Ingredients
The following ingredients have 9 Servings
- 1 approximately 15 ounce yellow cake mix
- 1 cup International Delight Creamer (Caramel Macchiato or Vanilla will go best, but use your favorite)
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 1 ½ cups (355ml) boiling water
- ¾ cup (150g) packed brown sugar (packed)
- 2 tablespoons (28g) unsalted butter
Instruction
- Spray a 6-7 quart slow cooker with nonstick cooking spray or line with a slow cooker liner and spray that with cooking spray. (I used the liner, it’s not necessary except it makes for easy clean up.)
- Stir cake mix, creamer, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Pour into prepared slow cooker.
- Heat water until boiling in a microwave or small sauce pan. Whisk in brown sugar and butter until the butter is melted. Slowly drizzle over the cake batter in the pan.
- Cover the crock pot with a paper towel then place the lid on top. The paper towel is to catch any condensation so it doesn’t get the cake wet.
- Cook on high power for 1 1/2 to 2 1/2 hours. There is quite a range of cooking time because all crock pots cook differently. Start peeking at the cake after 1 1/2 hours. Once it no longer looks like batter, check with a toothpick to check for doneness. A few crumbs will stick to the toothpick when it’s done.
- Serve warm with caramel sauce and ice cream. Store in refrigerator for up to 3 days.
