28+ Hearty Crockpot Award-Winning Dessert Recipes to Impress

If you’ve ever wished for an easier way to make delicious desserts without the stress of constant monitoring, then a crockpot is your new best friend!

These slow-cooked wonders take the effort out of baking, allowing you to relax and enjoy the company of your guests or family.

In this blog post, we’re bringing you over 28 award-winning crockpot dessert recipes that are as impressive as they are easy to make.

From gooey lava cakes to creamy cheesecakes, and fruit-filled cobblers, these recipes cover all your dessert cravings and are perfect for any occasion.

Whether you’re hosting a holiday dinner, attending a potluck, or simply indulging in a sweet treat at home, these crockpot desserts will always hit the mark.

So let’s dive into these irresistible, melt-in-your-mouth delights that you can prepare with minimal effort.

28+ Hearty Crockpot Award-Winning Dessert Recipes to Impress

There’s no doubt that these 28+ crockpot award-winning dessert recipes will make you the star of any occasion.

From indulgent chocolate cakes to fresh fruit crisps, the slow cooker provides an easy and fuss-free way to create desserts that taste like they came straight from a professional kitchen.

Not only will these recipes save you time, but they’ll also give you the opportunity to enjoy the delightful aromas and flavors of slow-cooked sweets.

So, the next time you’re craving something sweet or need a dessert to wow your guests, look no further than your trusty crockpot.

Triple Chocolate Lava Cake

This indulgent dessert is a chocolate lover’s dream, combining the gooey richness of a molten chocolate cake with the convenience of a crockpot. Perfectly moist and decadently sweet, this dish pairs well with a scoop of vanilla ice cream. Its deep chocolate flavor and molten center are sure to leave your guests raving and asking for seconds.

Ingredients:

• 1 box (15 oz) chocolate cake mix
• 1 box (3.9 oz) instant chocolate pudding mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 2 cups milk
• 1 cup semi-sweet chocolate chips
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, mix the cake mix, eggs, water, and oil until smooth. Pour the batter into the crockpot.
3. In a separate bowl, whisk together the pudding mix and milk until it thickens slightly. Gently pour the pudding over the cake batter in the crockpot. Do not mix.
4. Sprinkle the chocolate chips evenly on top.
5. Cover and cook on HIGH for 2-3 hours, or until the edges are set, but the center is gooey.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This Triple Chocolate Lava Cake is the epitome of comfort desserts. Its rich flavor and gooey texture are irresistible, making it an excellent choice for family gatherings, potlucks, or even a special weeknight treat. Not only does it taste incredible, but the ease of preparation makes it a go-to recipe for chocolate lovers everywhere.

Crockpot Apple Cinnamon Bread Pudding

A warm, spiced dessert that brings the flavors of fall to your table, this Apple Cinnamon Bread Pudding is comforting and satisfying. With chunks of tender apples and the perfect hint of cinnamon, this dessert fills your kitchen with an irresistible aroma. Topped with a drizzle of caramel sauce, it’s guaranteed to become a family favorite.

Ingredients:

• 1 loaf (16 oz) day-old French bread, cubed
• 2 large apples, peeled, cored, and diced
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2 tsp vanilla extract
• 1/2 cup raisins (optional)
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large mixing bowl, combine the bread cubes and diced apples. Add the raisins if using.
3. In another bowl, whisk together the eggs, milk, cream, brown sugar, cinnamon, nutmeg, and vanilla. Pour the mixture over the bread and apples. Toss to ensure the bread is evenly coated.
4. Transfer the mixture to the crockpot. Cover and cook on LOW for 3-4 hours, or until the custard is set and the top is slightly golden.
5. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

This Crockpot Apple Cinnamon Bread Pudding is a timeless dessert that combines classic flavors with modern convenience. The slow cooking process ensures the bread absorbs all the spiced custard, creating a rich and creamy texture. Serve this dessert at your next family dinner or holiday gathering, and watch it disappear in no time!

Slow Cooker Peach Cobbler

Bursting with sweet peaches and a golden, biscuit-like topping, this Slow Cooker Peach Cobbler is the ultimate summer dessert. The slow cooking allows the flavors to meld beautifully, resulting in a warm and satisfying treat that pairs perfectly with a scoop of vanilla ice cream.

Ingredients:

• 6 cups fresh or frozen peaches (peeled and sliced)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup unsalted butter, melted
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Instructions:

1. In a large bowl, toss the peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Transfer the mixture to a greased 6-quart crockpot.
2. In another bowl, combine the flour, oats, baking powder, and salt. Add the melted butter and milk, stirring until a dough forms.
3. Drop spoonfuls of the dough evenly over the peach mixture.
4. Cover and cook on HIGH for 2-3 hours, or until the topping is golden and the peaches are bubbly.
5. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

This Slow Cooker Peach Cobbler is a must-try dessert for any occasion. Its vibrant flavor and irresistible texture make it a crowd-pleaser, while the simple preparation allows you to enjoy the day without spending hours in the kitchen. Whether it’s for a summer barbecue or a cozy evening in, this cobbler is sure to impress.

Crockpot Banana Foster Bread Pudding

This twist on the classic bread pudding is infused with the flavors of the iconic Banana Foster dessert. A decadent combination of caramelized bananas, brown sugar, and dark rum, this dish is perfect for any occasion that calls for an indulgent dessert. The slow-cooked bread pudding is rich, sweet, and has a wonderfully creamy texture, making it an unforgettable treat.

Ingredients:

• 1 loaf (16 oz) day-old French bread, cubed
• 4 ripe bananas, sliced
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup dark rum (or use rum extract)
• 1 tsp cinnamon
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Layer the cubed bread and sliced bananas in the crockpot, then sprinkle with cinnamon and chopped walnuts, if using.
3. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar has dissolved. Add the dark rum (or rum extract) and cook for another 1-2 minutes. Pour this mixture evenly over the bread and bananas.
4. In a separate bowl, whisk together the eggs, milk, cream, and vanilla extract. Pour the egg mixture over the bread and banana layers.
5. Cover and cook on LOW for 3-4 hours, until the pudding is set and the top is golden.
6. Serve warm with a drizzle of caramel sauce or whipped cream.

This Crockpot Banana Foster Bread Pudding combines the rich, luxurious flavors of the famous dessert with the comfort of homemade bread pudding. The rum and brown sugar sauce creates a warm, caramelized topping that perfectly complements the bananas. It’s an easy yet impressive dessert that’s sure to be the star of any gathering.

Crockpot Chocolate Peanut Butter Cake

This irresistible cake brings together the classic flavor pairing of chocolate and peanut butter in a moist, gooey crockpot dessert. The peanut butter filling creates a luscious, creamy center, while the chocolate cake layer bakes to perfection around it. This is the ultimate dessert for anyone who loves this iconic combination.

Ingredients:

• 1 box (15 oz) chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 2 large eggs
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup milk
• 1/2 cup semi-sweet chocolate chips
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, prepare the chocolate cake mix according to the instructions on the box. Pour the batter into the crockpot.
3. In a separate bowl, mix the peanut butter, powdered sugar, and milk until smooth. Drop spoonfuls of the peanut butter mixture evenly over the cake batter.
4. Sprinkle the chocolate chips on top.
5. Cover and cook on HIGH for 2-3 hours, or until the cake is set and the center is gooey.
6. Serve warm with whipped cream or ice cream.

This Crockpot Chocolate Peanut Butter Cake is a dream for peanut butter and chocolate lovers. The slow cooking allows the flavors to meld beautifully, creating a dessert that’s both gooey and decadent. It’s a great choice for parties or family gatherings, and it’s sure to be devoured in no time!

Crockpot S’mores Brownies

Bring the classic camping treat into your kitchen with these S’mores Brownies made in the crockpot. A chocolate brownie base, topped with gooey marshmallows and a graham cracker crust, recreates the nostalgic flavors of a s’more in a fuss-free way. This dessert is a fun and delicious twist on a classic, perfect for any occasion.

Ingredients:

• 1 box (15 oz) brownie mix
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 1/2 cups mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a bowl, prepare the brownie mix according to package instructions and pour the batter into the crockpot.
3. In a separate bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the top of the brownie batter.
4. Cover and cook on HIGH for 2-3 hours, or until the brownies are set.
5. About 15 minutes before serving, sprinkle the mini marshmallows and chocolate chips on top. Cover and cook for an additional 10-15 minutes, until the marshmallows are gooey and golden.
6. Serve warm and enjoy!

These Crockpot S’mores Brownies combine everything you love about a s’more into one easy, delicious dessert. The brownie layer is rich and decadent, while the marshmallows and graham crackers provide that classic s’more experience. It’s a perfect treat for family nights, barbecues, or casual gatherings!

Crockpot Lemon Pudding Cake

This bright and tangy dessert is a refreshing twist on a classic pudding cake. The lemon flavor shines through the light, fluffy cake that forms over a luscious, creamy lemon pudding layer. This dish is ideal for spring and summer occasions or any time you want a light yet satisfying dessert.

Ingredients:

• 1 box (15 oz) lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package (3.4 oz) instant lemon pudding mix
• 2 cups whole milk
• 1/4 cup fresh lemon juice
• Powdered sugar for dusting
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, combine the lemon cake mix, water, oil, and eggs. Mix until smooth. Pour the batter into the crockpot.
3. In a separate bowl, whisk together the lemon pudding mix, milk, and lemon juice. Pour this mixture over the cake batter in the crockpot. Do not stir.
4. Cover and cook on LOW for 2-3 hours, until the top is set and a pudding layer has formed at the bottom.
5. Serve warm with a dusting of powdered sugar and a few lemon slices.

This Crockpot Lemon Pudding Cake offers a delightful burst of citrus flavor, paired with the sweet and tangy pudding layer underneath. It’s light, refreshing, and perfect for warmer months or a bright finish to a heavy meal. The ease of preparation makes it an ideal dessert for busy nights when you want something elegant and delicious.

Crockpot Cinnamon Roll Casserole

This cinnamon roll casserole is an indulgent breakfast or dessert that combines the gooey sweetness of cinnamon rolls with a custard-like base, all made easily in your crockpot. The cinnamon and sugar meld together perfectly, and the warm, soft casserole is topped with a sweet icing that adds the finishing touch.

Ingredients:

• 2 cans (8 count each) refrigerated cinnamon rolls
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Icing from the cinnamon roll cans
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Cut each cinnamon roll into quarters and layer them in the bottom of the crockpot.
3. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and salt. Pour this mixture over the cinnamon rolls.
4. Cover and cook on LOW for 2-3 hours, or until the casserole is set and the top is golden.
5. Drizzle the icing from the cinnamon rolls over the casserole before serving.

This Crockpot Cinnamon Roll Casserole is a decadent treat that is perfect for breakfast or dessert. The soft, warm layers of cinnamon rolls soak up the custard mixture, creating a rich, comforting dish. The gooey icing adds the finishing touch, making this casserole an irresistible dish everyone will love.

Crockpot Raspberry Swirl Cheesecake

A creamy, indulgent cheesecake with a fruity twist, this Raspberry Swirl Cheesecake is a showstopper that’s surprisingly easy to make in a crockpot. The smooth, velvety filling is perfectly balanced by the tartness of fresh raspberries, creating a dessert that’s both rich and refreshing. The slow cooking method ensures that the cheesecake comes out perfectly set, making it an ideal dessert for a special occasion or dinner party.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup raspberry preserves
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the crockpot to form the crust.
3. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream.
4. Pour the cheesecake filling over the graham cracker crust in the crockpot.
5. Heat the raspberry preserves in a small saucepan until warmed, then drop spoonfuls of the preserves onto the cheesecake mixture. Use a knife to swirl the preserves into the cheesecake.
6. Cover and cook on LOW for 2 1/2 to 3 hours, until the cheesecake is set but still slightly jiggly in the center.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This Crockpot Raspberry Swirl Cheesecake is a sophisticated dessert that combines the richness of cheesecake with the bright, sweet flavor of raspberries. The slow-cooking method gives the cheesecake a smooth, creamy texture, while the raspberry swirl adds a pop of color and flavor. It’s an elegant and easy way to impress your guests without the hassle of a traditional oven-baked cheesecake.

Crockpot Carrot Cake with Cream Cheese Frosting

This moist and flavorful carrot cake, made effortlessly in the crockpot, is a perfect dessert for any occasion. Infused with warm spices and topped with a luscious cream cheese frosting, it’s a comforting treat that combines the sweetness of carrots with a hint of cinnamon and nutmeg. The slow cooker ensures the cake is tender and fluffy every time.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Add the dry ingredients and stir until combined.
4. Stir in the grated carrots and walnuts, if using.
5. Pour the batter into the crockpot, spreading it evenly.
6. Cover and cook on LOW for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 15-20 minutes before removing it from the crockpot.
8. For the frosting, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Frost the cake once it has completely cooled.
9. Slice and serve.

This Crockpot Carrot Cake with Cream Cheese Frosting is a delectable dessert that combines the warmth of cinnamon-spiced cake with the tanginess of a rich cream cheese frosting. The slow-cooking method results in a cake that is impossibly moist and tender, while the frosting adds the perfect finishing touch. This cake is ideal for holidays, birthdays, or any time you need a comforting dessert.

Crockpot Cherry Dump Cake

This Cherry Dump Cake is a super simple, delicious dessert that’s perfect for last-minute gatherings or busy days. The layers of sweetened cherries, cake mix, and butter create a crispy, golden topping with a juicy, fruity filling. It’s an easy, no-fuss dessert that delivers big flavor in every bite.

Ingredients:

• 2 cans (21 oz each) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans (optional)
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Pour the cherry pie filling into the bottom of the crockpot and spread evenly.
3. Sprinkle the dry cake mix over the cherry filling, ensuring it is evenly distributed.
4. Drizzle the melted butter over the top of the cake mix.
5. If using, sprinkle the chopped pecans over the top.
6. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the topping is golden brown and crispy.
7. Serve warm with a scoop of vanilla ice cream or whipped cream.

This Crockpot Cherry Dump Cake is the epitome of an easy, crowd-pleasing dessert. The combination of tart cherries and a buttery, crispy cake topping is simply irresistible. It’s a great choice for potlucks, casual dinners, or when you need a quick and tasty dessert that requires minimal effort.

Crockpot Chocolate Mint Lava Cake

A delightful twist on the classic lava cake, this Chocolate Mint Lava Cake combines rich chocolate with a refreshing mint flavor that’s perfect for the holidays or any chocolate lover. The gooey mint center contrasts beautifully with the dense chocolate cake surrounding it, creating an unforgettable dessert that’s both indulgent and refreshing.

Ingredients:

• 1 box (15 oz) chocolate cake mix
• 1/2 cup water
• 1/3 cup vegetable oil
• 2 large eggs
• 1/2 cup mint chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk
• 1/2 tsp peppermint extract
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, prepare the chocolate cake mix according to the instructions on the box. Pour the batter into the crockpot.
3. In a separate bowl, whisk together the chocolate pudding mix, milk, and peppermint extract. Pour this over the cake batter in the crockpot, without stirring.
4. Sprinkle the mint chocolate chips and semi-sweet chocolate chips evenly over the top.
5. Cover and cook on HIGH for 2-3 hours, or until the edges are set and the center is gooey.
6. Serve warm with whipped cream or a scoop of vanilla ice cream.

This Crockpot Chocolate Mint Lava Cake is a rich and decadent dessert that combines the best of chocolate and mint. The gooey, minty center is the perfect contrast to the rich chocolate cake surrounding it, and the slow cooker makes it easy to prepare. It’s a great choice for special occasions, especially during the holiday season, or whenever you’re craving a mint-chocolate treat.

Crockpot Pumpkin Spice Cake

Fall is in the air with this Crockpot Pumpkin Spice Cake, a warm, comforting dessert that features the perfect blend of pumpkin, cinnamon, and nutmeg. The slow cooking method makes it incredibly moist, and the cake is topped with a rich cream cheese glaze that takes it to the next level. This is a perfect autumn dessert that captures all the cozy flavors of the season.

Ingredients:

• 1 box (15.25 oz) spice cake mix
• 1 can (15 oz) pumpkin puree
• 1/2 cup water
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, combine the spice cake mix, pumpkin puree, water, vegetable oil, eggs, cinnamon, and nutmeg. Stir until smooth.
3. Pour the batter into the crockpot and spread it evenly.
4. Cover and cook on LOW for 2 1/2 to 3 hours, or until the cake is set and a toothpick comes out clean.
5. For the cream cheese glaze, beat together the cream cheese, powdered sugar, vanilla, and milk until smooth.
6. Drizzle the glaze over the cake once it has cooled slightly, and serve warm.

This Crockpot Pumpkin Spice Cake is a perfect way to embrace the flavors of fall. The pumpkin keeps the cake moist and flavorful, while the spice mix fills the air with a cozy aroma. The cream cheese glaze adds a deliciously tangy sweetness that balances the spices, making this cake a must-try for any pumpkin dessert lover.

Crockpot Pineapple Upside-Down Cake

This classic dessert gets a crockpot twist with an easy and foolproof method to make a moist, caramelized Pineapple Upside-Down Cake. The combination of sweet pineapple rings, maraschino cherries, and a buttery brown sugar glaze creates a perfectly balanced, tropical treat. This cake is perfect for any occasion, from casual family dinners to celebrations.

Ingredients:

• 1 can (20 oz) pineapple rings, drained
• 1/2 cup maraschino cherries, drained
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the bottom of the crockpot.
3. Arrange the pineapple rings and maraschino cherries on top of the sugar mixture in a decorative pattern.
4. In a separate bowl, prepare the cake mix according to the box instructions using water, oil, and eggs. Pour the batter over the pineapple and cherries.
5. Cover and cook on LOW for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
6. Once the cake is done, let it cool for 10 minutes before flipping it over onto a serving plate. Serve warm.

This Crockpot Pineapple Upside-Down Cake is a showstopper, with its sweet and tangy flavors and caramelized pineapple topping. The slow cooker method makes it easy to prepare, and the result is a perfectly moist, decadent dessert. It’s ideal for gatherings and is sure to be a crowd favorite!

Crockpot Gingerbread Cake with Eggnog Sauce

This festive Crockpot Gingerbread Cake is a perfect dessert for the holiday season, combining the spicy warmth of ginger, cinnamon, and molasses with a rich and creamy eggnog sauce. The slow cooking process results in a moist, flavorful cake, and the eggnog sauce adds a luxurious finish that makes this dessert truly special.

Ingredients:

• 1 box (15 oz) gingerbread cake mix
• 1/2 cup molasses
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 large eggs
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup eggnog
• 1/4 cup unsalted butter, cubed
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, combine the gingerbread cake mix, molasses, vegetable oil, water, eggs, ginger, cinnamon, and cloves. Stir until smooth.
3. Pour the cake batter into the crockpot and cover.
4. Cook on LOW for 2 1/2 to 3 hours, or until a toothpick inserted in the center comes out clean.
5. For the eggnog sauce, combine the eggnog, butter, powdered sugar, and vanilla in a saucepan. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is smooth.
6. Once the cake is done, let it cool for 10 minutes. Serve the cake warm with a drizzle of eggnog sauce over the top.

This Crockpot Gingerbread Cake with Eggnog Sauce is the ultimate holiday dessert. The spicy gingerbread cake is incredibly moist, and the eggnog sauce adds a rich, creamy touch that elevates the whole dessert. It’s a festive treat that will delight everyone at the table!

Crockpot Apple Crisp

Apple Crisp is a cozy, comforting dessert, and when made in the crockpot, it becomes even easier to prepare. The tender, cinnamon-spiced apples are topped with a buttery, crunchy oat topping that caramelizes beautifully during cooking. This dessert is perfect for fall, but it can be enjoyed year-round for a warm, sweet treat.

Ingredients:

• 6 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cubed
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, salt, and lemon juice. Place the apple mixture into the bottom of the crockpot.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut the butter into small cubes and mix it into the oat mixture until it forms a crumbly texture.
4. Sprinkle the oat topping evenly over the apples in the crockpot.
5. Cover and cook on LOW for 3-4 hours, or until the apples are tender and the topping is golden brown.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

This Crockpot Apple Crisp is the perfect dessert for those chilly evenings when you want something warm and comforting. The slow-cooked apples are tender and spiced just right, while the oat topping adds a delicious crunch. Serve it with a scoop of ice cream for an extra indulgent treat!

Crockpot Chocolate-Coconut Lava Cake

This decadent Chocolate-Coconut Lava Cake is a dream for chocolate and coconut lovers. A gooey chocolate center, complemented by the subtle sweetness of coconut, is a winning combination. The slow cooker helps create the perfect molten texture, and the top is golden and slightly crisped, making it a delightful treat for any occasion.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup sweetened shredded coconut
• 1/2 cup semi-sweet chocolate chips
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk
• 1/2 tsp coconut extract (optional)
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Prepare the cake mix according to the package instructions, using water, oil, and eggs. Pour the batter into the crockpot.
3. In a separate bowl, whisk together the chocolate pudding mix and milk until smooth. Pour the pudding mixture over the cake batter in the crockpot.
4. Sprinkle the shredded coconut and chocolate chips over the top.
5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the center is gooey and the top is golden brown.
6. Serve warm with whipped cream or vanilla ice cream.

This Crockpot Chocolate-Coconut Lava Cake offers a heavenly combination of chocolate and coconut, with a warm, molten center and a slightly crisp top. The slow cooking method creates the perfect texture, making it a fantastic dessert for chocolate lovers. Pair it with whipped cream or ice cream for the ultimate indulgence!

Crockpot Mocha Lava Cake

This Mocha Lava Cake is the perfect dessert for coffee lovers, with rich chocolate and a hint of espresso creating a wonderfully indulgent treat. The slow cooker helps form a gooey, molten center that contrasts with the fudgy cake surrounding it. The dessert is easy to make and perfect for satisfying any coffee and chocolate craving.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1/4 cup strong brewed coffee
• 1/2 cup semi-sweet chocolate chips
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk
• 1/2 tsp vanilla extract
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. Prepare the cake mix according to the package instructions, substituting the water with brewed coffee. Pour the batter into the crockpot.
3. In a separate bowl, whisk together the chocolate pudding mix and milk until smooth. Pour the pudding mixture over the cake batter in the crockpot.
4. Sprinkle the chocolate chips over the top.
5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the center is molten and the edges are set.
6. Serve warm with whipped cream or ice cream.

This Crockpot Mocha Lava Cake is the perfect dessert for coffee and chocolate aficionados. The rich coffee and chocolate flavor combination, with a gooey center and fudgy top, makes for a delightful treat. It’s simple to make and ideal for any coffee lover looking for a decadent dessert experience.

Crockpot Chocolate Chip Cookie Cake

This Crockpot Chocolate Chip Cookie Cake combines the best of both worlds: a giant, gooey chocolate chip cookie and the convenience of slow cooking. The cake-like texture with gooey pockets of melted chocolate chips makes it a favorite for cookie lovers. Serve it warm for a comforting, irresistible dessert.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• Cooking spray

Instructions:

1. Spray the inside of a 6-quart crockpot with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs, one at a time, and the vanilla extract, beating until smooth. Gradually add the flour mixture and mix until just combined.
4. Stir in the chocolate chips and walnuts, if using.
5. Spoon the cookie dough into the crockpot, spreading it evenly.
6. Cover and cook on HIGH for 2 to 2 1/2 hours, or until the top is golden and the edges are set.
7. Serve warm with a scoop of vanilla ice cream.

This Crockpot Chocolate Chip Cookie Cake is a cookie lover’s dream come true. It’s a fun, easy dessert that’s gooey in the center and golden on the edges. The slow cooker creates the perfect texture for a cookie cake, and serving it warm with ice cream makes it a truly irresistible treat.

Note: More recipes are coming soon!