Ingredients
Scale
- 13.25 oz. Chocolate Fudge Cake Mix (I use Betty Crocker)
- 1 cup coffee (I use this instead of water)
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 cup salted caramel (I find this in the ice cream topping aisle)
- 1 1/2 cups whole pecans, enough to cover the cake
Instructions
- Spray the slow cooker heavily with non-stick spray.
- In a large bowl, combine the cake mix, coffee, eggs, and oil. Mix until smooth, leaving some lumps as this is normal.
- Pour the cake mixture into the slow cooker.
- Cook on HIGH for 2 hours or until the center is set, though this may vary by slow cooker.
- Once cooked, remove the slow cooker from the insert and allow it to cool for at least an hour; adding the caramel too soon will cause it to disappear into the cake.
- After cooling, pour the caramel over the cake and arrange the pecans on top.
- Serve and enjoy!
Notes
Make sure to let the cake cool completely before adding the caramel for the best flavor and presentation.
Feel free to substitute the salted caramel with regular caramel if preferred.
This cake pairs well with vanilla ice cream!
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Desserts
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg