Decadent Slow Cooker Cake
Decadent Slow Cooker Cake is a rich, gooey treat that blends chocolate cake with caramel for effortless indulgence. This indulgent slow cooker dessert, with its moist cake and creamy toppings, is perfect for any celebration.
Ingredients
- 15.25 oz 432g devil’s food cake mix
- 3 large eggs
- 1 cup 240ml water
- ½ cup 113g unsalted butter, melted
- 14 oz 397g can sweetened condensed milk
- ½ cup 120ml caramel topping, plus extra for drizzling
- 8 oz 226g Cool Whip, thawed
- 3 Heath bars 4.2 oz/119g, chopped
- Chocolate sauce for drizzling
- Caramel sauce for drizzling
Instructions
Mix Batter
- I whisk 15.25 oz cake mix, 3 eggs, 1 cup water, and ½ cup melted butter in a bowl until smooth for a decadent indulgent slow cooker dessert base.
Prep Slow Cooker
- I spray the slow cooker insert with cooking spray, pour in the batter, and smooth it evenly for a perfect rich chocolate cake.
- Cook Cake
- I cover and cook on high for 2 hours, avoiding opening the lid to ensure an even rise for easy slow cooker sweets.
Add Toppings
- I poke holes across the cake with a spoon handle, then pour 14 oz condensed milk and ½ cup caramel topping over it, letting them soak in for a moist indulgent slow cooker dessert. I cool the insert until the bottom is touchable.
Chill and Finish
- I chill the cake in the fridge for 2 hours or overnight. I spread 8 oz Cool Whip, sprinkle chopped Heath bars, and drizzle with chocolate and caramel sauces for a stunning rich chocolate cake.
Notes
- Use slow cooker with removable insert for easy handling.
- Do not lift lid during cooking to prevent cake sinking.
- Cool cake before refrigerating to avoid condensation.
- Use high-quality caramel and chocolate sauces for best flavor.
- Chill overnight for optimal texture and flavor melding.
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