36+ Easy and Tasty Crockpot Baking Recipes for Every Craving

When it comes to baking, we often think of preheating the oven, measuring ingredients, and timing everything perfectly to ensure a successful outcome.

But what if we told you there’s a simpler way to create warm, delicious treats with minimal effort?

Enter the crockpot! This kitchen appliance is more than just for stews and soups—it’s an incredible tool for baking, too.

With its slow and even heat, the crockpot creates perfectly moist cakes, cookies, and even pies, making it the perfect solution for hassle-free baking.

In this article, we’ve compiled 36+ crockpot baking recipes that will allow you to whip up everything from gooey chocolate chip cookies to warm cinnamon rolls.

Whether you’re looking for sweet indulgence or savory snacks, the crockpot can help you bake up something delicious with ease.

So, get ready to discover a whole new way to bake that will save you time and effort while delivering perfect results every time!

36+ Easy and Tasty Crockpot Baking Recipes for Every Craving

Baking doesn’t have to be complicated, and with these 36+ crockpot baking recipes, you can enjoy a wide variety of treats without the need for a traditional oven.

The beauty of the crockpot is its ability to lock in moisture and flavors, making it the ideal method for creating rich, gooey, and tender cakes, cookies, and more.

Whether you’re short on time or just looking for an easier way to bake, these recipes are sure to inspire you to get your slow cooker out and start baking!

So, the next time you’re in the mood for something sweet—or savory—why not skip the oven and let your crockpot do the work?

With these simple and mouthwatering recipes, baking has never been easier or more delicious!

Chocolate Lava Cake in the Crockpot

This rich and indulgent dessert combines the gooey goodness of molten chocolate with the simplicity of slow cooking. Perfect for special occasions or an evening treat, this chocolate lava cake is a crowd-pleaser that fills your home with the comforting aroma of cocoa.

Ingredients:

• 1 box of chocolate cake mix
• 1 package of instant chocolate pudding mix
• 4 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 2 cups milk
• 1 cup semi-sweet chocolate chips

Instructions:

1. Grease the inside of your crockpot with non-stick spray or butter.
2. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions, combining it with eggs, water, and vegetable oil.
3. In another bowl, prepare the instant chocolate pudding by whisking together the mix and milk.
4. Pour the cake batter into the crockpot, spreading it evenly.
5. Gently pour the pudding mixture over the cake batter without mixing.
6. Sprinkle the chocolate chips evenly over the top.
7. Cover and cook on high for 2-3 hours or until the edges are set, but the center remains slightly gooey.
8. Serve warm with a scoop of vanilla ice cream or whipped cream.

The result is a luxurious, gooey lava cake that satisfies every chocolate craving. The convenience of the crockpot ensures that the dessert cooks to perfection without the need for constant monitoring.

Crockpot Cinnamon Roll Casserole

This delightful breakfast or brunch dish captures the warm, spiced flavor of cinnamon rolls with minimal effort. Perfect for weekends or holiday mornings, this recipe ensures a crowd-pleasing meal that’s soft, sticky, and incredibly satisfying.

Ingredients:

• 2 cans of refrigerated cinnamon rolls
• 4 large eggs
• 1/2 cup milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions:

1. Spray your crockpot with non-stick cooking spray.
2. Cut each cinnamon roll into quarters and layer half of them in the bottom of the crockpot.
3. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon.
4. Pour half of the egg mixture over the cinnamon rolls in the crockpot.
5. Layer the remaining cinnamon roll pieces and pour the rest of the egg mixture on top.
6. Cover and cook on low for 2.5-3 hours, or until the casserole is set and the rolls are golden.
7. Drizzle the icing from the cinnamon roll packages over the top before serving.

This crockpot cinnamon roll casserole is an effortless way to serve a delicious, bakery-style treat to your loved ones. The warm spices and gooey texture will leave everyone coming back for seconds.

Lemon Blueberry Crockpot Cake

Bright, zesty, and bursting with blueberry flavor, this lemon blueberry cake is a delightful dessert that brings sunshine to your table. Its light and refreshing taste makes it a fantastic option for spring and summer gatherings.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup fresh or frozen blueberries
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Lightly grease your crockpot or line it with parchment paper.
2. Prepare the lemon cake mix according to package directions by combining it with water, vegetable oil, and eggs.
3. Gently fold in the blueberries and pour the batter into the crockpot.
4. Cover and cook on high for 2-3 hours, or until a toothpick inserted in the center comes out clean.
5. In a small bowl, whisk together the powdered sugar and lemon juice to create a glaze.
6. Once the cake has cooled slightly, drizzle the glaze over the top and serve.

The pairing of tart lemon and sweet blueberries creates a balanced dessert that’s as appealing to the eyes as it is to the taste buds. This crockpot cake is a testament to how easy and delicious slow cooker baking can be.

Peach Cobbler in the Crockpot

This comforting, warm dessert is a perfect way to enjoy the sweet taste of peaches year-round. The buttery biscuit topping paired with tender, juicy peaches makes it an irresistible treat that’s sure to please everyone at the table.

Ingredients:

• 4 cups fresh or frozen peaches, peeled and sliced
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 box of yellow cake mix
• 1/2 cup unsalted butter, melted

Instructions:

1. Grease the inside of the crockpot with non-stick spray.
2. In a mixing bowl, combine the peaches, sugar, cinnamon, and lemon juice. Pour the mixture into the bottom of the crockpot.
3. Sprinkle the cake mix evenly over the top of the peaches.
4. Drizzle the melted butter over the cake mix.
5. Cover and cook on high for 2-3 hours, or until the topping is golden and the peach filling is bubbly.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

This peach cobbler is a great dessert for any time of year, and the slow cooking process allows the flavors to meld beautifully. The biscuit-like topping is the perfect complement to the sweet, cinnamon-spiced peaches.

Crockpot Banana Bread

Banana bread is a timeless favorite, and using the crockpot adds an extra layer of convenience. With its moist, tender crumb and natural sweetness from ripe bananas, this recipe is sure to become a staple in your baking routine.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large mixing bowl, mash the bananas until smooth.
3. Add the eggs, sugar, melted butter, and vanilla extract, and mix until combined.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared crockpot and spread evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing and serving.

This banana bread, made in the crockpot, results in a moist, flavorful loaf with minimal effort. It’s perfect for breakfast or an afternoon snack, and it fills your kitchen with an irresistible aroma as it cooks.

Crockpot Pumpkin Spice Cake

Perfect for the fall season, this pumpkin spice cake is loaded with warm spices and pumpkin flavor, making it the ultimate comfort food. Using the crockpot makes it a hassle-free dessert that’s sure to satisfy cravings for something sweet and seasonal.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 box spice cake mix
• 1/2 cup water
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large mixing bowl, whisk together the pumpkin puree, cake mix, water, eggs, cinnamon, nutmeg, and ginger until fully combined.
3. Stir in the nuts if using.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on high for 2-3 hours, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving, or drizzle with cream cheese frosting for an added indulgence.

This pumpkin spice cake is both easy and flavorful, and the slow-cooked texture is incredibly moist. The fragrant spices will remind you of autumn and holidays, making it a go-to dessert for the season.

Crockpot S’mores Cake

Enjoy the classic combination of chocolate, marshmallows, and graham crackers in a slow-cooked dessert that tastes like a campfire treat. This s’mores cake is rich, decadent, and fun to share with family and friends.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup graham cracker crumbs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large bowl, prepare the chocolate cake mix according to the package instructions by mixing it with water, vegetable oil, and eggs.
3. Pour the batter into the crockpot and spread evenly.
4. Sprinkle graham cracker crumbs over the batter, followed by mini marshmallows and both types of chocolate chips.
5. Cover and cook on high for 2-3 hours, or until the edges are firm and the center is set.
6. Let cool slightly before serving, and enjoy with extra marshmallows or a drizzle of chocolate syrup.

This s’mores cake is like a portable campfire dessert, packed with all the best flavors of a traditional s’more. The crockpot ensures the cake stays moist, while the melted chocolate and gooey marshmallows create the ultimate indulgence.

Crockpot Apple Crisp

Apple crisp is a classic fall dessert, and making it in the crockpot takes all the effort out of preparing this comforting dish. The tender apples combined with a buttery oat topping make this dessert irresistible, especially when served warm with a scoop of ice cream.

Ingredients:

• 6 cups apples, peeled and sliced
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a mixing bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Place the apple mixture into the bottom of the crockpot.
3. In another bowl, combine the oats, flour, brown sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the topping becomes crumbly.
4. Sprinkle the oat mixture over the apples in the crockpot.
5. Cover and cook on high for 2-3 hours, or until the apples are tender and the topping is golden and crisp.
6. Serve warm, topped with vanilla ice cream or whipped cream.

This crockpot apple crisp is a warm, cozy dessert perfect for cooler months. The slow cooking ensures the apples become perfectly tender, and the oat topping provides a delightful crunch. It’s an effortless yet delicious dessert that’s sure to be a hit at any gathering.

Crockpot Pineapple Upside-Down Cake

This tropical-inspired dessert is a delightful twist on the traditional upside-down cake, with sweet caramelized pineapple and maraschino cherries. Using the crockpot allows the cake to cook slowly and evenly, creating a beautifully moist texture.

Ingredients:

• 1 can (20 oz) pineapple slices, drained
• 6 maraschino cherries
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 3/4 cup water
• 2 large eggs
• 1/2 tsp vanilla extract

Instructions:

1. Grease the crockpot with non-stick spray.
2. Arrange the pineapple slices in the bottom of the crockpot, placing a cherry in the center of each slice.
3. In a mixing bowl, prepare the cake batter by combining the cake mix, melted butter, water, eggs, and vanilla extract. Pour the batter evenly over the pineapple slices.
4. Cover and cook on high for 2-3 hours, or until a toothpick inserted into the center comes out clean.
5. Once cooked, carefully flip the cake onto a serving plate and allow it to cool for a few minutes before serving.

This pineapple upside-down cake, made in the crockpot, is a moist and tropical dessert with a rich caramelized topping. The sweet pineapple pairs perfectly with the light cake, making it an impressive dessert for any occasion.

Crockpot Chocolate Chip Cookie Cake

This giant chocolate chip cookie cake is a fun and indulgent twist on the classic cookie. It’s soft, chewy, and packed with gooey chocolate chips. Perfect for gatherings, birthdays, or just a sweet treat, the crockpot makes it simple to prepare and cook with minimal effort.

Ingredients:

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

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chocolate chips.
5. Spread the cookie dough evenly into the crockpot.
6. Cover and cook on high for 2 to 2.5 hours, or until the edges are golden brown and the center is set.
7. Let cool slightly before serving and enjoy warm with a scoop of ice cream or whipped cream.

This chocolate chip cookie cake is the ultimate treat for chocolate lovers, and the slow cooker ensures the cake stays wonderfully moist and gooey. It’s perfect for a casual dessert or a fun family gathering.

Crockpot Zucchini Bread

Zucchini bread is a delicious way to enjoy the bounty of summer squash, and this crockpot version is especially easy to make. It’s moist, flavorful, and perfect for breakfast or a snack. Plus, it’s an excellent way to use up any extra zucchini from your garden.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated zucchini (squeeze out excess moisture)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs and then stir in the sugar, oil, and vanilla extract.
4. Add the grated zucchini and stir to combine. Gradually fold in the dry ingredients and mix until smooth.
5. Pour the batter into the prepared crockpot and spread evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool for 10-15 minutes before slicing and serving.

This crockpot zucchini bread is wonderfully moist, thanks to the slow cooking process. It’s a great way to incorporate more veggies into your diet while enjoying a sweet treat. The nuts add a lovely crunch, but they’re optional if you prefer a smoother texture.

Crockpot Carrot Cake

Carrot cake is a moist, spiced dessert that is always a favorite, and making it in the crockpot makes it even easier to prepare. With its warm flavors of cinnamon and nutmeg and the sweetness of carrots, this cake is a satisfying treat for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the sugar, vegetable oil, and eggs until smooth. Add the grated carrots, pineapple, and nuts (if using) and mix until well combined.
4. Gradually fold the dry ingredients into the wet ingredients.
5. Pour the batter into the crockpot and spread it evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool slightly before serving.

This carrot cake is incredibly moist and full of flavor, making it a perfect dessert for gatherings or just a comforting snack. The use of the crockpot allows the cake to retain its moisture, creating a rich, dense texture that’s sure to satisfy.

Crockpot Red Velvet Cake

This indulgent red velvet cake, made in the crockpot, combines the rich taste of cocoa with a vibrant red color. It’s perfect for any special occasion or when you’re craving a show-stopping dessert with minimal fuss.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the oil, eggs, buttermilk, food coloring, vanilla extract, and vinegar.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared crockpot and spread evenly.
6. Cover and cook on high for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before serving. Top with cream cheese frosting for the perfect finishing touch.

This red velvet cake made in the crockpot is a rich, moist dessert that’s sure to impress. The slow cooking method ensures it comes out beautifully tender, and when paired with cream cheese frosting, it’s an unforgettable treat.

Crockpot Lemon Poppy Seed Cake

This light and refreshing lemon poppy seed cake is a perfect balance of sweetness and citrus, with a delightful crunch from the poppy seeds. Made effortlessly in the crockpot, it’s a great dessert for spring and summer, offering a fresh flavor profile.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tbsp poppy seeds
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together the oil, eggs, sour cream, lemon juice, lemon zest, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared crockpot and spread evenly.
6. Cover and cook on high for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before serving, and drizzle with a simple lemon glaze if desired.

This lemon poppy seed cake is the perfect combination of zesty and sweet, and it’s made easy with the crockpot. The addition of sour cream ensures a moist, tender cake, while the poppy seeds provide a satisfying texture. It’s an ideal dessert for any occasion.

Crockpot Cherry Dump Cake

A simple yet delicious dessert, this cherry dump cake is a perfect last-minute treat. The combination of sweet cherry filling and a buttery cake topping creates a satisfying dessert that requires little effort but yields great results.

Ingredients:

• 1 can (21 oz) cherry pie filling
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. Pour the cherry pie filling into the bottom of the crockpot.
3. Sprinkle the dry cake mix evenly over the top of the cherries.
4. Drizzle the melted butter over the cake mix, covering it as evenly as possible.
5. Sprinkle the cinnamon over the top if desired.
6. Cover and cook on high for 2 to 2.5 hours, or until the top is golden and the filling is bubbly.
7. Let cool slightly before serving, and enjoy with a scoop of vanilla ice cream or whipped cream.

This cherry dump cake is a no-fuss dessert that delivers on flavor and satisfaction. The combination of cake mix and butter creates a crumbly, golden topping that contrasts beautifully with the sweet, gooey cherry filling. It’s a perfect option for when you need a quick dessert.

Crockpot Banana Pudding Cake

A delicious twist on traditional banana pudding, this crockpot banana pudding cake features layers of cake, custard, and bananas. It’s a comforting dessert with a creamy texture and a delightful balance of sweet flavors.

Ingredients:

• 1 box vanilla cake mix
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 ripe bananas, sliced
• 1 box (3.4 oz) vanilla instant pudding mix
• 1 tsp vanilla extract
• 1/2 cup mini marshmallows (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. Prepare the vanilla cake mix according to the package instructions, substituting milk and heavy cream for the water for a richer texture.
3. Pour the cake batter into the crockpot, spreading it evenly.
4. In a separate bowl, whisk together the instant pudding mix, milk, and vanilla extract until smooth. Pour this over the batter.
5. Arrange the sliced bananas evenly on top of the pudding mixture.
6. Cover and cook on low for 2 to 2.5 hours, or until the cake is set and golden on top.
7. Serve warm, topped with mini marshmallows if desired, or whipped cream for extra indulgence.

This banana pudding cake is a comforting dessert that combines the best elements of banana pudding and cake. The slow cooking process ensures it’s moist and creamy, while the bananas add a natural sweetness.

Crockpot Cinnamon Roll Casserole

A perfect breakfast or brunch option, this cinnamon roll casserole is the ultimate comfort food. Layers of cinnamon rolls, gooey glaze, and warm spices create a deliciously sweet and satisfying dish that’s easy to make in the crockpot.

Ingredients:

• 2 cans (8 count each) refrigerated cinnamon rolls, cut into pieces
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Grease the crockpot with non-stick spray.
2. Spread the cinnamon roll pieces evenly in the bottom of the crockpot.
3. In a bowl, whisk together the brown sugar, cinnamon, heavy cream, milk, eggs, and vanilla extract.
4. Pour the mixture over the cinnamon rolls and use a spatula to gently stir so the rolls are coated.
5. Sprinkle chopped nuts over the top if using.
6. Cover and cook on low for 2 to 2.5 hours, or until the casserole is set and golden.
7. Drizzle with the icing from the cinnamon roll cans before serving.

This cinnamon roll casserole is perfect for lazy mornings or holiday breakfasts. It has the same warm, comforting flavors of cinnamon rolls but with an easier-to-serve, casserole-style twist.

Crockpot Cherry Cheesecake

A creamy, decadent cheesecake made effortlessly in the crockpot, this cherry cheesecake is a showstopper for any dessert table. The sweet cherry topping complements the smooth, velvety cheesecake base perfectly, making it an indulgent treat.

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1 can (21 oz) cherry pie filling

Instructions:

1. Grease the crockpot with non-stick spray or line it with parchment paper.
2. In a mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and eggs, and continue mixing until fully combined.
3. Stir in the sour cream until smooth.
4. Pour the mixture into the crockpot and spread evenly.
5. Cover and cook on low for 2 to 2.5 hours, or until the cheesecake is set but slightly jiggly in the center.
6. Turn off the crockpot and allow the cheesecake to cool for an hour before transferring it to the fridge to chill for at least 3 hours.
7. Top with cherry pie filling before serving.

This crockpot cherry cheesecake is creamy, dreamy, and full of flavor. The slow cooking method results in a smooth, soft cheesecake, while the cherry topping adds a burst of sweetness.

Crockpot Blueberry Lemon Cake

This blueberry lemon cake is bursting with fresh fruit and citrus flavor. The sweet blueberries and tangy lemon make it a perfect dessert for any season, and the crockpot makes it easy to prepare without fuss.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the softened butter, eggs, milk, lemon juice, and lemon zest until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared crockpot and spread evenly.
7. Cover and cook on low for 2 to 2.5 hours, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool slightly before serving.

This blueberry lemon cake is a refreshing and delightful treat. The combination of sweet blueberries and zesty lemon makes it a perfect dessert for warm weather or any time you want a burst of bright flavor.

Crockpot Peach Upside-Down Cake

Peach upside-down cake is a deliciously sweet dessert that pairs caramelized peaches with a moist, fluffy cake. Using the crockpot makes it easy to create this simple yet stunning dessert with minimal effort.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 can (15 oz) sliced peaches, drained
• 1/2 cup brown sugar, packed

Instructions:

1. Grease the crockpot with non-stick spray.
2. In a bowl, combine the flour, baking powder, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla extract and continue mixing until smooth.
4. Gradually add the dry ingredients, alternating with the milk, until fully combined.
5. Pour the batter into the prepared crockpot.
6. In a small bowl, combine the brown sugar and peaches. Arrange the peach slices evenly over the batter.
7. Cover and cook on high for 2 to 2.5 hours, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Allow to cool for a few minutes before flipping the cake onto a serving plate.

This peach upside-down cake is a deliciously simple dessert with sweet, caramelized peaches and a light, fluffy cake. The crockpot ensures it stays moist, and the peach topping gives it a beautiful, fruity flavor.

Crockpot Pecan Pie Cake

This pecan pie cake combines the best of both worlds—rich pecan pie filling with a light and fluffy cake. The slow cooker creates a gooey, sweet texture that’s reminiscent of pecan pie but with the addition of a cake layer that complements it perfectly.

Ingredients:

• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar
• 1 cup corn syrup
• 3 large eggs
• 1 1/2 cups chopped pecans
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot with non-stick spray.
2. Prepare the cake mix according to the package instructions, adding the melted butter and mixing until combined.
3. Pour the cake batter into the crockpot.
4. In a separate bowl, combine the brown sugar, corn syrup, eggs, chopped pecans, and vanilla extract. Mix until smooth, then pour this over the cake batter.
5. Cover and cook on low for 3 to 3.5 hours, or until the cake is set and the pecan filling is bubbly.
6. Let cool slightly before serving, topped with whipped cream or vanilla ice cream for extra indulgence.

This pecan pie cake is an irresistible dessert with the warmth and richness of pecan pie combined with a cake base that makes it easy to serve. The crockpot ensures the filling becomes wonderfully gooey, while the cake adds a soft, comforting layer.

Note: More recipes are coming soon!