1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt, or to taste

3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)

1/3 cup vegetable or canola oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1 1/2 cups boiling water

ice cream and/or whipped topping or whipped cream for serving, optional but recommended


Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 8. Spray liner or base and sides of slow cooker with cooking spray; set aside.

To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa powder, baking powder, salt, and whisk to combine.

Add the milk, oil, vanilla, and stir until just moistened.

Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer.

Evenly sprinkle the chocolate chips; set aside.

To a medium bowl (the same one you already used is fine, just wipe it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder, the boiling water, and whisk to combine. Carefully pour the hot cocoa-water mixture over the batter in slow cooker. Do not stir. This mixture turns into hot fudge while the cake bakes; do not stir.

Cover and cook on high for about 1 1/2 to 2 hours, or until a toothpick inserted into center of cake comes out clean. Start checking at just over one hour to ensure you don’t overbake (no raw egg issues to worry about). My cake was done at 90 minutes. All slow cookers vary so cook until cake is done. I have not tested the recipe using the low heat setting and can’t speak to baking time or results; nor have I tested it using smaller-sized slow cookers.

Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow cake to cool momentarily before serving. I recommend serving with ice cream and/or whipped topping or whipped cream. Cake is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the cake by the second day. Storage is much easier if you use a liner because you can lift the entire liner out, cake and all, and place in an airtight container.

Recipe and Image from Averie Cooks




1 box yellow cake mix (16 - 18 oz)

1 box instant vanilla pudding mix (3.9 oz)

1 can of pumpkin (15 oz)

1.5 cups milk

1 stick of butter (melted)

Recommended: Line slow cooker with parchment paper or a slow cooker line

Recommended: Drizzle with caramel sauce before serving 


Line your slow cooker with parchment paper or liner. Dump the dry cake mix evenly along the bottom of your lined slow cooker. Then, repeat with the vanilla pudding mix and then the canned pumpkin. Pour melted butter evenly over the top of the dry ingredients, repeat process with the milk. Take a spoon and press down any dry mix that isn't wet.

Cook on low for 3-4 hours.

Cooking time will vary depending on your size. The larger it is, the less cook time will be needed. The cake will be slightly "wet" in the center. This is a good thing, you don't want to overcook it. There are no eggs in this recipe, so wet is good! It's best when the center is cooked just slightly beyond it's original liquid state and the sides are starting to firm up. Enjoy!




1 refrigerated pie crust

3 eggs

1 cup sugar

2/3 cup dark corn syrup

1/3 cup melted butter

1/8 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups chopped pecans or a combination of chopped and whole pecan halves

Vanilla ice cream for serving


Spray the inside of a crock pot with cooking spray.

Place pie crust in crock pot and mold it to fit the shape of the crock pit. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)

Stir remaining ingredients together, except pecans, until mixed well.

Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.

Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.

Cover crock pot and cook on HIGH for 2 1/2 to 3 hours.

Recipe and Image from Spicy Southern Kitchen




For the Crust:

1 1/2 cups graham cracker crumbs (about 12 whole crackers)

6 tablespoons melted butter

For the Cheesecake Filling:

24 ounces cream cheese

1 1/2 cups sour cream

1 1/4 cups granulated sugar

5 large eggs

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

1/2 teaspoon salt


Turn a 6 quart oval slow cooker on low. Lay a large piece of of parchment paper in the bottom of the crock and coat with nonstick cooking spray. Place the graham crackers in the food processor and pulse into crumbs. Then pour in the butter and pulse again to combine. Pour the crumbs into the crock and press evenly over the bottom.

Wipe out the food processor bowl, then add the cream cheese and sugar. Pulse until smooth. Scrape the bowl, the add the sour cream, eggs, flour, vanilla, and salt. Puree until extremely smooth.

Pour the filling over the crust. Cover the crock, and slow cook for 5-7 hours, until a skewer inserted into the center comes out clean. Wipe the moisture off the lid, so it doesn’t drip down on top of the cheesecake.

Move the crock to the refrigerator and chill for at least 3 hours. Carefully lift the entire cheesecake out of the crock by the edges of the paper. Peel the paper back, cut, and serve!

Recipe and Image from A Spicy Perspective