This decadent Slow Cooker German Chocolate Spoon Cake is a delicious spin on German chocolate cake, this is served this warm with ice cream!
Hi all! I think you will love this Slow Cooker German Chocolate Spoon cake. This cake is warm, gooey, and full of standard German chocolate cake flavors, but I serve this warm with ice-cream. If you are like me and don’t turn your oven on in the summer, you will enjoy this recipe.
I start with a cake mix, but I dress it up a bit with butter instead of oil. I also add vanilla extract, and a dash of salt.
I pour the batter into a well greased slow cooker.
Then I top the batter with coconut, chocolate chunks, and pecans.
Cook on High for 1 hour and 45 minutes. Below is what it looks like after it is done cooking.
This cake isn’t the type that is cooled and sliced. You dig into it with a spoon, warm.
Top with ice cream. Best dessert I’ve had in a long time!
Try one of these other desserts in your slow cooker:
- Slow Cooker Chocolate Peanut Clusters
- Slow Cooker Gingerbread Cake
- Slow Cooker Lemon Spoon Cake
- Slow Cooker S’mores Cake
- Slow Cooker Blackberry Cobbler
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Slow Cooker German Chocolate Spoon Cake
Equipment Needed:
Ingredients:
- 15.25 oz German Chocolate cake mix
- 1/2 cup salted butter melted
- 1 cup water
- 3 large eggs
- 1 tsp. vanilla extract
- 1/8 tsp salt
- 1 cup sweetened coconut flakes
- 1 cup milk chocolate chunks or chips
- 1/2 cup pecans chopped
Optional Toppings for Serving
- vanilla ice cream
Instructions:
- In a medium bowl, mix the cake mix, melted butter, water, eggs, vanilla, and salt until just combined.
- Do not overmix, it is ok if there is small lumps in the batter.
- Spray the slow cooker well with non-stick spray.
- Pour the batter in to the slow cooker.
- Sprinkle over the coconut, chocolate chunks, and pecans.
- Cover and cook on HIGH for 1 hour and 45 minutes.
- Serve with ice cream and enjoy!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Nancy Malcolm says
Can I make it a head and then plug it in and cook it and if I do do I refrigerate it or how long can I let it sit before I turn it on?
Sarah Olson says
I usually let it sit for 20 minutes before plugging in.
Jeane says
My cake is baking for almost 3 hours and still jiggly on top, is there any other test for doneness besides cooking time? I did go ahead and spoon canned German choloclate frosting on top. of what I thought was almost6 done cake, reasoning that it would respond similarly like a hot fudge pudding/ lava cake which has water/sugar mixture poured ontop of the cake before baking. – just my thought processes. Any thoughts? Thanks
Sarah Olson says
It really depends on the slow cooker. I try to keep the lid on the entire time, opening it will make it take even longer. The only way I’ve found is the jiggly test and looking through the lid.
deLana says
Mine turned out a little dry. Next time I will add caramel topping with the coconut and pecans. It was still tasty