See what my friends at Crazy for Crust had to say about this delicious recipe that’s fit for both cake and crock pots!
“I love using the slow cooker. The good smells just keep coming like the best smelling candle, but thankfully, edible!”
“Warm + caramel = fall perfection!! Yes, as soon as it drops below 90 degrees I’ll make this!”
“This cake looks like the personification of fall! I can almost smell it through the screen. :). I’ve never used coffee creamer in desserts before, but now I think I’ll have to.”
Ingredients
1 (approximately 15 ounce) Pillsbury yellow cake mix
1 cup International Delight Creamer (Caramel Macchiato or Vanilla will go best, but use your favorite)
1/2 cup McKesson vegetable oil
3 Eggland’s Best eggs
1 1/2 cups boiling water
3/4 cup Domino brown sugar, packed
2 tablespoons Land O Lakes butter
Instructions:
Spray a 6-7 quart slow cooker with nonstick spray.
Stir cake mix, creamer, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Pour into prepared slow cooker.
Heat water in a microwave or small sauce pan. When boiling, whisk in brown sugar and butter until the butter is melted. Drizzle over the cake batter.
Cover the crock pot with a paper towel then place the lid on top. The paper towel is to catch any condensation so it doesn’t get the cake wet.
Cook on high for 1 1/2 to 2 1/2 hours. Start peeking at the cake after 1 1/2 hours – all slow cookers are a little different. Once it no longer looks like batter, check with a toothpick to check for doneness. A few crumbs will stick to the toothpick when it’s done.
Quick Tip: You can substitute other flavors of International Delight if you’d like a spin of flavor. Vanilla, caramel, and butter based flavors will be your best ones to turn to.
Thank you to Crazy for Crust for this awesome recipe.
