20 Delicious Crockpot Dessert Recipes for Sweet Tooths

Zesty, sweet, and utterly irresistible—our collection of 20 Delicious Crockpot Dessert Recipes is here to satisfy every sweet tooth out there! Whether you’re craving a warm, gooey chocolate lava cake or a fruity cobbler that tastes like summer, these slow-cooked treats are perfect for any occasion. Dive into our roundup and discover how easy it is to whip up desserts that’ll have everyone asking for seconds. Let’s get cooking!

Slow Cooker Chocolate Lava Cake

Absolutely decadent and effortlessly easy, this slow cooker chocolate lava cake is a dream for chocolate lovers. Perfect for busy days when you crave something sweet without the fuss.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup granulated sugar, for a sweet base
• 2 tbsp unsweetened cocoa powder, rich and dark
• 2 tsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup whole milk, for moisture
• 2 tbsp melted unsalted butter, velvety and smooth
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup semi-sweet chocolate chips, melty and luxurious
• 1 cup hot water, to create the lava effect

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking powder, and salt until fully combined.
2. Stir in the whole milk, melted unsalted butter, and pure vanilla extract until the batter is smooth. Tip: Avoid overmixing to keep the cake tender.
3. Fold in the semi-sweet chocolate chips gently, distributing them evenly throughout the batter.
4. Pour the batter into a greased slow cooker, spreading it evenly with a spatula.
5. Carefully pour the hot water over the batter. Do not stir. Tip: The water will sink to the bottom, creating the lava effect as it cooks.
6. Cover and cook on high for 1.5 to 2 hours, or until the top is set but the center remains slightly jiggly. Tip: Check at 1.5 hours to prevent overcooking.
7. Let the cake sit for 10 minutes before serving to allow the lava to thicken slightly.

Nothing beats the contrast of the moist cake against the gooey chocolate center. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Crockpot Apple Crisp

Makes your kitchen smell like autumn with this Crockpot Apple Crisp. Minimal prep leads to maximum flavor.

Ingredients

– 6 cups thinly sliced, crisp Honeycrisp apples – 1 cup packed light brown sugar – 1 cup old-fashioned rolled oats – 1/2 cup all-purpose flour – 1/2 cup cold, unsalted butter, cubed – 1 tsp ground cinnamon – 1/4 tsp freshly grated nutmeg

Instructions

1. Grease the inside of your crockpot lightly with butter to prevent sticking. 2. Layer the thinly sliced Honeycrisp apples evenly at the bottom of the crockpot. 3. In a medium bowl, mix the light brown sugar, rolled oats, all-purpose flour, ground cinnamon, and freshly grated nutmeg until well combined. 4. Add the cold, cubed unsalted butter to the dry mixture. Use your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping. 5. Sprinkle the crumb mixture evenly over the apples in the crockpot. 6. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the apples are tender and the topping is golden. Tip: Avoid opening the lid too often to keep the heat consistent. 7. Let it sit uncovered for 10 minutes before serving to allow the crisp to set. Tip: Serve warm for the best texture and flavor. Rich, buttery topping meets tender, spiced apples in every bite. Perfect with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Easy Slow Cooker Bread Pudding

Here’s a no-fuss way to whip up a comforting dessert that’ll have your kitchen smelling like a bakery. Easy Slow Cooker Bread Pudding turns stale bread into a creamy, custardy treat with minimal effort.

Ingredients

• 6 cups day-old bread, torn into bite-sized pieces
• 2 cups whole milk, creamy and rich
• 4 large farm-fresh eggs, lightly beaten
• 1/2 cup granulated sugar, sweet and fine
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tbsp pure vanilla extract, aromatic and smooth
• 1/2 tsp ground cinnamon, warm and fragrant
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Grease the inside of your slow cooker with a thin layer of butter to prevent sticking.
2. Place the torn bread pieces into the slow cooker, spreading them evenly.
3. In a large bowl, whisk together the whole milk, beaten eggs, granulated sugar, melted butter, vanilla extract, ground cinnamon, and salt until fully combined.
4. Pour the milk mixture over the bread in the slow cooker, pressing down lightly to ensure all pieces are soaked.
5. Cover and cook on LOW for 3 hours, or until the pudding is set and the top is lightly golden. Avoid opening the lid frequently to maintain temperature.
6. Let the bread pudding sit for 10 minutes before serving to allow it to firm up slightly.

Golden and custardy, this bread pudding is best served warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. The edges are slightly chewy, while the center remains soft and rich, making every bite a delightful contrast.

Peanut Butter Fudge Brownie Crockpot Dessert

Mouthwatering and indulgent, this dessert combines the best of peanut butter and chocolate in a slow-cooked delight. Perfect for gatherings or a cozy night in, it’s as easy as it is delicious.

Ingredients

– 1 cup creamy peanut butter, smooth and rich
– 1/2 cup unsalted butter, melted to a golden hue
– 1 cup granulated sugar, fine and sweet
– 2 large eggs, farm-fresh and beaten
– 1 tsp pure vanilla extract, aromatic and flavorful
– 1/2 cup all-purpose flour, sifted for lightness
– 1/4 cup cocoa powder, dark and rich
– 1/2 tsp baking powder, for a perfect rise
– 1/4 tsp salt, to balance the sweetness
– 1 cup semi-sweet chocolate chips, melty and decadent

Instructions

1. Grease the inside of your crockpot lightly with butter to prevent sticking.
2. In a large bowl, mix the peanut butter and melted butter until smooth.
3. Add the sugar, eggs, and vanilla extract to the bowl, stirring until fully combined.
4. Gently fold in the flour, cocoa powder, baking powder, and salt, mixing just until no dry spots remain.
5. Stir in the chocolate chips for an extra layer of chocolatey goodness.
6. Pour the batter into the prepared crockpot, spreading it evenly with a spatula.
7. Cover and cook on LOW for 2 hours, or until the edges are set but the center is slightly soft.
8. Turn off the crockpot and let the brownie sit, covered, for 30 minutes to finish setting.
9. Tip: For a gooier center, check at 1.5 hours. A toothpick should come out with moist crumbs.
10. Tip: Serve warm with a scoop of vanilla ice cream for a classic pairing.
11. Tip: Store leftovers in an airtight container to keep them fresh and chewy.
Creatively rich and fudgy, this brownie offers a perfect balance of peanut butter and chocolate. Try topping with a drizzle of caramel or a sprinkle of sea salt for an extra flavor twist.

Slow Cooker Pumpkin Spice Cheesecake

Easy to make and irresistibly creamy, this dessert combines the warmth of pumpkin spice with the tang of cheesecake. Perfect for fall gatherings or a cozy night in.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/4 cup melted unsalted butter, rich and golden
• 2 packages (8 oz each) cream cheese, softened to room temperature
• 3/4 cup granulated sugar, fine and sweet
• 1 can (15 oz) pure pumpkin puree, smooth and spiced
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, aromatic and warm
• 1 1/2 tsp pumpkin pie spice, freshly ground
• 1/4 tsp salt, finely ground

Instructions

1. In a medium bowl, mix crushed graham crackers and melted butter until well combined. Press firmly into the bottom of a 7-inch springform pan. Tip: Use the bottom of a glass to evenly press the crust.
2. In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Beat until fully incorporated. Tip: Scrape the sides of the bowl to ensure no lumps remain.
3. Pour filling over the crust in the springform pan. Cover the pan tightly with aluminum foil. Tip: Create a foil sling to easily lift the cheesecake from the slow cooker.
4. Place the springform pan in a 6-quart slow cooker. Add 1 cup of water around the pan. Cover and cook on high for 2 hours or until the center is set.
5. Turn off the slow cooker. Let the cheesecake sit, covered, for 1 hour. Remove from the slow cooker and refrigerate for at least 4 hours before serving.

Perfectly spiced and velvety, this cheesecake pairs wonderfully with a dollop of whipped cream. For an extra touch, drizzle with caramel sauce before serving.

Crockpot Caramel Pecan Pie

Must-try Crockpot Caramel Pecan Pie simplifies dessert with minimal effort. Perfect for busy days, this pie delivers rich flavors without the fuss.

Ingredients

• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, melted to silky smoothness
• 3 large farm-fresh eggs, beaten lightly
• 1 cup light corn syrup, for glossy sweetness
• 1 tsp pure vanilla extract, for aromatic depth
• 1 1/2 cups pecan halves, toasted for crunch
• 1 unbaked 9-inch pie crust, flaky and ready

Instructions

1. Preheat your crockpot to high setting, ensuring it’s ready for the pie.
2. In a medium bowl, whisk together granulated sugar and melted butter until smooth.
3. Add beaten eggs, light corn syrup, and vanilla extract to the bowl. Mix well to combine.
4. Stir in toasted pecan halves, ensuring they’re evenly distributed throughout the mixture.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Cover the crockpot with its lid and cook on high for 3 hours, or until the filling is set.
7. Tip: Check the pie at 2.5 hours to prevent overcooking. The center should be slightly jiggly but firm around the edges.
8. Tip: For an extra crunch, sprinkle additional pecan halves on top before serving.
9. Tip: Let the pie cool for at least 1 hour before slicing to ensure clean cuts.

Unbelievably easy, this pie boasts a gooey caramel center with a crunchy pecan topping. Serve warm with a scoop of vanilla ice cream for a decadent twist.

Warm Slow Cooker Berry Cobbler

Bursting with juicy berries and topped with a golden, buttery crust, this slow cooker cobbler is a no-fuss dessert that comforts any day.

Ingredients

• 4 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup granulated sugar, divided
• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. In a large bowl, gently toss the mixed berries with 1/2 cup of granulated sugar. Set aside to macerate for 10 minutes.
2. In another bowl, whisk together the sifted flour, remaining 1/2 cup granulated sugar, baking powder, and salt.
3. Stir in the melted butter, whole milk, and vanilla extract into the dry ingredients until just combined. Tip: Do not overmix to keep the topping tender.
4. Lightly grease the slow cooker insert with butter or cooking spray.
5. Spread the macerated berries evenly at the bottom of the slow cooker.
6. Drop spoonfuls of the batter over the berries, covering as much surface area as possible. Tip: The batter will spread as it cooks, so gaps are okay.
7. Sprinkle the coarse sugar evenly over the batter for a crunchy top.
8. Cover and cook on HIGH for 2 hours or until the topping is golden and a toothpick inserted comes out clean. Tip: Avoid opening the lid frequently to prevent heat loss.
9. Let the cobbler sit for 10 minutes before serving to allow the juices to thicken slightly.

You’ll love the contrast between the soft, syrupy berries and the crisp, sugary crust. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rich Crockpot Hot Fudge Sundae Cake

Perfect for those lazy Sundays when only chocolate will do, this cake transforms in your crockpot with minimal fuss.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup granulated sugar, fine
• 2 tbsp unsweetened cocoa powder, rich and dark
• 2 tsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea
• 1/2 cup whole milk, creamy
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1/2 cup semi-sweet chocolate chips, premium quality
• 1/2 cup packed brown sugar, light and moist
• 1/4 cup unsweetened cocoa powder, for topping
• 1 1/2 cups boiling water

Instructions

1. Grease a 3-quart crockpot lightly with butter or cooking spray.
2. In a medium bowl, whisk together sifted flour, granulated sugar, 2 tbsp cocoa powder, baking powder, and sea salt.
3. Stir in milk, melted butter, and vanilla extract until just combined. Tip: Overmixing leads to a tough cake.
4. Fold in chocolate chips gently. Spread batter evenly in the crockpot.
5. Sprinkle brown sugar and 1/4 cup cocoa powder over the batter. Tip: Ensure an even layer for consistent flavor.
6. Pour boiling water over the top without stirring. Tip: The water creates the fudge sauce as it cooks.
7. Cover and cook on high for 2 to 2 1/2 hours, until the top is set but the bottom is saucy.
8. Turn off the crockpot and let stand for 30 minutes before serving.

Craving meets comfort with this cake’s gooey center and crisp edges. Serve warm with a scoop of vanilla ice cream for contrast.

Slow Cooker Banana Pudding

Zesty and comforting, this slow cooker banana pudding transforms simple ingredients into a creamy, dreamy dessert. Perfect for busy days, it requires minimal effort for maximum flavor.

Ingredients

• 6 ripe bananas, sliced into 1/2-inch rounds
• 1 box (14 oz) vanilla wafers, crisp and golden
• 2 cups heavy cream, cold and rich
• 1 can (14 oz) sweetened condensed milk, thick and velvety
• 1 package (3.4 oz) instant vanilla pudding mix, smooth and sweet
• 2 cups whole milk, fresh and creamy
• 1 tsp pure vanilla extract, aromatic and warm

Instructions

1. Layer half of the vanilla wafers at the bottom of a 6-quart slow cooker.
2. Arrange half of the banana slices over the wafers in a single layer.
3. Repeat layers with remaining wafers and bananas.
4. In a large bowl, whisk together heavy cream, condensed milk, pudding mix, whole milk, and vanilla extract until smooth and fully combined.
5. Pour the mixture evenly over the layered bananas and wafers in the slow cooker.
6. Cover and cook on LOW for 2 hours, or until the pudding is set around the edges but slightly wobbly in the center.
7. Turn off the slow cooker and let the pudding sit, covered, for 30 minutes to thicken further.
8. Serve warm or refrigerate for 2 hours for a chilled version.

Ultra-creamy with layers of soft bananas and crunchy wafers, this pudding is a textural delight. For a festive twist, top with whipped cream and a sprinkle of cinnamon before serving.

Crockpot Cinnamon Roll Casserole

Absolutely no morning is complete without the sweet, comforting embrace of a warm, gooey cinnamon roll casserole. This Crockpot version simplifies your breakfast routine without sacrificing flavor.

Ingredients

• 1 can (17.5 oz) refrigerated cinnamon rolls with icing
• 4 large farm-fresh eggs
• 1/2 cup heavy cream
• 2 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup packed light brown sugar
• 1/2 cup chopped pecans, toasted

Instructions

1. Spray a 6-quart crockpot with non-stick cooking spray.
2. Open the can of cinnamon rolls and cut each roll into 4 pieces. Arrange the pieces evenly in the crockpot.
3. In a medium bowl, whisk together the eggs, heavy cream, vanilla extract, and cinnamon until well combined.
4. Pour the egg mixture evenly over the cinnamon roll pieces in the crockpot.
5. Sprinkle the brown sugar and toasted pecans over the top.
6. Cover and cook on LOW for 2.5 to 3 hours, or until the center is set and the edges are golden brown.
7. Drizzle the included icing over the top before serving.

Heavenly when served warm, this casserole boasts a fluffy interior with a slightly crispy top. For an extra indulgent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Decadent Slow Cooker Tiramisu

You’ve been craving a dessert that’s both luxurious and effortless. This slow cooker tiramisu delivers on both fronts, with layers of coffee-soaked ladyfingers and creamy mascarpone.

Ingredients

• 1 cup strong brewed coffee, cooled to room temperature
• 24 ladyfingers, crisp and lightly sweetened
• 16 oz mascarpone cheese, rich and creamy
• 1/2 cup granulated sugar, fine and white
• 2 large eggs, farm-fresh and separated
• 1 tsp pure vanilla extract, aromatic
• 1 tbsp cocoa powder, unsweetened and finely sifted

Instructions

1. In a large bowl, whisk together mascarpone cheese, sugar, egg yolks, and vanilla extract until smooth and creamy.
2. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the mascarpone mixture to keep it light.
3. Quickly dip each ladyfinger into the cooled coffee, ensuring they’re moist but not soggy, and layer them in the slow cooker.
4. Spread half of the mascarpone mixture over the ladyfingers, then repeat with another layer of coffee-dipped ladyfingers and the remaining mascarpone.
5. Cover and cook on low for 2 hours, then turn off the heat and let it sit for 1 hour to set perfectly.
6. Before serving, dust the top with cocoa powder for a bitter contrast to the sweet layers.

With its velvety texture and balanced flavors, this tiramisu is a dream. Serve it chilled with a drizzle of caramel or a shot of espresso for an extra kick.

Easy Crockpot Rice Pudding

Gather around for a comforting dessert that requires minimal effort. This Easy Crockpot Rice Pudding turns simple ingredients into a creamy, dreamy treat.

Ingredients

• 1 cup Arborio rice, known for its starchy creaminess
• 4 cups whole milk, for a rich and velvety texture
• 1/2 cup granulated sugar, to sweeten just right
• 1 tsp pure vanilla extract, for a warm aroma
• 1/2 tsp ground cinnamon, adding a subtle spice
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup plump raisins, for a chewy contrast

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt in the crockpot.
3. Stir the mixture well to ensure all ingredients are evenly distributed.
4. Cover and cook on low heat for 3 hours, stirring every hour to prevent sticking.
5. Add the plump raisins in the last 30 minutes of cooking to allow them to soften slightly.
6. After cooking, let the pudding sit uncovered for 10 minutes to thicken further.

Velvety and warm, this pudding boasts a creamy texture with pops of sweetness from the raisins. Serve it chilled with a sprinkle of cinnamon or warm with a dollop of whipped cream for extra indulgence.

Slow Cooker Lemon Blueberry Dump Cake

Unbelievably easy, this dessert combines tangy lemon and sweet blueberries in a fuss-free slow cooker cake. Perfect for busy days when you crave something homemade without the hassle.

Ingredients

• 1 box (15.25 oz) moist yellow cake mix
• 1 cup juicy blueberries, fresh or frozen
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 can (21 oz) lemon pie filling, smooth and zesty
• 1/2 cup water, room temperature

Instructions

1. Lightly grease the inside of your slow cooker with a bit of the melted butter to prevent sticking.
2. Spread the lemon pie filling evenly at the bottom of the slow cooker.
3. Scatter the blueberries over the lemon filling for bursts of flavor.
4. Sprinkle the yellow cake mix evenly over the blueberries, avoiding stirring to create layers.
5. Drizzle the remaining melted butter over the cake mix, covering as much surface as possible.
6. Pour water gently over the top, aiming for even distribution without mixing.
7. Cover and cook on HIGH for 2 hours or until the top is golden and the edges are bubbling.
8. Let it sit for 10 minutes uncovered to slightly thicken before serving.

The cake emerges with a gooey lemon-blueberry base and a tender, buttery topping. Serve warm with a scoop of vanilla ice cream for a decadent contrast.

Crockpot S’mores Dip

Looking for a decadent, shareable dessert that requires minimal effort? This Crockpot S’mores Dip combines gooey marshmallows, melted chocolate, and crunchy graham crackers in one irresistible dish.

Ingredients

• 1 cup semi-sweet chocolate chips, high-quality and rich
• 1 cup mini marshmallows, fluffy and fresh
• 1/2 cup heavy cream, velvety and smooth
• 1 tsp vanilla extract, pure and aromatic
• Graham crackers, for serving, crisp and golden

Instructions

1. Turn your crockpot to the low setting to warm it up slightly.
2. Pour the heavy cream into the crockpot, ensuring it covers the bottom evenly.
3. Add the chocolate chips and vanilla extract to the crockpot, stirring gently to combine.
4. Cover the crockpot and let the mixture cook for 30 minutes, stirring every 10 minutes to prevent burning.
5. Once the chocolate is fully melted and smooth, sprinkle the mini marshmallows evenly over the top.
6. Cover the crockpot again and cook for an additional 10 minutes, or until the marshmallows are soft and slightly toasted.
7. Serve immediately with graham crackers for dipping.

For an extra touch, drizzle with caramel sauce or sprinkle with sea salt before serving. The dip is best enjoyed warm, with the marshmallows perfectly gooey and the chocolate luxuriously smooth.

Slow Cooker Peach Melba Dessert

Outstanding for those who love a fuss-free dessert, this Slow Cooker Peach Melba combines juicy peaches with raspberry sauce for a classic treat. Perfect for busy days, it’s a set-it-and-forget-it kind of dish.

Ingredients

• 4 cups ripe, peeled peach slices
• 1 cup fresh, vibrant raspberries
• 1/2 cup granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/4 cup water
• 1 tbsp cornstarch
• Vanilla ice cream, for serving

Instructions

1. Place peach slices in the slow cooker.
2. In a bowl, mash raspberries with sugar, lemon juice, and vanilla extract until well combined.
3. Pour raspberry mixture over peaches in the slow cooker.
4. In a small bowl, mix water and cornstarch until smooth. Stir into the peach and raspberry mixture.
5. Cover and cook on LOW for 3 hours, stirring once halfway through. Tip: Avoid opening the lid too often to maintain heat.
6. After cooking, let it sit uncovered for 10 minutes to thicken. Tip: The sauce should coat the back of a spoon.
7. Serve warm over a scoop of vanilla ice cream. Tip: For an extra touch, garnish with fresh mint leaves.

Zesty and sweet, this dessert offers a delightful contrast between the warm, soft peaches and the cool, creamy ice cream. Try layering it with granola for a crunchy twist.

Crockpot Chocolate Peanut Butter Cake

Got a sweet tooth craving something indulgent yet easy? This Crockpot Chocolate Peanut Butter Cake is your answer. Simple to make, impossible to resist.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1 cup granulated sugar, fine and white
• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, dark and aromatic
• 1 tsp baking powder, fresh and active
• 1/2 tsp salt, fine and sea-sourced
• 1 cup whole milk, cold and creamy
• 1 large egg, farm-fresh and room temperature
• 1 tsp pure vanilla extract, fragrant and sweet
• 1/2 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Grease a 6-quart crockpot with butter or cooking spray to prevent sticking.
2. In a large bowl, whisk together peanut butter and sugar until smooth and fully combined.
3. Add the egg and vanilla extract to the peanut butter mixture, beating until light and fluffy.
4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt for a lump-free batter.
5. Alternately add the dry ingredients and milk to the peanut butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Fold in chocolate chips gently to distribute evenly throughout the batter.
7. Pour the batter into the prepared crockpot, smoothing the top with a spatula.
8. Cover and cook on HIGH for 2 hours or until a toothpick inserted into the center comes out clean. Avoid opening the lid frequently to check.
9. Turn off the crockpot and let the cake sit, covered, for 30 minutes to set before serving.

Best served warm, this cake boasts a moist, fudgy texture with a perfect balance of chocolate and peanut butter. Top with a scoop of vanilla ice cream for an extra decadent treat.

Slow Cooker Cherry Dump Cake

This lazy-day dessert turns pantry staples into a cozy, fruit-filled treat with minimal effort.

Ingredients

• 1 can (21 oz) cherry pie filling, thick and glossy
• 1 box (15.25 oz) yellow cake mix, fluffy and golden
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup chopped walnuts, toasted and crunchy

Instructions

1. Grease the inside of a 6-quart slow cooker with non-stick spray.
2. Pour the cherry pie filling into the slow cooker, spreading it evenly.
3. Sprinkle the yellow cake mix over the cherry filling, covering it completely.
4. Distribute the cubed butter evenly over the cake mix.
5. Scatter the chopped walnuts on top for a nutty crunch.
6. Cover and cook on HIGH for 2 hours or until the top is golden and bubbly.
7. Let it sit uncovered for 10 minutes to set before serving.

Heavenly warm, this dump cake boasts a gooey cherry base with a crisp, buttery topping. Serve it à la mode for a decadent twist or enjoy it straight from the slow cooker for ultimate comfort.

Crockpot Maple Walnut Bread Pudding

Overflowing with warmth, this Crockpot Maple Walnut Bread Pudding transforms stale bread into a decadent dessert. Perfect for cozy mornings or sweet endings, it’s a breeze to make with minimal fuss.

Ingredients

– 6 cups day-old brioche bread, torn into 1-inch pieces
– 1 cup pure maple syrup, divided
– 1/2 cup chopped walnuts, toasted
– 4 large farm-fresh eggs
– 2 cups whole milk
– 1/2 cup heavy cream
– 1 tsp pure vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp fine sea salt

Instructions

1. Grease the inside of a 6-quart crockpot with butter or cooking spray.
2. In a large bowl, whisk together 3/4 cup maple syrup, eggs, milk, cream, vanilla, cinnamon, and salt until smooth.
3. Add the torn brioche pieces to the bowl, pressing down to ensure all bread is soaked in the liquid mixture. Let sit for 10 minutes.
4. Fold in the toasted walnuts gently to distribute evenly.
5. Transfer the mixture to the prepared crockpot, spreading it out evenly.
6. Drizzle the remaining 1/4 cup maple syrup over the top.
7. Cover and cook on LOW for 3 hours, or until the pudding is set and a knife inserted in the center comes out clean.
8. Let it stand for 10 minutes before serving to allow it to firm up slightly.

Tip: For an extra crunch, sprinkle additional toasted walnuts on top before serving. Tip: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Tip: If the top isn’t as golden as you’d like, broil it in the oven for 1-2 minutes, watching closely to prevent burning.

Every bite of this bread pudding is a harmonious blend of creamy, custardy interior and crispy edges, with the maple syrup adding a deep, autumnal sweetness. Try serving it alongside a strong cup of coffee for a delightful contrast.

Slow Cooker Pineapple Upside-Down Cake

Make this slow cooker pineapple upside-down cake for a hassle-free dessert that’s bursting with tropical flavor. Moist cake meets caramelized pineapple in every bite.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar, for a deep caramel flavor
• 1 can (20 oz) pineapple slices in juice, drained but reserve 1/4 cup juice
• Maraschino cherries, for a pop of color and sweetness
• 1 box (15.25 oz) yellow cake mix, for a light and fluffy texture
• 3 large eggs, at room temperature for even mixing
• 1/3 cup vegetable oil, for moisture
• 1 cup water, to blend the batter smoothly

Instructions

1. Line the bottom of a 6-quart slow cooker with parchment paper. This prevents sticking and makes cleanup easier.
2. Pour melted butter over the parchment paper. Sprinkle brown sugar evenly over the butter.
3. Arrange pineapple slices on top of the sugar. Place a cherry in the center of each slice.
4. In a large bowl, combine cake mix, eggs, oil, water, and reserved pineapple juice. Mix until smooth. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
5. Pour batter over the pineapple layer in the slow cooker. Spread evenly with a spatula.
6. Cover and cook on HIGH for 2 hours or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the lid too often to prevent heat loss.
7. Turn off the slow cooker. Let the cake sit for 10 minutes before inverting onto a serving plate. Tip: Use oven mitts to handle the hot slow cooker insert.

The cake emerges with a sticky-sweet top and tender crumb. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Crockpot Spiced Chai Poached Pears

You’ll love how these Crockpot Spiced Chai Poached Pears transform simple ingredients into an elegant dessert.

Ingredients

– 4 firm, ripe Bartlett pears, peeled and cored – 2 cups strongly brewed spiced chai tea, cooled – 1/2 cup granulated sugar – 1 cinnamon stick – 1 star anise – 1/2 tsp vanilla extract – 1 tbsp fresh lemon juice

Instructions

1. In a crockpot, combine the spiced chai tea, granulated sugar, cinnamon stick, star anise, vanilla extract, and lemon juice. Stir until the sugar dissolves. Tip: Use a whisk for quicker dissolution. 2. Add the peeled and cored pears to the crockpot, ensuring they are submerged in the liquid. If needed, add water to cover. 3. Cover and cook on low for 3 hours, or until the pears are tender when pierced with a fork. Tip: Check at the 2-hour mark to prevent overcooking. 4. Once cooked, carefully remove the pears with a slotted spoon and set aside. 5. Increase the crockpot to high and reduce the poaching liquid for 30 minutes, or until slightly thickened. Tip: Stir occasionally to prevent sticking. 6. Serve the pears warm or chilled, drizzled with the reduced poaching liquid. Soft yet firm, the pears absorb the chai’s warm spices beautifully. Try serving them with a scoop of vanilla ice cream for a contrast in temperatures.

Summary

Whether you’re craving something chocolatey, fruity, or downright decadent, our roundup of 20 Delicious Crockpot Dessert Recipes has something to satisfy every sweet tooth. We invite you to try these fuss-free treats, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy slow cooking!