Slow cooker cakes: Dessert just got a whole lot easier

Your slow cooker isn’t just for soups, stews and main courses. These simple and sweet slow cooker cakes will blow you away at how easy they are to prepare.

Although these simple slow cooker cakes take a shortcut by using a box mix, there are plenty of flavorful mix-ins to make them taste homemade. If you love cake as much as I do, you’re going to love these easy desserts.

Carrot cake has always been one of my favorite cakes. We usually made it around Easter, and I would enjoy it with a giant smile on my face. It’s great with cream cheese frosting, but my favorite way to top it is with Cool Whip. The perfect thing about this slow cooker carrot cake is that you can let the cake cook all day long while you are at work. Could it get any easier than that?

Serves 6

Ingredients: 

• 1 box carrot cake mix
• 1 (3.4 ounce) box instant French vanilla pudding mix
• 1 (8 ounce) can crushed pineapple
• 4 eggs
• 2 cups shredded carrots
• 1 cup water
• 1 cup Greek yogurt
• 3/4 cup vegetable oil
• 1/3 cup raisins
• Cool Whip

Directions: 

1. Spray a 5- to 6-quart slow cooker with nonstick spray.
2. In a mixing bowl, add the cake mix, pudding mix, pineapple, eggs, carrots, water, yogurt, vegetable oil and raisins. Mix on low for about 3 minutes until fully incorporated.
3. Pour the mixture into the slow cooker, and cook on low heat for about 5 hours until fully cooked and set in the middle.
4. When the cake is fully cooked, slice to remove it from the slow cooker, and top with Cool Whip.

This super-fresh and summery lemon cake is rich in flavor and pairs perfectly with fresh berries. I serve mine with a dollop of whipped cream and raspberries, but it would be equally delicious with any other summer berry.

Serves 6

Ingredients:

• 1 box white cake mix
• 1 lemon, zested
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup water
• 1/3 cup melted butter
• 3 eggs
• 1/2 teaspoon vanilla bean paste
• Whipped cream
• Fresh berries

Directions:

1. Spray a 6-quart slow cooker with nonstick spray.
2. In the bowl of an electric mixer, add all the ingredients except for the whipped cream and berries, and mix on low for 2 minutes until combined. It’s OK if it’s a little lumpy.
3. Pour the batter into the slow cooker, and cook on high for 90 minutes until the cake is fully cooked.
4. Scoop out portions of the cake, dollop with whipped cream, and top with fresh berries.

While I love carrot cake and lemon cake, chocolate is probably hands down my favorite. I love mine topped with lots of fresh whipped cream and toasted walnuts. Trust me, this dessert is perfect for the chocolate lover.

Serves 6

Ingredients:

• 1 box chocolate cake mix
• 3-1/4 cups whole milk
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 cup chopped toasted walnuts
• 1 (3.2 ounce) box instant butterscotch pudding mix
• 1 (12 ounce) bag chocolate or butterscotch chips
• Whipped cream
• Toasted walnuts

Directions:

1. Spray a 6-quart slow cooker with nonstick spray.
2. In the bowl of an electric mixer, add the cake mix, 1-1/4 cups of milk, the vegetable oil and the eggs. Mix on medium speed until fully incorporated. Stir in the nuts.
3. Add the mixture to the slow cooker.
4. In a medium bowl, whisk together the pudding mix and 2 cups of milk until fully combined.
5. Pour over the cake mixture (don’t mix), and sprinkle with chocolate or butterscotch chips.
6. Cook on high for about 3 hours until the cake is set and the pudding is bubbling.
7. Scoop out portions into bowls, and top with whipped cream and toasted walnuts.

More slow cooker recipes

Slow cooker chicken fajitas
Easy weeknight slow cooker chicken tacos
Slow cooker refried beans