.
5. Pour the batter into the prepared slow cooker and spread it evenly with a spatula.
6. Place a clean kitchen towel or paper towels over the top of the slow cooker before securing the lid to absorb excess moisture.
7. Cook on High heat for 2 hours until the center springs back when lightly touched.
8. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
9. Turn off the slow cooker and let the cake cool inside with the lid off for 30 minutes.
10. While the cake cools, beat 4 oz softened cream cheese and ¼ cup softened unsalted butter in a bowl until creamy.
11. Gradually add 1 cup powdered sugar and ½ tsp vanilla extract, beating until the frosting is smooth and spreadable.
12. Spread the frosting evenly over the cooled cake in the slow cooker.

Gloriously tender with a subtle cocoa flavor, this cake stays incredibly moist thanks to the slow cooker’s gentle heat. I love serving it straight from the pot for a cozy family dessert, or you can slice it into squares and top with fresh berries for a stunning presentation. The cream cheese frosting adds just the right tangy sweetness to balance the rich red velvet crumb.

Pineapple Upside-Down Crock Pot Cake

Remember that time I tried to flip a pineapple upside-down cake and it ended up more like pineapple crumble? That’s exactly why I fell in love with this crock pot version—it’s foolproof and fills the whole house with the most incredible caramelized pineapple aroma while it cooks. I make this on lazy Sundays when I want dessert without the fuss, and it never fails to impress.

Ingredients

For the pineapple layer:
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1 (20 oz) can pineapple slices in juice, drained (reserve 1/4 cup juice)
– 10-12 maraschino cherries

For the cake batter:
– 1 1/2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk
– 1/4 cup reserved pineapple juice
– 1/3 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract

Instructions

1. Place 1/2 cup unsalted butter in your 6-quart crock pot insert.
2. Turn the crock pot to high heat and let the butter melt completely, about 5 minutes.
3. Sprinkle 1 cup packed light brown sugar evenly over the melted butter.
4. Arrange pineapple slices in a single layer over the brown sugar mixture.
5. Place one maraschino cherry in the center of each pineapple ring.
6. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
7. In a separate bowl, whisk 1/2 cup whole milk, 1/4 cup reserved pineapple juice, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
8. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
9. Carefully spread the batter evenly over the pineapple layer in the crock pot.
10. Place a clean kitchen towel over the top of the crock pot before putting the lid on to prevent condensation from dripping onto the cake.
11. Cook on high heat for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
12. Turn off the crock pot and let the cake rest for 15 minutes.
13. Run a knife around the edges of the cake to loosen it from the crock pot.
14. Place a large serving plate upside down over the crock pot insert.
15. Using oven mitts, carefully flip the crock pot and plate together to invert the cake onto the plate.
16. Lift the crock pot insert away slowly to reveal the caramelized pineapple topping.

This cake emerges with the most gorgeous sticky-sweet pineapple topping that caramelizes perfectly against the tender, moist crumb underneath. The cherries add little bursts of brightness that cut through the richness beautifully. Try serving it warm with a scoop of vanilla ice cream melting into all those buttery grooves—it’s pure comfort in every bite.

Moist Banana Bread Slow Cooker Cake

During those busy weeks when my kitchen counter seems to collect more overripe bananas than actual cooking happens, I found the perfect solution that fills my home with the most incredible aroma without requiring constant oven-watching. This slow cooker method has become my go-to for turning those speckled bananas into something magical while I tackle other tasks around the house.

Ingredients

For the banana bread batter:
– 3 very ripe medium bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsalted butter, melted and cooled
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon

For slow cooker preparation:
– Cooking spray
– 2 paper towels

Instructions

1. Spray the inside of your 6-quart slow cooker generously with cooking spray.
2. In a large mixing bowl, mash the ripe bananas with a fork until only small lumps remain.
3. Pour the melted butter into the mashed bananas and stir until fully combined.
4. Add the granulated sugar to the banana mixture and whisk for 1 minute until the sugar begins to dissolve.
5. Crack the egg into the mixture and add the vanilla extract, then whisk vigorously for 30 seconds until the mixture becomes slightly frothy.
6. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
7. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined—do not overmix.
8. Pour the batter into the prepared slow cooker and spread it evenly with the spatula.
9. Place 2 paper towels across the top of the slow cooker before putting on the lid to catch condensation.
10. Cook on HIGH for 2 hours, then check for doneness by inserting a toothpick into the center—it should come out clean.
11. If the toothpick shows wet batter, continue cooking in 15-minute increments until done.
12. Turn off the slow cooker and let the banana bread rest with the lid off for 30 minutes before removing.
13. Carefully run a knife around the edges and transfer the bread to a wire rack to cool completely.

But what truly makes this slow cooker version special is how incredibly moist and tender it turns out, with the gentle heat creating a texture that’s almost pudding-like in the best way possible. The cinnamon warmth really shines through, and I love serving thick slices still slightly warm with a dollop of Greek yogurt for breakfast or toasted with a pat of melting butter for an afternoon treat that feels both comforting and indulgent.

Gooey Butter Crock Pot Cake

Gosh, I can still remember the first time I tried this incredible crock pot cake at my neighbor’s potluck—it was so decadent I immediately begged for the recipe! Gooey Butter Crock Pot Cake has become my go-to dessert for busy weeks when I want something impressive without the fuss. Honestly, my slow cooker has saved dinner more times than I can count, but using it for dessert? Pure genius.

Ingredients

– For the cake base: 1 box yellow cake mix, 1/2 cup unsalted melted butter, 1 large egg
– For the cream cheese layer: 8 oz softened cream cheese, 2 large eggs, 1 tsp vanilla extract, 4 cups powdered sugar

Instructions

1. Spray a 6-quart slow cooker thoroughly with nonstick cooking spray to prevent sticking.
2. In a medium bowl, combine the yellow cake mix, melted butter, and 1 egg until a thick dough forms.
3. Press the dough evenly into the bottom of the prepared slow cooker to form the crust.
4. In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth.
5. Add 2 eggs and vanilla extract to the cream cheese, mixing for 30 seconds until fully incorporated.
6. Gradually add powdered sugar to the cream cheese mixture, beating on low speed for 2 minutes until no lumps remain.
7. Pour the cream cheese mixture evenly over the cake layer in the slow cooker.
8. Cover the slow cooker and cook on HIGH heat for 2 hours until the edges are golden and the center is set but slightly jiggly.
9. Turn off the slow cooker and let the cake rest uncovered for 30 minutes to firm up before serving.
10. Slice the warm cake into squares using a plastic knife for cleaner cuts.

Every single bite of this cake delivers that signature contrast between the buttery crust and the cloud-like cream cheese topping. The edges develop this delightful caramelization while the center stays luxuriously soft—perfect with a scoop of vanilla ice cream melting over the top. I love serving it straight from the crock pot at gatherings because it stays warm for hours, making everyone feel like they’re getting freshly baked dessert all night long.

Lemon Blueberry Slow Cooker Cake

Every time I smell lemon and blueberry baking together, it takes me right back to my grandmother’s kitchen, where she’d always have something warm waiting when we visited. This slow cooker version has become my go-to for busy days when I want that same cozy feeling without hovering over the oven. Honestly, there’s something magical about dumping ingredients in a pot and coming back to a perfectly baked cake.

Ingredients

For the cake batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup vegetable oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries

For the topping:

• 2 tbsp turbinado sugar
• 1/2 cup additional fresh blueberries

Instructions

1. Spray a 6-quart slow cooker insert thoroughly with non-stick cooking spray.
2. Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large mixing bowl.
3. In a separate bowl, whisk 1 cup buttermilk, 2 large eggs, 1/4 cup vegetable oil, zest of 1 lemon, and 2 tbsp fresh lemon juice until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (tip: don’t overmix—a few lumps are fine).
5. Gently fold in 1 cup fresh blueberries until evenly distributed throughout the batter.
6. Pour the batter into the prepared slow cooker and spread it evenly with a spatula.
7. Sprinkle 2 tbsp turbinado sugar evenly over the top of the batter.
8. Scatter 1/2 cup additional fresh blueberries over the sugar layer.
9. Place a clean kitchen towel or paper towels under the slow cooker lid to absorb condensation (tip: this prevents a soggy top).
10. Cover and cook on HIGH for 2 hours (tip: avoid opening the lid during cooking to maintain temperature).
11. Insert a toothpick into the center of the cake—it should come out clean when done.
12. Turn off the slow cooker and let the cake rest uncovered for 15 minutes before serving.

Seriously, the texture is incredibly moist with little bursts of juicy blueberries in every bite, while the lemon adds just the right brightness. I love serving this warm with a dollop of whipped cream or vanilla ice cream, but it’s equally delicious the next day with my morning coffee—if there’s any left!

Fudgy Brownie Crock Pot Cake

Every time I think about making dessert, my mind immediately goes to my trusty crock pot—it’s like having an extra set of hands in the kitchen, especially on busy weeknights. I stumbled upon this fudgy brownie crock pot cake one rainy afternoon when I was craving something rich but didn’t want to babysit the oven, and let me tell you, it’s become a family favorite. There’s something magical about letting the slow cooker work its charm while you go about your day, only to be rewarded with a decadent, gooey treat that feels like a hug in a bowl.

Ingredients

For the Brownie Batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

1. Spray the inside of a 6-quart crock pot with non-stick cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until no lumps remain.
3. Add 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients.
4. Stir the mixture with a spatula until just combined, being careful not to overmix—this keeps the brownies tender.
5. Pour the batter into the prepared crock pot and spread it evenly with the spatula.
6. Sprinkle 1 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts evenly over the top.
7. Cover the crock pot with its lid and cook on low heat for 2 hours, avoiding peeking to maintain steady temperature.
8. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
9. Turn off the crock pot and let the cake rest, uncovered, for 15 minutes to set before serving.

Kind of amazing how this cake turns out so fudgy and moist, with melted chocolate chips oozing in every bite. I love serving it warm with a scoop of vanilla ice cream, or for a fun twist, crumble it over yogurt for a breakfast treat—trust me, no one will judge!

Spiced Carrot Slow Cooker Cake

Usually, when I think of slow cooker recipes, savory stews and tender meats come to mind—but this spiced carrot cake completely changed my perspective. I first tried it on a busy weekend when my oven was occupied with a holiday roast, and the result was so moist and flavorful that it’s now my go-to for effortless desserts. Trust me, your kitchen will smell incredible as it bakes away!

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– 3 large eggs
– 1 cup vegetable oil
– 2 tsp vanilla extract
– 3 cups finely grated carrots

For the slow cooker preparation:
– Cooking spray
– ½ cup chopped walnuts (optional)

Instructions

1. Spray the inside of a 6-quart slow cooker evenly with cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves until fully combined.
3. Crack 3 large eggs into a separate medium bowl, then add 1 cup vegetable oil and 2 tsp vanilla extract, whisking vigorously for 1 minute until the mixture is smooth and slightly frothy.
4. Pour the wet ingredients into the dry ingredients, stirring with a spatula until just incorporated—be careful not to overmix.
5. Fold in 3 cups finely grated carrots and ½ cup chopped walnuts (if using) until evenly distributed throughout the batter.
6. Transfer the batter to the prepared slow cooker, spreading it into an even layer with the spatula.
7. Place the lid securely on the slow cooker and cook on High heat for 2 ½ to 3 hours, or until a toothpick inserted into the center comes out clean.
8. Turn off the slow cooker and carefully remove the insert, allowing the cake to cool in the slow cooker for 30 minutes before serving.
9. Slice the cake directly from the slow cooker insert using a plastic or silicone knife to avoid scratching the surface.

Outrageously moist and warmly spiced, this cake has a tender crumb that pairs beautifully with a dollop of cream cheese frosting or a dusting of powdered sugar. I love serving it slightly warm with a scoop of vanilla ice cream for a cozy dessert that feels like a hug in every bite!

Rich Cheesecake Crock Pot Cake

Gosh, I can still remember the first time I tried making cheesecake in my slow cooker – I was skeptical but now it’s my go-to method for that perfect creamy texture without the oven fuss. Honestly, this rich cheesecake crock pot cake has saved me during busy holidays when oven space is precious, and it always impresses with its velvety smoothness. Let me walk you through how I make this dreamy dessert that’s become a staple in my kitchen.

Ingredients

For the crust

– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted

For the filling

– 24 ounces cream cheese, softened to room temperature
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1 teaspoon vanilla extract
– ½ cup sour cream

Instructions

1. Combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 7-inch springform pan using the back of a spoon to create an even layer.
3. In a large mixing bowl, beat 24 ounces softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and lump-free.
4. Gradually add 1 cup granulated sugar to the cream cheese while continuing to beat for another 2 minutes until fully incorporated.
5. Crack 3 large eggs into a separate small bowl to check for shells, then add them one at a time to the cream cheese mixture, beating for 30 seconds after each addition.
6. Mix in 1 teaspoon vanilla extract and ½ cup sour cream on low speed just until combined, being careful not to overmix.
7. Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.
8. Place the springform pan into a 6-quart slow cooker and carefully pour hot water around the pan until it reaches halfway up the sides.
9. Cover the slow cooker with its lid and cook on high heat for 2 hours until the edges are set but the center still jiggles slightly when shaken.
10. Turn off the slow cooker, crack the lid open with a wooden spoon, and let the cheesecake cool in the slow cooker for 1 hour to prevent cracking.
11. Remove the springform pan from the slow cooker and refrigerate the cheesecake for at least 4 hours until completely chilled and firm.
12. Run a knife around the edge of the springform pan before releasing the sides to serve. Every bite delivers that signature creamy, melt-in-your-mouth texture with just the right balance of tangy and sweet. I love topping slices with fresh berry compote or a drizzle of salted caramel for an extra decadent touch – it’s so good, my family requests it for every special occasion.

Apple Cinnamon Slow Cooker Cake

Every fall, when the crisp air rolls in and apple season hits its peak, I find myself craving the warm, spiced comfort of this incredibly easy slow cooker cake. There’s something magical about coming home to a house filled with the scent of cinnamon and baked apples after a busy day—it feels like a warm hug in dessert form. I love how this recipe lets me enjoy homemade cake without heating up the kitchen or spending hours watching the oven.

Ingredients

For the cake batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

For the apple layer:

• 3 medium apples, peeled and thinly sliced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Spray the inside of your 6-quart slow cooker with non-stick cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. Add 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, then mix until a thick batter forms without overmixing.
4. Spread half of the batter evenly across the bottom of the prepared slow cooker using a spatula.
5. In a separate bowl, toss 3 peeled and thinly sliced apples with 1/4 cup brown sugar and 1 tsp ground cinnamon until evenly coated.
6. Arrange the sugared apple slices in a single layer over the batter in the slow cooker.
7. Carefully spread the remaining batter over the apple layer, covering them completely.
8. Place a clean kitchen towel or paper towels under the slow cooker lid to absorb condensation and prevent a soggy top.
9. Cook on HIGH for 2 hours or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the cake rest in the turned-off slow cooker for 15 minutes before serving to allow it to set properly.

What makes this cake truly special is how the apples become tender and almost caramelized while the cake stays incredibly moist. The cinnamon creates this wonderful warmth that pairs perfectly with the sweet apples, and I love serving it warm with a scoop of vanilla ice cream that melts into all the nooks and crannies. Sometimes I’ll even drizzle a little caramel sauce over the top for an extra indulgent treat that feels like autumn in every bite.

Pumpkin Spice Crock Pot Cake

Baking in my slow cooker has become my favorite fall tradition, especially when pumpkin spice season rolls around. I discovered this method when my oven broke during a holiday baking frenzy, and now I prefer the moist, tender cake that emerges from the crock pot. Nothing says cozy autumn like coming home to a kitchen filled with the warm scent of cinnamon and pumpkin.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– ½ tsp salt
– 1 (15 oz) can pumpkin puree
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract

For the topping:
– ½ cup brown sugar
– ¼ cup chopped pecans
– 2 tbsp melted butter
– 1 tsp cinnamon

Instructions

1. Spray the inside of your 6-quart slow cooker with non-stick cooking spray, making sure to coat the bottom and sides thoroughly.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt in a large mixing bowl.
3. Tip: For extra fluffy cake, sift your dry ingredients to eliminate any lumps before mixing.
4. Add 1 can pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients.
5. Mix on medium speed for exactly 2 minutes until the batter is smooth and fully combined.
6. Pour the batter into the prepared slow cooker, spreading it evenly with a spatula.
7. Combine ½ cup brown sugar, ¼ cup chopped pecans, 2 tbsp melted butter, and 1 tsp cinnamon in a small bowl.
8. Sprinkle the topping mixture evenly over the cake batter.
9. Tip: Leave a 1-inch border around the edges to prevent the topping from sticking to the sides.
10. Cover the slow cooker and cook on HIGH heat for 2 hours.
11. Tip: Place a clean kitchen towel under the lid to absorb condensation and prevent a soggy top.
12. Check for doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
13. Turn off the slow cooker and let the cake rest uncovered for 15 minutes before serving.

Deliciously moist with a caramelized pecan crust, this cake develops an almost pudding-like texture that melts in your mouth. The pumpkin flavor shines through the warm spices, making it perfect served warm with a scoop of vanilla ice cream that slowly melts into the tender crumb. I love how the slow cooker creates those irresistible crispy edges that contrast beautifully with the soft center.

Almond Joy Crock Pot Cake

My slow cooker has become my kitchen sidekick for effortless desserts, and this Almond Joy Crock Pot Cake is my latest obsession—it’s like a tropical vacation in a bowl, with minimal cleanup and maximum coziness. I first whipped this up during a hectic week when I craved something sweet but didn’t have time to babysit the oven, and now it’s my go-to for potlucks or lazy Sundays. Trust me, the aroma of coconut and chocolate filling your home is pure magic.

Ingredients

– For the cake batter: 1 box (15.25 oz) devil’s food cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
– For the coconut layer: 1 can (14 oz) sweetened condensed milk, 1 cup sweetened shredded coconut
– For the topping: 1 cup semi-sweet chocolate chips, ½ cup sliced almonds

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
2. In a large mixing bowl, combine the devil’s food cake mix, water, vegetable oil, and eggs using a hand mixer on medium speed for 2 minutes until smooth.
3. Pour the cake batter evenly into the prepared slow cooker, using a spatula to spread it into a uniform layer.
4. Drizzle the sweetened condensed milk slowly over the top of the batter, covering it as evenly as possible.
5. Sprinkle the shredded coconut in an even layer over the condensed milk.
6. Scatter the chocolate chips and sliced almonds evenly across the coconut layer.
7. Place the lid securely on the slow cooker and cook on low heat for 3 hours until the edges are set and a toothpick inserted into the center comes out clean.
8. Turn off the slow cooker and let the cake rest with the lid on for 30 minutes to firm up before serving.
9. Scoop the warm cake directly from the slow cooker into bowls using a large spoon.

Let this cake cool slightly before digging in—it’s wonderfully fudgy with a gooey coconut center that oozes with every bite. I love serving it topped with a scoop of vanilla ice cream to balance the richness, or you can garnish it with extra toasted almonds for a crunchy contrast. It’s the kind of dessert that disappears fast, so don’t be surprised if your family asks for seconds!

Orange Marmalade Slow Cooker Cake

A few weeks ago, I was cleaning out my pantry and discovered three jars of orange marmalade hiding behind the beans—leftover from my brief obsession with British tea time—and this cake was born from that happy discovery. It’s become my go-to dessert when I want something impressive but don’t have time to babysit the oven, especially on busy weekends when I’m juggling laundry and answering emails between stirring pots. Honestly, my slow cooker has saved dinner more times than I can count, but using it for cake? That was a game-changer.

Ingredients

For the cake batter:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

For the marmalade layer:

• 1 cup orange marmalade
• ½ cup orange juice

Instructions

1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray, making sure to coat the bottom and sides evenly to prevent sticking.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a large mixing bowl until no streaks remain.
3. Pour ½ cup melted unsalted butter into the dry ingredients and stir with a spatula until the mixture resembles coarse crumbs.
4. Crack 2 large eggs into a separate small bowl and lightly beat them with a fork until the yolks and whites are fully combined.
5. Add the beaten eggs, ½ cup whole milk, and 1 tsp vanilla extract to the batter mixture and stir vigorously for 60 seconds until the batter is smooth and free of lumps.
6. Spread the batter evenly into the prepared slow cooker using a spatula, ensuring it reaches all edges in a uniform layer.
7. In a separate bowl, combine 1 cup orange marmalade and ½ cup orange juice, stirring until the marmalade loosens into a pourable consistency.
8. Drizzle the marmalade mixture over the batter in a circular motion, covering the surface completely but avoiding the very edges to prevent overflow.
9. Place the lid securely on the slow cooker and cook on the High setting for 2 hours, resisting the urge to peek during the first 90 minutes to maintain steady heat.
10. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean with no wet batter clinging to it.
11. Turn off the slow cooker and let the cake rest with the lid on for 15 minutes to allow the top to set before serving.

You’ll love how the marmalade creates a sticky, caramelized top that contrasts with the tender crumb underneath—it’s like a cross between a pudding cake and a citrusy upside-down cake. Yesterday, I served it warm with a scoop of vanilla ice cream that melted into the orange pockets, and my kids declared it better than any bakery treat.

Peach Cobbler Crock Pot Cake

Sometimes the best desserts are the ones that practically make themselves while you go about your day. I discovered this peach cobbler crock pot cake during a hectic week when I needed something comforting but didn’t have time to babysit the oven. Seriously, if you love the taste of warm peach cobbler but want the convenience of a dump-and-go recipe, you’re going to adore this slow cooker version.

Ingredients

For the peach layer:
– 2 (15 oz) cans sliced peaches in heavy syrup, undrained
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg

For the cake batter:
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup (1 stick) unsalted butter, melted
– 1/4 cup water

Instructions

1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.

2. Pour both cans of undrained sliced peaches directly into the prepared slow cooker.

3. Sprinkle 1/2 cup granulated sugar evenly over the peaches.

4. Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg directly onto the peaches.

5. Use a wooden spoon to gently stir the peaches, sugar, and spices until well combined.

6. In a separate medium bowl, empty the entire box of yellow cake mix.

7. Pour 1/2 cup melted unsalted butter over the cake mix.

8. Add 1/4 cup water to the cake mix and butter mixture.

9. Stir the cake mix, butter, and water with a fork until a crumbly dough forms – don’t overmix, lumps are fine.

10. Drop spoonfuls of the cake mixture evenly over the peach layer in the slow cooker, covering as much surface area as possible.

11. Place the lid securely on the slow cooker and set it to cook on HIGH heat for 2 hours.

12. After 2 hours, remove the lid and check for doneness – the topping should be golden brown and a toothpick inserted into the cake portion should come out clean.

13. Turn off the slow cooker and let the cobbler sit uncovered for 15 minutes before serving to allow it to set properly.

Every spoonful delivers that perfect contrast between the juicy, spiced peaches and the buttery cake topping that forms a delightful crust. The slow cooking method makes the peaches incredibly tender while the cake develops a texture somewhere between a traditional cobbler and a moist coffee cake. I love serving this warm with a scoop of vanilla ice cream that melts into all those peach juices, creating the most comforting dessert soup you’ll ever taste.

Strawberry Shortcake Slow Cooker Delight

Oh my goodness, you guys – I have to share this absolute game-changer that saved me during last month’s crazy heatwave when turning on the oven felt like a crime against humanity. Our family strawberry patch went absolutely wild this year, and after making jam, pies, and freezing what felt like a million berries, I finally created this slow cooker masterpiece that tastes like summer in a bowl.

Ingredients

For the strawberry layer:
– 4 cups fresh strawberries, hulled and sliced
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract

For the cake layer:
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract

For serving:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Lightly grease the inside of your 6-quart slow cooker with butter or cooking spray.

2. In a medium bowl, combine 4 cups sliced strawberries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract.

3. Stir the strawberry mixture until all berries are evenly coated and the cornstarch has dissolved completely.

4. Pour the strawberry mixture into the bottom of the prepared slow cooker, spreading it into an even layer.

5. In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

6. Create a well in the center of the dry ingredients and add 1/2 cup whole milk, 1/4 cup melted butter, 1 large egg, and 1 teaspoon vanilla extract.

7. Gently stir the wet and dry ingredients together until just combined – be careful not to overmix, as this can make the cake tough.

8. Drop spoonfuls of the cake batter evenly over the strawberry layer, leaving small gaps for steam to escape.

9. Cover the slow cooker and cook on HIGH for 2 hours or until the cake springs back when lightly touched in the center.

10. While the cake cooks, chill a metal mixing bowl and beaters in the freezer for 15 minutes.

11. Remove the chilled bowl and pour in 1 cup heavy whipping cream and 2 tablespoons powdered sugar.

12. Beat the cream on medium-high speed until stiff peaks form, about 3-4 minutes.

13. Carefully remove the slow cooker insert using oven mitts – the ceramic stays hot long after cooking.

14. Let the dessert cool for 15 minutes before serving to allow the juices to thicken slightly.

15. Scoop warm strawberry shortcake into bowls and top with generous dollops of whipped cream.

Creating this dessert feels like magic every time – the cake bakes up incredibly fluffy while the strawberries create this gorgeous ruby-red syrup that soaks into every bite. Cool, creamy whipped cream melting into the warm berries creates this perfect temperature contrast that makes it impossible to stop at just one serving, especially when served in pretty mason jars for a rustic picnic vibe.

Conclusion

Joyful baking awaits with these 26 incredible crock pot cakes! From rich chocolate to fruity delights, there’s something for every sweet tooth. I hope you’ll try a few recipes and share which ones become your family favorites. Don’t forget to leave a comment with your top picks and share this delicious roundup on Pinterest for fellow dessert lovers to discover!