24 Easy 3 Ingredient Slow Cooker Dessert Recipes for Beginners

Got a sweet tooth but short on time? You’re in luck! Our roundup of 24 Easy 3 Ingredient Slow Cooker Dessert Recipes for Beginners is here to save the day. Perfect for home cooks in North America looking for simplicity without sacrificing flavor, these desserts promise maximum deliciousness with minimal effort. Dive in and discover how just three ingredients can transform into mouthwatering treats that’ll have everyone asking for seconds!

Slow Cooker Chocolate Lava Cake

Ready to dive into a chocolatey abyss that’s as easy as it is indulgent? This slow cooker chocolate lava cake is your ticket to dessert heaven, no fancy skills required—just a spoon and a serious sweet tooth.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• 2 cups of sugar (for those who like it sweet enough to make your dentist frown)
• 3/4 cup of unsweetened cocoa powder (the darker, the better)
• 2 teaspoons of baking powder (the magic lift)
• 1/2 teaspoon of salt (to balance the sweet chaos)
• 1 cup of milk (whole milk for the win)
• 1/2 cup of melted butter (because butter makes everything better)
• 2 teaspoons of vanilla extract (a splash of liquid gold)
• 1 1/2 cups of hot water (for the lava part, obviously)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray—trust me, you’ll thank me later.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt like you’re mixing potions.
3. Stir in the milk, melted butter, and vanilla extract until the batter is smoother than your pickup lines.
4. Pour the batter into the slow cooker, spreading it out evenly with a spatula—no need to be perfect, it’s going to get messy.
5. Carefully pour the hot water over the batter. Do not stir! This is where the magic happens.
6. Cover and cook on high for 2 hours. Resist the urge to peek; patience is key.
7. When the time’s up, the cake should be set on top with a gooey center. If it’s too jiggly, give it another 15 minutes.
8. Let it sit for 10 minutes before serving to avoid molten chocolate burns—safety first, folks.

Now, the moment of truth: dig in and watch that lava flow. Serve it up with a scoop of vanilla ice cream for the ultimate hot-and-cold contrast, or go wild with a sprinkle of sea salt to elevate the chocolate to god-tier levels.

3 Ingredient Slow Cooker Peanut Butter Fudge

Miraculously, we’ve stumbled upon the holy grail of lazy dessert recipes that’ll make you look like a kitchen wizard with minimal effort. This 3 Ingredient Slow Cooker Peanut Butter Fudge is so easy, it’s almost criminal—perfect for those days when you’re craving something sweet but your motivation is on vacation.

Ingredients

• A couple of cups of creamy peanut butter (because chunky is just asking for a texture rebellion)
• A splash of vanilla extract (the secret whisper of flavor)
• A 14-ounce can of sweetened condensed milk (the glue that holds our dreams together)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray—trust me, you’ll thank yourself later.
2. Dump in the peanut butter, vanilla extract, and sweetened condensed milk. Stir them together like you’re mixing potions in a cauldron until smooth.
3. Cover and cook on low for about 1 to 1.5 hours, stirring every 20 minutes to prevent the edges from turning into peanut butter jerky.
4. Once it’s all melty and combined, pour the mixture into a lined 8×8 inch baking dish. Smooth the top with a spatula like you’re icing a cake.
5. Let it chill in the fridge for at least 4 hours, or until it’s firm enough to cut into squares without turning into a gooey mess.

Get ready to bite into creamy, dreamy fudge that’s rich with peanut butter goodness. Serve it up at your next potluck or hoard it all for yourself—no judgment here.

Easy Slow Cooker Apple Dump Cake

Y’all, if you’re looking for a dessert that’s as easy as pie (but let’s be real, way easier), this slow cooker apple dump cake is about to become your new best friend. It’s the kind of recipe that asks for minimal effort but delivers maximum comfort, perfect for those days when you’re all about that ‘set it and forget it’ life.

Ingredients

• A couple of cans of apple pie filling (because who’s peeling apples today? Not us.)
• A box of yellow cake mix (the secret weapon in this lazy baker’s arsenal)
• A stick of butter, sliced into pats (yes, the whole stick, we’re not here to skimp)
• A splash of vanilla extract (for that ‘I actually made this from scratch’ illusion)
• A handful of chopped pecans (optional, but highly recommended for that crunch factor)

Instructions

1. Dump those cans of apple pie filling into your slow cooker and spread ’em out evenly. No need to grease the pot; the apples have got it covered.
2. Sprinkle the cake mix over the apples like you’re dusting snow on a Christmas village. Pro tip: Don’t stir! The layers do their magic separately.
3. Dot the top with those butter pats like you’re playing connect-the-dots. More butter = more better, am I right?
4. Drizzle the vanilla extract over the top like you’re a fancy chef on TV, then toss on the pecans if you’re using them.
5. Cover and cook on low for 3 hours. No peeking! That slow cooker needs all the heat it can get to work its magic.
6. Once time’s up, check that the top is golden and slightly crispy. If it’s not, give it another 15 minutes, but chances are it’s perfect.

Serve this bad boy warm, maybe with a scoop of vanilla ice cream melting over the top, because opposites attract. The cake will be fluffy yet dense, with a gooey apple layer that’s like a hug for your taste buds. And those pecans? They’re the crunchy high-five on top.

Slow Cooker Pumpkin Spice Cake

Dive into the cozy embrace of autumn with this slow cooker pumpkin spice cake that’s so easy, it practically makes itself while you binge-watch your favorite fall shows. Perfect for those who love pumpkin spice but hate the hassle, this cake is your lazy-day hero.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 1/2 cups of sugar (for that sweet, sweet life)
• 1 can (15 oz) of pumpkin puree (not pie filling, let’s not start a kitchen disaster)
• 1/2 cup of vegetable oil (a slick move for moisture)
• 1/4 cup of water (just a splash to keep things interesting)
• 3 large eggs (the glue that holds our dreams together)
• 2 tsp of pumpkin pie spice (the star of the show)
• 1 tsp of baking soda (for that rise and shine)
• 1/2 tsp of salt (because balance is key)

Instructions

1. Grab your slow cooker and give it a light spray with non-stick cooking spray. Nobody likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt. Pretend you’re a mad scientist mixing potions.
3. In another bowl, beat the eggs, then stir in the pumpkin puree, vegetable oil, and water until it’s smoother than your favorite playlist.
4. Combine the wet and dry ingredients with a spatula, mixing just until they’re friends. Overmixing is the enemy of fluffy cake.
5. Pour the batter into the slow cooker, cover, and cook on high for about 2 hours or until a toothpick comes out clean. Patience is a virtue, especially in baking.
6. Let the cake cool in the slow cooker for 10 minutes, then transfer to a wire rack. It’s hot, so don’t burn your fingers—cake waits for no one.

How does this cake turn out? Imagine a moist, spice-kissed slice of autumn that pairs perfectly with a dollop of whipped cream or a daring drizzle of caramel. Serve it warm to really lean into the comfort food vibe, or cold if you’re feeling rebellious.

3 Ingredient Slow Cooker Cherry Cobbler

Kick back and let your slow cooker do the heavy lifting with this ridiculously easy cherry cobbler that’s about to become your summer obsession. With just three ingredients, you’re on your way to dessert heaven—no fancy skills required.

Ingredients

• A can (21 oz) of cherry pie filling—because we’re all about that lazy gourmet life.
• A box of yellow cake mix—yes, the whole thing. No shame in the semi-homemade game.
• A stick (1/2 cup) of melted butter—because butter makes everything better.

Instructions

1. Dump that can of cherry pie filling into your slow cooker and spread it out like you’re the boss of cherries.
2. Sprinkle the entire box of yellow cake mix over the cherries like you’re decorating the top of a cupcake—no mixing, just a generous blanket of cakey goodness.
3. Pour the melted butter evenly over the cake mix. This is where the magic happens, turning the mix into a golden, crispy topping.
4. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Pro tip: Resist the urge to peek. Slow cookers are like casinos—what happens inside stays inside until it’s time to reveal.
5. Once the top is golden and the edges are bubbly, it’s showtime. Let it sit for 10 minutes because patience is a virtue, especially when it comes to not burning your tongue.

Dig into this cobbler and marvel at the contrast between the gooey cherry filling and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for that classic ‘cherry on top’ moment—literally.

Slow Cooker Chocolate Peanut Butter Pudding Cake

Hold onto your spoons, folks, because we’re diving fork-first into a dessert that’s like a hug from your slow cooker—warm, comforting, and ridiculously easy to love.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• 3/4 cup of granulated sugar (for that sweet, sweet life)
• 1/4 cup of unsweetened cocoa powder (the darker, the better)
• 2 tsp of baking powder (the magic lift)
• 1/2 cup of milk (any kind you’ve got)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 tsp of vanilla extract (a splash of love)
• 1/2 cup of peanut butter (creamy or crunchy, you do you)
• 1/2 cup of brown sugar (for that deep, caramel vibe)
• 1 1/2 cups of hot water (just off the boil)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick spray—trust me, you’ll thank me later.
2. In a bowl, whisk together the flour, granulated sugar, cocoa powder, and baking powder. No lumps allowed!
3. Stir in the milk, melted butter, and vanilla extract until you’ve got a batter that’s smoother than your pickup lines.
4. Spread this glorious batter into the bottom of your slow cooker.
5. Now, dollop the peanut butter over the batter. Don’t be shy—peanut butter is the star here.
6. Sprinkle the brown sugar evenly over the peanut butter. This is where the magic starts.
7. Carefully pour the hot water over everything. Do not stir! Let the slow cooker work its magic.
8. Cover and cook on high for about 2 hours. You’ll know it’s done when the top looks set and the edges are bubbling like a science experiment gone right.
9. Turn off the slow cooker and let it sit for about 30 minutes. This patience-testing step ensures your cake is the perfect consistency.

Marvel at the gooey, chocolatey, peanut buttery masterpiece you’ve created. Serve it warm with a scoop of vanilla ice cream melting over the top, because some things in life are just non-negotiable.

Easy Slow Cooker Lemon Dump Cake

Ready to make your taste buds dance with the zesty, effortless delight of a slow cooker dump cake? This lemon-infused wonder is your ticket to dessert heaven with minimal fuss, because let’s face it, we’re all about that easy life.

Ingredients

• A box of lemon cake mix (because we’re keeping it simple)
• A stick of butter, melted (for that rich, gooey goodness)
• A cup of water (just enough to get things moving)
• A splash of lemon juice (for that extra tangy kick)
• A couple of eggs (to bind it all together)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray. Trust me, you’ll thank me later.
2. Dump the lemon cake mix straight into the slow cooker. No need to mix it with anything first—this is a dump cake, after all.
3. Pour the melted butter over the cake mix. Let it cascade like a buttery waterfall.
4. Add the water, lemon juice, and eggs right on top. No need to stir; the slow cooker magic will do its thing.
5. Cover and cook on low for 3 hours. Resist the urge to peek; patience is key here.
6. Once the time’s up, check for a golden top and a firm center. If it jiggles like a belly dancer, give it another 15 minutes.
7. Let it cool for a bit before diving in. Hot sugar is a sneaky little scoundrel.

You’ll be greeted with a cake that’s moist, fluffy, and bursting with lemon flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra ‘wow’ factor. Yum doesn’t even begin to cover it.

Slow Cooker S’mores Cake

Venture into the world of dessert decadence with this Slow Cooker S’mores Cake that’s as easy to make as it is to devour. Perfect for those who believe that more is more, especially when it comes to marshmallows and chocolate.

Ingredients

• 1 box of devil’s food cake mix (because we’re not messing around here)
• 1 cup of water (just tap is fine, we’re not fancy)
• 1/2 cup of vegetable oil (or whatever oil you’ve got lurking in your pantry)
• 3 eggs (the kind that come from chickens, not the chocolate ones)
• 1 cup of mini marshmallows (plus a handful more for good measure)
• 1 cup of chocolate chips (because why stop at one cup?)
• 1/2 cup of crushed graham crackers (for that essential s’mores crunch)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick spray. Trust me, you’ll thank yourself later.
2. In a large bowl, mix together the cake mix, water, oil, and eggs until smooth. No lumps allowed, unless you’re into that sort of thing.
3. Pour half of the batter into the slow cooker. Sprinkle half of the marshmallows, chocolate chips, and graham crackers on top. Repeat with the remaining batter and toppings.
4. Cover and cook on low for 3 hours. Resist the urge to peek; patience is a virtue, especially in baking.
5. Once the cake is set and a toothpick comes out clean (mostly), it’s time to serve. The marshmallows will be gloriously gooey, so have your spoons ready.

Get ready to dive into a cake that’s a cross between a campfire treat and your favorite chocolate cake. The marshmallows melt into a sticky-sweet layer, while the chocolate chips create pockets of molten goodness. Serve it straight from the slow cooker for maximum ooey-gooey effect, or plate it up with a side of vanilla ice cream for an extra indulgent twist.

3 Ingredient Slow Cooker Blueberry Cobbler

Zesty and zippy, this slow cooker blueberry cobbler is the lazy chef’s dream come true. With just three ingredients, you’re on your way to dessert heaven without breaking a sweat—or the bank.

Ingredients

• A couple of cups of fresh blueberries (or frozen if you’re in a pinch)
• A splash of vanilla extract, because why not?
• A box of yellow cake mix, because we’re keeping it simple, folks

Instructions

1. Dump those beautiful blueberries into your slow cooker, spreading them out evenly like you’re tucking them into bed.
2. Drizzle the vanilla extract over the blueberries like you’re a fancy chef on TV—no need to stir, let the magic happen on its own.
3. Sprinkle the yellow cake mix on top like you’re dusting snow over a winter village, covering all the blueberries evenly.
4. Put the lid on your slow cooker and set it to low for about 2 hours, or until the top is golden and the blueberries are bubbly. Tip: Resist the urge to peek too often; slow cookers are like moody artists—they need their space.
5. Once it’s done, let it sit for about 10 minutes. This isn’t just to test your patience; it helps the cobbler set so it’s not a soupy mess. Tip: If you’re into textures, this waiting game is worth it.
6. Serve it warm, maybe with a scoop of vanilla ice cream because, let’s be honest, everything’s better with ice cream. Tip: For an extra fancy touch, garnish with a few fresh blueberries or a mint leaf to impress your Instagram followers.

Unbelievably easy, this cobbler is a juicy, berry-packed delight with a cakey top that’s just begging to be dug into. Perfect for those days when you want to pretend you’re a baking pro without actually being one.

Slow Cooker Chocolate Hazelnut Cake

Look no further for your next dessert obsession—this Slow Cooker Chocolate Hazelnut Cake is here to make your sweet dreams a reality. It’s like hugging your slow cooker, but with more chocolate and zero awkwardness.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• 3/4 cup of sugar (for that sweet, sweet life)
• 1/2 cup of unsweetened cocoa powder (the darker, the better)
• 1/2 cup of chocolate-hazelnut spread (yes, the one you eat with a spoon)
• 1/2 cup of milk (any kind you’ve got)
• 1/4 cup of melted butter (because butter makes everything better)
• 2 eggs (the binding heroes)
• 1 tsp of vanilla extract (a splash of love)
• 1/2 tsp of baking powder (the lift you need)
• A pinch of salt (to balance the sweet)

Instructions

1. Grab your slow cooker and give it a light spray with non-stick spray—trust me, you’ll thank me later.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. No lumps allowed!
3. Add the chocolate-hazelnut spread, milk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until you’ve got a smooth batter that’s begging to be eaten raw (but resist the urge).
4. Pour the batter into your prepared slow cooker and smooth the top with a spatula for that Instagram-worthy finish.
5. Cover and cook on low for 3 hours. Tip: Resist the urge to peek—slow cookers hate that.
6. After 3 hours, insert a toothpick into the center. If it comes out clean, your cake is ready to rock. If not, give it another 15 minutes and test again.
7. Let the cake cool in the slow cooker for about 10 minutes before attempting to remove it. This patience-testing step ensures it doesn’t fall apart.
8. Carefully transfer the cake to a serving plate. Tip: A little wiggle helps it slide right out.

Zesty with a rich chocolate flavor and a hint of hazelnut, this cake is as moist as your morning muffin but with the sophistication of a dessert that took way more effort than it actually did. Serve it warm with a scoop of vanilla ice cream for that ‘wow’ factor, or enjoy it straight from the plate—no judgment here.

Easy Slow Cooker Pineapple Upside Down Cake

Never has a dessert so effortlessly combined the joy of baking with the laziness of slow cooking than this pineapple upside-down cake. It’s like your crockpot and your sweet tooth had a baby, and it’s delicious.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• 3/4 cup of granulated sugar (for that sweet, sweet life)
• 2 tsp of baking powder (the magic that makes it rise)
• A pinch of salt (to balance the sweetness, you know?)
• 1/2 cup of milk (any kind you’ve got)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 tsp of vanilla extract (for a hint of sophistication)
• 1 can of pineapple slices (in juice, not syrup, let’s keep it classy)
• A handful of maraschino cherries (for that classic look)
• 1/4 cup of brown sugar (for that caramel-y goodness)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick spray. Trust me, you’ll thank yourself later.
2. Sprinkle the brown sugar evenly at the bottom of the slow cooker. This is going to be your caramel base, so no skimping!
3. Arrange the pineapple slices over the brown sugar. Pop a cherry in the center of each slice because presentation matters, even in a slow cooker.
4. In a bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is your dry team.
5. In another bowl, mix the milk, melted butter, and vanilla extract. Welcome to the wet team.
6. Combine the wet and dry teams with a gentle stir until just mixed. Overmixing is the enemy of fluffy cake.
7. Pour the batter over the pineapples in the slow cooker. Smooth it out with a spatula for an even bake.
8. Cover and cook on high for 2 hours or until a toothpick comes out clean. No peeking! Every time you lift the lid, you’re adding time.
9. Let it cool for about 10 minutes, then place a plate over the slow cooker and flip it to reveal your masterpiece. Be brave, it’ll hold.

This cake is a moist, caramel-kissed dream with a tender crumb that’ll have you forgetting all about oven baking. Serve it warm with a scoop of vanilla ice cream for that hot-cold contrast that’s basically a party in your mouth.

Slow Cooker Strawberry Shortcake Dump Cake

Ready to dive into a dessert that’s as easy as it is delicious? This slow cooker marvel turns the classic strawberry shortcake into a ‘set it and forget it’ dream, perfect for those days when you’d rather not turn on the oven but still want to impress.

Ingredients

• A box of vanilla cake mix (because we’re keeping it simple, folks)
• A stick of butter, sliced into pats (for that rich, melt-in-your-mouth goodness)
• A couple of cups of fresh strawberries, hulled and sliced (the star of the show)
• A splash of vanilla extract (for that extra oomph)
• A can of strawberry pie filling (for that gooey, jammy layer we all crave)
• A half cup of water (just to keep things moving)

Instructions

1. First, grease your slow cooker with a bit of butter or non-stick spray. Trust me, you’ll thank yourself later when cleanup is a breeze.
2. Dump the sliced strawberries and strawberry pie filling into the bottom of the slow cooker, spreading them out evenly. This is where the magic starts.
3. Sprinkle the vanilla cake mix over the strawberries like you’re dusting snow over a winter village. No need to stir—this isn’t that kind of party.
4. Arrange the butter pats on top of the cake mix. They’ll melt down into the mix, creating pockets of buttery goodness.
5. Drizzle the water and vanilla extract over everything. It might look weird now, but it’ll all come together in the heat.
6. Cover and cook on low for about 4 hours. You’ll know it’s done when the top is golden and the edges are bubbling with strawberry goodness.
7. Let it sit for 10 minutes before serving. This is the hardest part—waiting.

Unbelievable how this dump cake turns into a warm, gooey, strawberry-packed delight, right? Serve it with a scoop of vanilla ice cream for that classic shortcake vibe, or go rogue with a dollop of whipped cream and fresh berries on top. Either way, you’re winning.

3 Ingredient Slow Cooker Peach Cobbler

Ready to dive into a dessert that’s as easy as pie (but let’s be real, way easier)? This 3 Ingredient Slow Cooker Peach Cobbler is your ticket to sweet, peachy bliss with minimal fuss. Perfect for those days when you want to impress without the stress!

Ingredients

• A couple of cans (21 oz each) of peach pie filling – because we’re all about that easy life.
• A box of yellow cake mix (15.25 oz) – the secret weapon for cobbler magic.
• A stick (1/2 cup) of melted butter – because butter makes everything better.

Instructions

1. Dump those cans of peach pie filling into your slow cooker and spread them out evenly. No need to grease the slow cooker; the peaches have got it covered.
2. Sprinkle the entire box of yellow cake mix over the peaches like you’re decorating the top of a cake. Pro tip: Don’t stir! The cake mix will transform into a deliciously crumbly topping as it cooks.
3. Drizzle the melted butter all over the cake mix. This is where the magic happens, turning the mix into a golden, buttery crust.
4. Cover and cook on HIGH for 2 hours or on LOW for 4 hours. The cobbler is done when the topping is golden and the peaches are bubbling around the edges.
5. Let it sit for about 10 minutes before serving. This little wait helps the cobbler set just right, making it easier to scoop.

And just like that, you’ve got a cobbler with a crispy, buttery top and soft, juicy peaches underneath. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get wild and drizzle with caramel sauce. Either way, it’s a win.

Slow Cooker Red Velvet Cake

Kickstart your dessert game with this ridiculously easy Slow Cooker Red Velvet Cake that’s as lazy as it is luscious. Perfect for when you want to impress without the stress, this cake is your ticket to sweet, velvety bliss with minimal effort.

Ingredients

• 2 cups of all-purpose flour (because, duh, it’s a cake)
• 1 and a half cups of sugar (for that sweet, sweet life)
• A splash of vanilla extract (the secret whisperer of flavor)
• A couple of eggs (the glue that holds our dreams together)
• 1 cup of buttermilk (for that tangy twist)
• A generous glug of red food coloring (make it pop!)
• 1 tsp of baking soda (the magic riser)
• A pinch of salt (to balance the sweet chaos)
• 1/2 cup of unsalted butter, softened (because butter makes everything better)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt like you’re the conductor of a symphony.
3. Add the softened butter, eggs, vanilla extract, buttermilk, and that glorious red food coloring. Mix until it’s smoother than your pickup lines.
4. Pour the batter into the slow cooker, cover, and set it on low for about 3 hours. Patience is a virtue, especially in baking.
5. Check the cake with a toothpick at the 3-hour mark. If it comes out clean, you’re golden. If not, give it another 15 minutes and check again.
6. Let the cake cool for a bit before diving in. Trust me, it’s worth the wait.

Rich, moist, and with just the right amount of tang, this cake is like a hug in dessert form. Serve it with a dollop of cream cheese frosting or just eat it straight from the slow cooker—no judgment here.

Easy Slow Cooker Banana Pudding Cake

Hold onto your spatulas, folks, because we’re about to turn your slow cooker into a banana pudding cake-making machine that’ll have your taste buds doing the cha-cha!

Ingredients

• 2 cups of crushed vanilla wafers (because we’re not savages, measure them)
• 3 ripe bananas, sliced (the spottier, the better for that sweet, sweet flavor)
• A splash of vanilla extract (just enough to make it fancy)
• 1 cup of sugar (for that irresistible sweetness)
• A couple of eggs (the glue that holds our cake dreams together)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to balance the sweetness, like a good friend)

Instructions

1. Start by greasing your slow cooker with a bit of that melted butter to prevent a sticky situation.
2. Layer half of the crushed vanilla wafers at the bottom, creating a crunchy foundation for your cake.
3. Arrange a layer of banana slices over the wafers, because bananas are the star of the show.
4. In a bowl, whisk together the sugar, eggs, remaining melted butter, vanilla extract, baking powder, and salt until smooth. Tip: Don’t overmix, or you’ll wake the baking powder too early!
5. Pour this heavenly mixture over the bananas and wafers, ensuring even coverage.
6. Top with the remaining crushed wafers for that irresistible crunch.
7. Cover and cook on low for 3 hours. Tip: Resist the urge to peek; slow cookers are like moody artists—they need their space.
8. Once done, let it sit for 10 minutes. Tip: This patience-testing step ensures your cake sets perfectly.

Banana pudding cake is like a hug in dessert form—creamy, comforting, and slightly nostalgic. Serve it warm with a dollop of whipped cream or go rogue with a scoop of vanilla ice cream for that extra oomph.

Slow Cooker Caramel Apple Dump Cake

Mmm, imagine coming home to the heavenly scent of apples and caramel wafting through your kitchen, with minimal effort on your part. That’s the magic of this dump cake – it’s like your slow cooker did all the work while you binge-watched your favorite show.

Ingredients

• A couple of cans of apple pie filling (because who’s peeling apples today?)
• A splash of caramel sauce (the gooier, the better)
• A box of yellow cake mix (the secret weapon)
• A stick of butter, sliced (yes, the whole thing – we’re not judging)
• A sprinkle of cinnamon (for that ‘I’m a professional baker’ vibe)

Instructions

1. Dump those cans of apple pie filling into your slow cooker and spread them out like you’re making the world’s easiest apple pie.
2. Drizzle the caramel sauce over the apples like you’re an artist and this is your masterpiece.
3. Sprinkle the cake mix evenly over the top – no stirring, just let it sit there like a fluffy blanket.
4. Arrange the butter slices on top of the cake mix. This is where the magic happens, so cover as much as you can.
5. Set your slow cooker to low and let it do its thing for 3 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 3 hours, check if the top is golden and the edges are bubbling. If not, give it another 15 minutes. Tip: The cake should be firm to the touch but still soft underneath.
7. Sprinkle cinnamon over the top for that extra ‘wow’ factor. Tip: A little goes a long way, so don’t go overboard unless you’re a cinnamon fiend.

Whoa, this dump cake is the perfect mix of gooey, caramel-y goodness with a soft, cakey top that’ll have everyone asking for seconds. Serve it warm with a scoop of vanilla ice cream for that classic ‘apple pie à la mode’ experience, or go rogue and drizzle even more caramel on top – we won’t tell.

3 Ingredient Slow Cooker Chocolate Cherry Dump Cake

Magic happens when chocolate and cherries decide to throw a party in your slow cooker, and you’re invited! This no-fuss, dump-and-go dessert is the lazy baker’s dream, turning three simple ingredients into a decadent treat that’ll have everyone thinking you slaved over it.

Ingredients

• A box of devil’s food cake mix (because why not start with something sinful?)
• A can of cherry pie filling (the gooier, the better)
• A stick of unsalted butter, sliced into pats (for that rich, melt-in-your-mouth magic)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray—trust me, you’ll thank me later.
2. Dump the entire can of cherry pie filling into the slow cooker and spread it out evenly with a spatula.
3. Sprinkle the devil’s food cake mix over the cherries like you’re dusting snow over a winter village. No need to stir—this isn’t a drill.
4. Arrange the butter pats on top of the cake mix, covering as much surface area as possible. This is where the magic happens, folks.
5. Set your slow cooker to low and let it work its magic for 2.5 hours. Resist the urge to peek; patience is a virtue here.
6. After the time’s up, check the cake. The top should be slightly crispy, and the edges bubbly. If it’s not quite there, give it another 15 minutes.
7. Turn off the slow cooker and let the cake sit for about 10 minutes before serving. This helps it set, making it easier to scoop.

Kind of amazing how this trio turns into a molten, chocolatey-cherry masterpiece, right? Serve it warm with a scoop of vanilla ice cream for that classic combo, or go rogue with a dollop of whipped cream and a sprinkle of almonds for crunch.

Slow Cooker Coconut Lime Cake

Mmm, imagine coming home to the tropical aroma of coconut and lime wafting through your kitchen, all thanks to your trusty slow cooker doing the heavy lifting. This cake is like a mini-vacation in every bite, minus the sunburn and overpriced cocktails.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of sugar (for that sweet, sweet life)
• 1 can (13.5 oz) of coconut milk (the secret tropical getaway)
• 1/2 cup of melted butter (because butter makes everything better)
• 2 eggs (the binding agents of joy)
• Zest and juice of 2 limes (for that zesty kick)
• 1 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to balance the sweetness, like a good friend)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray. Nobody likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, baking powder, and that pinch of salt. Pretend you’re a scientist mixing up something groundbreaking.
3. In another bowl, mix the coconut milk, melted butter, eggs, lime zest, and lime juice until it’s smoother than your pickup lines.
4. Pour the wet ingredients into the dry ones and stir until just combined. Overmixing is the enemy of fluffy cake, so show some restraint.
5. Pour the batter into your prepared slow cooker and cover. Cook on high for 2 to 2.5 hours. The cake is done when a toothpick comes out cleaner than your conscience on a good day.
6. Let the cake cool for a bit before diving in. Patience is a virtue, especially when it comes to not burning your mouth.

Fluffy, moist, and bursting with tropical flavors, this cake is a dream. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for that extra ‘wow’ factor, or just eat it straight out of the slow cooker—we won’t judge.

Easy Slow Cooker Raspberry Chocolate Cake

Who knew that your slow cooker could moonlight as a pastry chef? This Easy Slow Cooker Raspberry Chocolate Cake is here to prove that decadent desserts don’t have to be high maintenance. With just a handful of ingredients and your trusty crockpot, you’re on your way to chocolatey, berry-studded bliss.

Ingredients

• 1 box of chocolate cake mix (because we’re all about that easy life)
• 3 eggs (the glue holding our cake dreams together)
• 1/2 cup of vegetable oil (for that moist, can’t-stop-eating-it texture)
• 1 cup of water (to keep things flowing)
• 1 cup of fresh raspberries (for a tart little surprise in every bite)
• A splash of vanilla extract (because vanilla makes everything better)
• A couple of tablespoons of powdered sugar (for that Instagram-worthy dusting)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray. Nobody likes a cake that sticks around too literally.
2. In a large bowl, mix together the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract until smooth. Pro tip: A few lumps are okay; they’re just character builders.
3. Gently fold in the fresh raspberries. Be careful not to overmix unless you’re into pink cake (no judgment here).
4. Pour the batter into your prepared slow cooker and smooth the top with a spatula. It’s like tucking your cake into bed.
5. Cover and cook on low for 3-4 hours or until a toothpick inserted into the center comes out clean. Slow and steady wins the race to deliciousness.
6. Let the cake cool for about 10 minutes before dusting with powdered sugar. This is the cake’s version of putting on a fancy coat.

Every bite of this cake is a little party in your mouth, with the rich chocolate playing nice with the tart raspberries. Serve it warm with a scoop of vanilla ice cream for that classic combo, or go rogue and crumble it over your morning yogurt. Yes, cake for breakfast is totally a thing now.

Slow Cooker Vanilla Bean Cake

Gosh, if you thought your slow cooker was just for stews and soups, prepare to have your mind blown with this lazy baker’s dream come true. This vanilla bean cake is so effortlessly delicious, it’ll have you questioning why you ever bothered with an oven in the first place.

Ingredients

• 1 cup of all-purpose flour (because we’re keeping it simple)
• 3/4 cup of sugar (for that sweet, sweet life)
• 1/2 cup of milk (a splash of dairy magic)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 tsp of vanilla bean paste (for those fancy flecks)
• 1 tsp of baking powder (the lift in your life)
• A pinch of salt (to balance the sweet)

Instructions

1. Grab your slow cooker and give it a light greasing with butter or cooking spray—no one likes a sticky situation.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt like you’re mixing up a potion.
3. Pour in the milk, melted butter, and vanilla bean paste, then stir until just combined. Overmixing is the enemy of fluffy cakes!
4. Pour the batter into your prepared slow cooker and smooth the top with a spatula for that Instagram-worthy finish.
5. Cover and cook on high for 1.5 to 2 hours. Peek at the 1.5-hour mark—a toothpick should come out clean when it’s done.
6. Let it cool for a bit before diving in. Patience is a virtue, especially when it comes to cake.

Every bite of this cake is a cloud of vanilla bliss, with a texture so tender it practically melts in your mouth. Serve it warm with a scoop of ice cream for that ‘I meant to do that’ dessert elegance.

3 Ingredient Slow Cooker Black Forest Cake

You won’t believe how this ‘3 Ingredient Slow Cooker Black Forest Cake’ is about to become your go-to dessert. It’s like magic, but with chocolate and cherries—because who needs a wand when you have a slow cooker?

Ingredients

• A box of devil’s food cake mix (because even angels cheat sometimes)
• A can of cherry pie filling (the more cherries, the merrier)
• A splash of cola (yes, the fizzy kind—trust me on this)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray—because nobody likes a sticky situation.
2. Dump the entire box of devil’s food cake mix into the slow cooker. No need to mix it with anything else; we’re keeping it simple.
3. Pour the can of cherry pie filling over the cake mix. Spread it out gently with a spoon, but don’t stir—this isn’t a smoothie.
4. Slowly add a splash of cola around the edges. The cake mix will start to absorb it, creating a moist, fudgy texture. Pro tip: Use a dark cola for a richer flavor.
5. Cover and cook on low for 3 hours. Resist the urge to peek; the slow cooker needs its privacy.
6. After 3 hours, insert a toothpick into the center. If it comes out clean, your cake is ready. If not, give it another 15 minutes—patience is a virtue, especially in baking.
7. Turn off the slow cooker and let the cake sit for 10 minutes. This helps it set, making it easier to serve.

Get ready to dive into a cake that’s outrageously moist, with pockets of tart cherries cutting through the rich chocolate. Serve it warm with a scoop of vanilla ice cream, and watch as it disappears faster than your last diet resolution.

Slow Cooker Mocha Cake

Unbelievably, your slow cooker is about to become your new best friend with this decadent Slow Cooker Mocha Cake. It’s like giving your coffee addiction a deliciously sinful twist, and who wouldn’t want that?

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• 3/4 cup of sugar (for that sweet, sweet love)
• 1/4 cup of unsweetened cocoa powder (the darker, the better)
• 1 tsp of baking powder (to give it some lift)
• 1/2 tsp of salt (to balance the sweetness)
• 1/2 cup of milk (a splash of dairy goodness)
• 1/4 cup of vegetable oil (for moisture)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• 1 tbsp of instant coffee granules (for that mocha magic)
• 1/2 cup of hot water (to wake up those coffee granules)

Instructions

1. Grab a large bowl and whisk together the flour, sugar, cocoa powder, baking powder, and salt like you’re mixing potions.
2. In another bowl, mix the milk, vegetable oil, and vanilla extract until they’re best friends.
3. Dissolve the instant coffee granules in the hot water, then add this magical potion to the wet ingredients.
4. Pour the wet ingredients into the dry ones and stir until just combined—no overmixing, or the cake elves will be sad.
5. Grease your slow cooker with a bit of oil or butter, because no one likes a sticky situation.
6. Pour the batter into the slow cooker, cover, and cook on high for 1.5 to 2 hours. Peek at the 1.5-hour mark; it’s done when a toothpick comes out clean.
7. Let it cool for a bit before diving in, unless you’re into molten lava cake, which, no judgment.

Craving a slice? This cake is outrageously moist with a deep mocha flavor that’ll make you question why you ever bothered with the oven. Serve it warm with a scoop of vanilla ice cream for that irresistible hot-and-cold contrast.

Easy Slow Cooker Key Lime Dump Cake

Now, who said baking has to be a fuss? This lazy baker’s dream comes to life with just a few dumps and a slow cooker, because let’s face it, we’re all about that ‘set it and forget it’ life.

Ingredients

• A box of yellow cake mix (because we’re keeping it simple)
• A can of sweetened condensed milk (for that creamy dreaminess)
• A half cup of key lime juice (fresh if you’re fancy, bottled if you’re practical)
• A couple of eggs (the glue that holds our cakey dreams together)
• A splash of vanilla extract (for a whisper of sweetness)
• A stick of butter, melted (because butter makes everything better)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick spray. Trust me, you’ll thank yourself later.
2. Dump the yellow cake mix, sweetened condensed milk, key lime juice, eggs, and vanilla extract into the slow cooker. Stir until just combined. Tip: Overmixing is the enemy of fluffy cake.
3. Pour the melted butter over the top. Do not stir. This is where the magic happens, creating that irresistible crispy top.
4. Cover and cook on low for about 3 hours. Tip: Peek too soon, and you’ll let the heat out. Patience is key.
5. Check for doneness by inserting a toothpick in the center. If it comes out clean, you’re golden. Tip: If it’s still gooey, give it another 15 minutes.
6. Turn off the slow cooker and let it sit for 10 minutes before serving. This helps it set perfectly.

Out comes a cake that’s a delightful paradox: creamy yet crumbly, tart yet sweet. Serve it with a dollop of whipped cream or, for the overachievers, a sprinkle of lime zest. Either way, it’s a slice of heaven with minimal effort.

Slow Cooker Salted Caramel Chocolate Cake

Today’s the day we throw caution to the wind and dive fork-first into the most decadent dessert your slow cooker has ever seen. Trust me, your sweet tooth will thank you—or possibly demand seconds.

Ingredients

• 1 box of devil’s food cake mix (because we’re not messing around)
• 1 cup of water (just plain old H2O)
• 1/2 cup of vegetable oil (the slick operator in this operation)
• 3 large eggs (the glue holding our dreams together)
• 1 can (14 oz) of sweetened condensed milk (for that creamy, dreamy texture)
• 1 jar (12.25 oz) of caramel sauce (the sticky sweet star of the show)
• A generous pinch of sea salt (to make those taste buds pop)
• A handful of chocolate chips (because more chocolate is always the answer)

Instructions

1. Grab your slow cooker and give it a quick spray with non-stick cooking spray—trust me, you’ll want to avoid a sticky situation later.
2. In a large bowl, whisk together the cake mix, water, oil, and eggs until smooth. Pour this batter into your prepared slow cooker.
3. Drizzle the sweetened condensed milk and caramel sauce over the batter. Don’t stir—this is where the magic happens as it cooks.
4. Sprinkle that sea salt and chocolate chips on top like you’re decorating the crown jewels.
5. Cover and cook on LOW for 3 hours. No peeking! Slow cookers are like introverts—they work best without interruptions.
6. After 3 hours, check the cake with a toothpick. If it comes out clean, it’s showtime. If not, give it another 15 minutes.
7. Once done, turn off the slow cooker and let the cake sit for about 15 minutes. This patience-testing step ensures it doesn’t fall apart when you serve it.

Dig into this gooey, chocolatey masterpiece where the caramel rivers run deep and the sea salt brings out all the right flavors. Serve it warm with a scoop of vanilla ice cream for that hot-and-cold contrast that’ll make your taste buds sing.

Conclusion

Savor the simplicity and deliciousness of these 24 easy 3-ingredient slow cooker desserts, perfect for beginners and busy home cooks alike. We hope this roundup inspires you to whip up some sweet treats with minimal effort. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of effortless dessert making!