When looking for slow cooker desserts, there’s one thing to keep in mind: they aren’t going to be super pretty.
Making a three-tiered cake in a slow cooker just isn’t feasible, and for most of these recipes, you’ll be serving right out of the pot.
That doesn’t mean they’re not insanely delicious! I’m talking about gooey caramel cakes, warm rice pudding, and sinful chocolate fondue.
This list of 30 sensational slow cooker desserts has everything you’ll need for a homegrown, super-satisfying end to your dinner.
If you have a sweet tooth like me, every one of these will be a hit!
When I was younger, I used to request my chocolate cake warm. There’s nothing more indulgent than a big slice of warm, melted chocolate cake.
This recipe takes it up a notch by adding a layer of caramel that seeps right into the cake, leaving you with one tasty mess.
If you really want an ooey-gooey scoop of chocolate cake, try adding a layer of chocolate chips between the cake and the caramel!
If you’re not making your own dulce de leche, then now is the time to start! I promise, it’s crazy-easy.
Have a can of condensed milk and a slow cooker? That’s all you’ll need!
I’ve been making it this way for years, and it works every single time. Just add your can to the pot and cover it with water, then set it on low overnight.
If you’re nervous about it going too far (or not far enough), try using tight-seal mason jars. That way, you can see the color changing and pull it when it’s ready.
This recipe is pretty similar to this fantastic Bisquick peach cobbler. It’s as easy as dumping it all in the pot and trying to be patient.
I love how thick this slow-cook makes the fruit layer, letting the cornstarch do its thing. If you’re a fan of Bisquick, you can easily swap it out for a thicker top.
If you live in a hot climate, this recipe will be your saving grace!
We all get sweet cravings during the summer, but the thought of putting the oven on is just too much.
That’s the beauty of the slow cooker! Just remember to add a few layers of paper towels over the top to avoid any condensation disasters.
Line the rim and use the lid to hold them in place.
I’m a huge fan of blondies, in any form, but when I tried these, I was hooked (I ate three in one sitting).
If I’m making cake pops, I’ll often use my slow cooker to melt the chocolate, leaving it on warm, so the chocolate stays liquid while I work.
This recipe is using the same concept and will make melting the chocolate chips a breeze. Plus, there’s no chance of burning your arm on hot steam.
Here’s another recipe that is marvelously messy and devilishly delicious!
Just picture it: tender, moist chocolate cake, loaded with marshmallows and chocolate chips. But wait, it gets better!
The whole gets smothered in marshmallow Fluff and sprinkled with graham crackers for much-needed crunch.
I suggest abandoning the bowls and just diving right in!
I’m pretty sure we all have a few boxes of cake mix in the cupboard, and I would bet there’s a bag of frozen fruit in your freezer.
Am I right? Then you have everything you’ll need to make this sweet, tart, warm and tasty berry dump cake.
Feel free to mix up the berries in this. I usually have way more blueberries than anything else.
If you’ve ever made fudge, you know that it can be tiring. It needs to hit a certain temperature and then often needs a good beating.
My biceps are never ready for fudge season.
But with this version, the ingredients slowly melt together, and you just need to stir every 15-30 minutes. How easy is that?
This cake is dense, moist, and brimming with fall flavors.
The only way you could make this better would be to add in some chopped apple chunks and maybe top it off with lashings of brown sugar glaze.
Even though it’s served warm, nothing screams summer like a big bowl of peach cobbler. The colors are just too sunny to pass up!
Make this for your next BBQ and be prepared to receive praise. You should probably plug in both Crockpots and make double!
I don’t leave hot chocolate for just the colder months.
As good as it is on a chilly winter night, there’s also something incredibly comforting about a mug of hot chocolate on a warm summer’s eve.
And this is the best way to make it! Have a slumber party coming up or a girl’s night in?
Just throw everything in the cooker and leave it to warm through. Your guests will thank you later.
A dump cake is just that: you dump the ingredients in the pot and let the oven do its thing.
The name might not be the most appealing, but the short prep time sure is.
This slow cooker dessert is almost like a chocolate and cherry cobbler.
It’s glossy with tart cherries on the bottom, with a decadent layer of chocolate cake baked right over the top.
Three ingredients and 10 minutes later, you’ll have this cooking away while you finish that load of laundry or those few chapters you have left.
This isn’t your average coffee cake. Rather than a crumbly cinnamon topping, this cake absorbs all that spice, making each bite better than the last.
If you think you’ll miss the texture here, why not try adding some chopped walnuts to the mix?
Fruit butters are highly concentrated fruit spreads. They’re cooked down to the point that they’re silky smooth and bursting with flavor.
These kinds of spread make great little gifts and are a nice way to use up excess fruit. I’ve made all kinds and use them on toast, bagels, and to flavor plain yogurt.
Looking for something light for a springtime gathering? This recipe is perfect for a quick coffee morning or just for something sweet in the afternoon.
This lemon and poppy seed cake is super moist and brimming with zest, thanks to the tangy lemon glaze.
You’ll need to pour it over the hot cake to give it time to soak in.
This is so much more than just carrot cake. It’s pudding, caramel, spice cake, streusel, coconut, carrots, and pecans all in one dangerously delicious pot.
Since this cake has cheesecake pudding right in the mix, you won’t need frosting.
I used dulce de leche in mine because I prefer the deeper flavor and thicker texture, but a good salted caramel would be just as dreamy.
I have to preface this for all you die-hard scone addicts: these are light and fluffy, but not your typical scones. Still, they’re worth a try!
The recipe is pretty similar to a regular scone recipe, but since it’s made in the slow cooker, you won’t get the same firm edge as you do in the oven.
That being said, the texture is so light and moist!
Baked apples are such a great way to enjoy your dessert without any guilt. Instead of buttery pastry, these use the apples to hold a spiced oat filling.
Think of them as individual portions of apple crisp. Just scoop out the middle and fill it with a mix of oats, brown sugar, and cinnamon.
Serve with a big scoop of ice cream.
I was hesitant with this one. Pecan pie in the slow cooker? Doesn’t sound legit.
Boy, was I wrong. All you’ll need is store-bought pie dough and a parchment paper liner.
Most oval slow cookers will need a bit of extra filling to account for the size difference.
My slow cooker is round, so this actually came out looking pretty pie-like.
To get your edges as smooth as possible, try folding pleats into the parchment paper.
This recipe is a game-changer! Chocolate fondue is smooth, rich, and delicious, no question.
But a pot of warm caramel that I can dunk my fruit into? I might be in heaven.
Be sure to stir this to prevent anything from catching on the bottom, and feel free to experiment.
I always add sea salt to my caramel and whatever dark booze I can find. A splash of bourbon is never a bad idea.
Rice pudding was a staple in my house growing up. My nana used to make it every Sunday with lots of sugar, evaporated milk, and plenty of love.
Not only is it a simple, sweet treat, but it’s so economical. We all have a bag of rice in the cupboard, and then you’ll just need to add sugar, milk, and maybe some cinnamon.
I’ve been making a brown rice version recently with coconut milk. Let it cool and top it with some chopped mango for a super satisfying breakfast.
Here’s another quick, cheap, and readily available dessert. It’s rich, creamy, and very filling.
My two tips for making bread pudding: always use stale bread, and let the mix sit overnight if you can.
The stale bread will soak up all that creaminess, making the final result velvety smooth.
I have a deep love for everything banana. I like it in my smoothies, my bread, and even my cocktails.
But when it comes to my pancakes, bananas Foster is my biggest vice. This version is so simple, and no hot, flaming pans in sight!
Poached pears are such a great way to show off without actually doing much work.
Once you have the right poaching liquid (and the right combination of spices), you can pretty much let them do their thing.
Once they’ve softened, they can be used in cakes, tarts, or as a sorbet. And can I tell you a secret? You can reuse the poaching liquid.
Just keep it in the fridge (or freezer), and you’ll get another round out of it with added flavor.
This cake recipe includes instant pudding mix and sour cream, so you know it’ll be insanely moist.
When it comes to adding your top layer, always remember to be liberal when poking holes in your cake, and always pour when the cake is still warm.
Like with the peanut butter clusters from above, this genius little recipe uses the Crockpot to melt chocolate, peanut butter, and marshmallows perfectly.
Once it’s all silky smooth, stir through your extras and spoon onto a lined baking sheet.
Peanuts and mini-marshmallows are pretty classic, but I also like to throw in brownie chunks and chopped cherries, too.
What could make this sweet, pink, strawberry-infused cake better? How about a cheesecake swirl?
It’s such an easy way to add a different texture and a light creaminess to the cake.
This recipe has just nine ingredients, is gluten-free, and makes one of the best chewy oatmeal cookies I’ve ever tried.
Be sure to get gluten-free oats, and you could even replace the eggs with applesauce or mashed bananas if you want to make it vegan.
It’s not uncommon to bake a quickbread and find it comes out dry.
They need about an hour in the oven, and if they have lots of extras, they may even need longer.
By using the slow cooker, you’ll guarantee that it comes out beautifully tender.
Remember that you’ll need to raise your loaf pan on a rack or add some water to the pot so that the bottom doesn’t burn.
If you’re indulging in chocolate, it really should be a pot full of silky, shiny ganache with a platter full of fresh fruit, marshmallows, cookies, brownies, and potato chips.
When making ganache, you may have noticed that the cream will sometimes split.
That’s due to the cream heating up too fast. There’s no chance of that in the slow cooker.
Be sure to stir the mix every 10 minutes or so, and make it as dark or light as you prefer.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?