Slow Cooker Cake Mix Recipes

SLOW COOKER APPLE DUMP CAKE

Steps:

• Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.
• Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.

AMAZING SLOW COOKER CHOCOLATE CAKE

Steps:

• Spray crock of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour the cake batter into the prepared slow cooker.
• Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

SLOW-COOKER ZEBRA CAKE

Steps:

• Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
• In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
• Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
• Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
• Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Carefully remove parchment paper.
• In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
• When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

SLOW-COOKER CLASSIC COFFEE CAKE

Steps:

• Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
• In medium bowl, stir Topping ingredients until crumbly. Set aside.
• In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
• Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
• In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.

SLOW-COOKER CHOCOLATE LAVA CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
• In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

SLOW COOKER CAKE MIX APPLE COBBLER RECIPE

Steps:

• Dump the can of Apple Pie Filling evenly into the bottom of your slow cooker.
• Evenly sprinkle the yellow cake mix over the apple pie filling.
• Spoon the butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
• Cook on High for 4 hours in your slow cooker.

SLOW COOKER APPLE CRISP WITH CAKE MIX

Steps:

• Combine sugar, cornstarch, and 2 teaspoons apple pie spice in a small bowl.
• Place apples in a large slow cooker. Stir in spice mixture and toss with lemon juice.
• Mix cake mix, brown sugar, and remaining apple pie spice together in a medium bowl. Stir in melted butter until thoroughly blended; mixture will be crumbly. Sprinkle over apples in the cooker.
• Cover and cook until apples are tender, on Low for 4 hours or on High for 2 hours. Partially uncover the slow cooker and continue to cook until the topping has hardened, about 1 hour more.