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No excuses - even your busiest days are worthy of a slow cooker cake. Make the home team happy with this sweet and easy treat.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
2 hrs 15 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. In a large bowl whisk together the next five ingredients (through vanilla) until combined. Stir in the next five ingredients (through salt) until smooth. Stir in pecans.

  • Spoon batter into the prepared cooker. Cover and cook on low for 2 1/4 to 2 3/4 hours or until internal temperature of cake is between 190°F and 200°F and center appears nearly set, rotating crockery liner once during cooking. Remove crockery liner from cooker. Cool on a wire rack 10 minutes. Loosen sides of cake and remove from cooker. Cool completely. Drizzle with dulce de leche to serve.


To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly golden, watching carefully and stirring once or twice; cool.

Nutrition Facts

235 calories; fat 11g; cholesterol 37mg; saturated fat 5g; carbohydrates 30g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 15g; protein 4g; vitamin a 242.5IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 38.3mcg; vitamin b12 0.2mcg; sodium 257mg; potassium 121mg; calcium 69mg; iron 1.1mg.