Introduction
You get all the decadent flavor of a classic German chocolate cake with almost zero fuss. This recipe transforms a box mix into an incredibly moist and tender dessert using your slow cooker. The hands-off cooking method makes it perfect for busy days or when you want to free up your oven.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 135 minutes (2 hours, 15 minutes)
Total Time: 2 hours, 25 minutes
Servings: 8
Ingredients
- 13.25 oz. Betty Crocker German Chocolate Cake Mix
- ½ cup vegetable oil
- 1 cup water
- 3 large eggs
- 1 tsp. vanilla extract
- 15.25 oz. tub coconut pecan frosting (Betty Crocker)
Instructions
- Lightly grease the inner pot of your slow cooker with non-stick cooking spray or a small amount of vegetable oil.
- In a large mixing bowl, combine the dry cake mix, vegetable oil, water, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
- Pour the batter evenly into the prepared slow cooker pot.
- Place the lid on the slow cooker. Cook on HIGH for 2 hours and 15 minutes. The cake is done when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Carefully remove the inner pot from the slow cooker base. Let the cake cool in the pot for at least 45 minutes to 1 hour before serving.
- Once the cake has cooled, spread the entire tub of coconut pecan frosting evenly over the top. Slice and serve directly from the pot.
Variations
- Scoop & Serve: For a fun twist, spoon the warm cake into bowls and top with a scoop of vanilla ice cream before adding the frosting.
- Toasted Topping: For extra flavor and crunch, spoon the frosting onto the cake and briefly broil it for 2-3 minutes to toast the coconut and pecans.
- Individual Cakes: Bake the batter in greased mason jars or oven-safe ramekins placed inside your slow cooker for single-serving portions.
- Layered Dessert: Crumble the cooled cake into parfait glasses and layer it with the frosting and whipped cream.
Tips for Success
- Avoid lifting the lid during the first 2 hours of cooking to prevent heat loss and ensure the cake rises properly.
- Letting the cake cool is crucial; it will firm up and be much easier to slice.
- If your slow cooker runs hot, start checking for doneness around the 2-hour mark.
Storage & Reheating
Store any leftover cake, covered, in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds to enjoy warm, or let it come to room temperature before serving.
FAQ
Can I use a different cake mix flavor?
Yes, you can use any standard 13-15 oz. cake mix, but the cooking time may vary slightly, and you’ll need to pair it with a complementary frosting.
Why did my cake turn out dense/gummy?
This is likely from overcooking. Slow cookers vary, so if yours is powerful, check for doneness earlier. Also, ensure you used the correct “German Chocolate” mix, which has a different formula than a standard chocolate mix.
Do I need to put water in the slow cooker around the pot?
No. This recipe bakes directly inside the greased inner pot. No water bath is needed.
Can I double this recipe?
It’s not recommended. The cake needs space to rise, and doubling it will likely cause it to overflow or bake unevenly in a standard slow cooker.
My frosting seems hard to spread. What can I do?
Let the tub of frosting sit at room temperature for 30 minutes before opening, or microwave it (with the lid off) for 10-15 seconds to soften it slightly.
Can I add the frosting before the cake cools?
You can, but it will melt into a glaze-like consistency. For a thicker, more traditional frosting layer, wait until the cake has cooled.