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