Slow Cooker Desserts Made Simple

Start Tips

• Hands-off, gentle heat makes cakes, cobblers, and puddings moist—not dry.
• Line the crock, use a towel under the lid to catch condensation, and favor pan-in-pot set-ups for custards.
• Four reliable, small-batch recipes follow—each with equipment, times, US/Metric ingredients, clear steps, servings, and nutrition.

A slow cooker isn’t just for stew. Its steady, enclosed steam mimics a low oven and a water bath at the same time, which is exactly what tender desserts like pudding cakes, cobblers, and rice pudding want. On busy weeknights, I like to set a dessert after dinner; by the time the dishes are done, the house smells like chocolate and the spoon sinks in with no fuss.

How slow-cooker “baking” works (and why it’s forgiving)

Moist heat prevents the edges from drying before the middle sets. Place a clean kitchen towel (or a layer of paper towels) under the lid to catch drips so the top won’t get soggy. For custards or jar desserts, use a pan-in-pot (a loaf pan, ramekins, or jars set on a trivet with hot water half-way up the sides). Think of it as a built-in bain-marie with training wheels.

Simple size guide

Slow cooker size	Best for	Typical HIGH time	Liner/trivet?
3–4 qt	Custards, rice/tapioca pudding, small cakes	1½–3 hr	Ramekins/jars + trivet
5–6 qt	Pudding cakes, dump cakes, blondies	2–3 hr	Parchment liner helpful
7–8 qt	Party cobblers, doubled recipes	2–3 hr (check early)	Parchment + foil sling

Short anecdote: One rainy Oregon Tuesday I parked a chocolate pudding cake on HIGH, tucked a towel under the lid, and forgot it while I cleaned up. When I lifted the lid two hours later, the top was set like cake and the bottom had turned into warm fudge sauce. No drama, just spoons.

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Recipe 1: Chocolate Lava Pudding Cake (Self-Saucing)

Why this works: A quick batter goes in first; a cocoa-sugar topping and hot liquid create a fudgy sauce underneath as it cooks.

Equipment: 5–6-qt slow cooker, parchment or cooking spray, clean kitchen towel, heat-safe spatula.

Time: Prep 15 min; Cook 2–2½ hr on HIGH (or 3½–4 hr on LOW).
Servings: 8

Ingredients

Ingredient	US	Metric
Cake batter
All-purpose flour	1 cup	120 g
Granulated sugar	½ cup	100 g
Unsweetened cocoa powder	2 Tbsp	10 g
Baking powder	1½ tsp	6 g
Fine salt	¼ tsp	1.5 g
Milk	½ cup	120 ml
Neutral oil or melted butter	2 Tbsp	28 g
Vanilla extract	1 tsp	5 ml
Topping
Packed brown sugar	½ cup	100 g
Unsweetened cocoa powder	¼ cup	25 g
Hot coffee or hot water	1 cup	240 ml
Semisweet chocolate chips (optional)	½ cup	85 g

Instructions

1. Prep the crock. Line or spray the insert. Preheat on HIGH while you mix.
2. Make the batter. Whisk dry batter ingredients. Stir in milk, oil/butter, and vanilla until smooth. Spread in the crock.
3. Top it. Mix brown sugar and cocoa; sprinkle over batter. Scatter chips (optional).
4. Add hot liquid. Slowly pour hot coffee/water over everything without stirring.
5. Cook. Lay a towel under the lid (keeps drips off), cover, and cook 2–2½ hr on HIGH. The top should spring back; underneath will be saucy.
6. Rest 10 minutes. Spoon into bowls, digging deep for sauce.

Per serving (approx.): 320 kcal; 45 g carbs; 12 g fat; 4 g protein; 31 g sugars; 200 mg sodium; 3 g fiber.

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Recipe 2: Slow-Cooker Caramel Blondies

Why this works: Low, even heat sets a chewy blondie without a dry crust, while a warm caramel swirl stays gooey.

Equipment: 5–6-qt slow cooker, parchment sling, mixing bowl, small saucepan or microwave-safe cup.

Time: Prep 15 min; Cook 2–2½ hr on LOW; Cool 30 min.
Servings: 12 squares

Ingredients

Ingredient	US	Metric
Unsalted butter, melted	½ cup	113 g
Packed brown sugar	1 cup	200 g
Egg	1 large	50 g
Vanilla extract	1 tsp	5 ml
All-purpose flour	1 cup	120 g
Baking powder	½ tsp	2 g
Fine salt	½ tsp	3 g
Soft caramel bits or dulce de leche	½ cup or — �� cup	90 g or 100 g
Heavy cream (for thinning caramels)	2 Tbsp	30 ml
Flaky salt (optional)	pinch	—

Instructions

1. Line the crock. Make a parchment sling with overhang for easy lifting.
2. Make batter. Stir butter and brown sugar until glossy. Beat in egg and vanilla. Fold in flour, baking powder, and salt.
3. Caramel swirl. Warm caramels with cream until pourable (or warm dulce de leche).
4. Load and swirl. Spread batter in the crock. Drizzle caramel; swirl lightly with a knife.
5. Cook on LOW 2–2½ hr, until edges set and the center is just barely glossy.
6. Finish. Lift out using parchment; cool 30 min. Sprinkle flaky salt, slice.

Per square (approx.): 230 kcal; 30 g carbs; 12 g fat; 2 g protein; 22 g sugars; 120 mg sodium.

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Recipe 3: Cherry Dump Cake (Slow-Cooker Version)

Why this works: The dry mix and butter form a crisp, cobbler-like top while the fruit bubbles underneath.

Equipment: 6-qt slow cooker, parchment or liner, spatula.

Time: Prep 5 min; Cook 2–2½ hr on HIGH.
Servings: 10

Ingredients

Ingredient	US	Metric
Cherry pie filling	2 cans (21 oz each)	1,190 g total
Yellow cake mix (dry)	1 box (15.25 oz)	432 g
Unsalted butter, melted	½ cup	113 g
Almond extract (optional)	½ tsp	2.5 ml
Sliced almonds (optional)	⅓ cup	30 g

Instructions

1. Prep. Line or spray the insert. Spread cherry filling in an even layer; add almond extract if using.
2. Top. Sprinkle dry cake mix evenly over cherries (don’t stir). Drizzle melted butter over the dry mix. Scatter almonds if using.
3. Cook on HIGH 2–2½ hr, until the top is set and edges are bubbling.
4. Rest 10 minutes. Serve warm—plain or with vanilla ice cream.

Per serving (approx.): 370 kcal; 58 g carbs; 14 g fat; 2 g protein; 39 g sugars; 260 mg sodium.

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Recipe 4: Vanilla Bean Rice Pudding

Why this works: Gentle heat softens rice grains while milk thickens naturally; no scorched bottom.

Equipment: 3–4-qt slow cooker, trivet (optional), butter for the insert, spoon.

Time: Prep 5 min; Cook 2½–3½ hr on LOW (stir once halfway).
Servings: 6

Ingredients

Ingredient	US	Metric
Medium-grain rice (or arborio)	½ cup	100 g
Whole milk	4 cups	960 ml
Granulated sugar	⅓ cup	67 g
Unsalted butter	1 Tbsp	14 g
Fine salt	¼ tsp	1.5 g
Vanilla extract (or 1 vanilla bean, split)	1½ tsp	7.5 ml
Raisins (optional)	⅓ cup	50 g
Ground cinnamon (to finish)	pinch	—

Instructions

1. Butter the insert. Add rice, milk, sugar, butter, and salt.
2. Cook on LOW 2½–3½ hr, stirring once halfway, until rice is tender and the mixture is creamy (it thickens more as it cools).
3. Finish. Stir in vanilla (and raisins if using). Rest 10–15 min, then dust with cinnamon.

Per serving (approx.): 220 kcal; 32 g carbs; 7 g fat; 7 g protein; 19 g sugars; 160 mg sodium.

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Troubleshooting, swaps, and a unique example

• Condensation dripping on top? Keep the towel under the lid the whole time (edges draped outside so it can’t touch the heating band).
• Edges done, center loose? Turn to LOW, rotate the crock if your model heats unevenly, and give it 20 more minutes.
• Gluten-free — Use a 1:1 gluten-free baking blend for the pudding cake and blondies.
• Dairy-free — Use plant milk in the pudding cake and rice pudding; swap dairy-free butter sticks in blondies and dump cake.
• Scale up or down — A 3–4-qt cooker suits half-batches; a 7–8-qt works for 1½×, but start checking early.

Unique example—jar custards without an oven: Set 4–6 small mason jars (or ramekins) on a trivet inside a 5–6-qt cooker. Add hot water to halfway up the jars, fill with a simple custard (milk, eggs, sugar, vanilla), cover with jar lids or foil, towel-lid the cooker, and cook on LOW about 2 hours until 175–180°F in the center. Chill for pot-de-crème-style desserts any night of the week.

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Make-ahead & storage

• Most slow-cooker desserts taste best warm. For leftovers, cool completely, then cover and refrigerate up to 3 days.
• Rewarm single portions gently in the microwave (50% power) so sauces don’t break. Rice pudding loosens with a splash of milk.

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One more small tip before you start

If your cooker runs hot, slip a thin foil “collar” (a folded strip pressed around the inside rim) to shield the dessert’s edge. It’s the slow-cooker version of turning a pan in a too-hot oven—simple, but it saves that last slice.