Slow Cooker Caramel Cake
Slow Cooker Caramel transforms a yellow cake mix into an entirely different dessert. Best served warm with ice cream.
Servings: 8
Equipment
Ingredients
- 13.25 oz. yellow cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup oil
- 3 Tbsp. caramel (such as Ghirardelli)
- 2 pinches salt
For topping:
- ¼ cup caramel (or more)
For serving:
- ice cream
Instructions
- In a large bowl add the cake ingredients, stir until smooth, no need to get all the lumps out.
- Spray the slow cooker with non-stick spray and pour in the batter.
- Place the lid on the slow cooker and cook on HIGH For 2 hours or until the cake is done in the middle. It's best not to open the lid during the cooking time.
- When the cooking time is up, turn off the slow cooker and pour over the remaining caramel. Serve warm with ice cream and enjoy!
Notes
- Instead of spraying with non-stick cooking spray, you can line the slow cooker with foil or parchment.
- Nutritional values do not include ice cream or whipped cream.
- Cakes like this can be left on the counter for about a day. But last much longer in the fridge (about 3 days).
- Caramel: Instead of regular caramel, you can use salted caramel OR butterscotch sauce. Both are found in the same section of the grocery store.
- Oil: Melted salted butter can be used instead of oil.
- Cake mix: For a different recipe completely, you can use a chocolate cake mix or spice cake mix! Both are wonderful with caramel.
Nutrition
Calories: 328kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 495mg | Potassium: 73mg | Fiber: 1g | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg
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