Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipes

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CROCK POT - DULCE DE LECHE



Crock Pot - Dulce De Leche image

All you do is heat canned sweetened condensed milk in water for several hours in a crock pot until the condensed milk transforms into this amazing caramel treat inside

Provided by kmergirl

Categories     Sauces

Time 8h2m

Yield 10 serving(s)

Number Of Ingredients 2

2 (5 ounce) cans sweetened condensed milk
1 pint water

Steps:

  • Remove the label from the cans of sweetened condensed milk.
  • Place the cans on their side inside the crock pot.
  • Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
  • Set the crock pot on low and cook the cans in water for 8 hours.
  • When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.
  • Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking.
  • What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!

Nutrition Facts : Calories 91, Fat 2.5, SaturatedFat 1.6, Cholesterol 9.6, Sodium 37.4, Carbohydrate 15.4, Sugar 15.4, Protein 2.2

DULCE DE LECHE CAKE



Dulce de Leche Cake image

Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup water
2 teaspoons vanilla
3 eggs
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
  • In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g

CROCKPOT DULCE DE LECHE SWEET POTATO PUDDING CAKE



Crockpot Dulce De Leche Sweet Potato Pudding Cake image

This is Emily Hobb's recipe from Just a Pinch Recipe Club. I really want to make this so I'm posting here for safekeeping and to get the nutritional info :) How cool that you "bake" this in a crockpot!!

Provided by Raquel Grinnell

Categories     Dessert

Time 1h55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup brown sugar
1 (15 ounce) can sweet potatoes, drained, finely mashed
2 large eggs
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup pecans, toasted and finely chopped
1 cup dulce de leche
1/4 cup flaked coconut, toasted

Steps:

  • Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
  • In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
  • Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

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