Slow Cooker Devil’s Food Cake with Caramel and Heath Bar Topping Recipe

Introduction

This Slow Cooker Better cake is a rich and indulgent dessert that’s incredibly easy to make. Combining devil’s food cake with caramel, sweetened condensed milk, and crunchy Heath bars, it’s a crowd-pleaser perfect for any occasion.

Ingredients

• 15.25 oz. Devil’s food cake mix
• 3 large eggs
• 1 cup water
• ½ cup unsalted butter, melted
• 14 oz. can sweetened condensed milk
• ½ cup caramel topping, plus extra for drizzling
• 8 oz. Cool Whip, thawed
• 3 Heath bars (4.2 ounces), chopped
• Chocolate sauce for drizzling
• Caramel sauce for drizzling

Instructions

1. Step 1: In a large bowl, blend together the cake mix, eggs, water, and melted butter until smooth.
2. Step 2: Spray the slow cooker with cooking spray, then pour in the batter and smooth it into an even layer.
3. Step 3: Cover and cook on high for 2 hours, avoiding opening the lid during cooking.
4. Step 4: When done, use the end of a spoon to poke holes all over the cake. Pour over the sweetened condensed milk and ½ cup caramel topping evenly. Remove the slow cooker insert and set it aside to cool.
5. Step 5: Once the bottom of the insert feels cool to the touch, place it in the refrigerator for at least 2 hours or overnight to chill thoroughly.
6. Step 6: After chilling, spread the whipped topping evenly over the cake. Sprinkle the chopped Heath bars on top, then drizzle caramel and chocolate sauce over everything.
7. Step 7: Serve by scooping the cake out with a large spoon. Enjoy this decadent treat!

Tips & Variations

• For a nutty twist, sprinkle chopped pecans or walnuts along with the Heath bars.
• Use homemade caramel sauce for a richer flavor.
• If you prefer a less sweet dessert, reduce the amount of caramel drizzle or use light whipped topping.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual servings briefly in the microwave if desired, but the cake is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute with chocolate or even spice cake mix, but devil’s food gives the richest flavor.

Is it necessary to chill the cake before adding the topping?

Chilling ensures the cake sets well and helps the whipped topping stay firm and fresh when served.

Slow Cooker Devil’s Food Cake with Caramel and Heath Bar Topping Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

This Slow Cooker Better Cake is a luscious, easy-to-make dessert featuring moist devil’s food cake cooked in a slow cooker. Topped with sweetened condensed milk, caramel, whipped topping, chopped Heath bars, and drizzled with chocolate and caramel sauces, this decadent treat blends rich flavors and a luxurious texture perfect for any occasion.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes plus chilling time
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 15.25 oz. Devil’s food cake mix
• 3 large eggs
• 1 cup water
• ½ cup unsalted butter, melted

Toppings

• 14 oz. can sweetened condensed milk
• ½ cup caramel topping, plus more for drizzling
• 8 oz. Cool Whip, thawed
• 3 Heath bars, chopped (about 4.2 ounces)
• Chocolate sauce, for drizzling
• Caramel sauce, for drizzling

Instructions

1. Prepare the batter: In a large bowl, blend together the devil’s food cake mix, eggs, water, and melted butter until the mixture is smooth and well combined.
2. Set up the slow cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking. Pour the cake batter into the slow cooker insert and smooth it into an even layer.
3. Cook the cake: Cover the slow cooker and cook on high for 2 hours. Avoid opening the lid during cooking to ensure even rising and proper baking.
4. Poke holes and add toppings: Once the cake is done, use the end of a spoon to poke holes all over the cake surface. Pour the sweetened condensed milk and ½ cup caramel topping evenly over the cake, allowing it to seep into the holes. Remove the slow cooker insert and set it aside to cool.
5. Chill the cake: When the slow cooker insert is cool enough to touch, transfer it to the refrigerator. Chill the cake for at least 2 hours or overnight to set the flavors and toppings.
6. Finish with whipped topping and Heath bars: Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the chopped Heath bars over the whipped topping, then drizzle additional caramel and chocolate sauces over the dessert for extra indulgence.
7. Serve: Serve the cake by scooping generous portions with a large spoon. Enjoy your decadent slow cooker dessert!

Notes

• Do not open the slow cooker lid during cooking to ensure the cake cooks evenly.
• The Heath bars add a lovely crunchy texture and toffee flavor; you can substitute with other toffee candy bars if preferred.
• Make sure the slow cooker insert is cool to the touch before refrigerating to avoid cracking or damage.
• For best results, chill the cake overnight to allow flavors to meld and toppings to set properly.
• This dessert can be made a day ahead and stored covered in the refrigerator.

Keywords: slow cooker cake, devil’s food cake, caramel cake, easy dessert, Heath bar dessert, no oven cake, whipped topping dessert