Slow Cooker Praline Crunch Cake
This slow cooker praline crunch cake features a soft, buttery vanilla cake loaded with chopped pecans and topped with a sweet, crunchy brown sugar praline topping. It's an easy crockpot dessert that's perfect for family gatherings and holidays.
Ingredients
- Cake
- 1 15.25-ounce box yellow cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans
- 1 teaspoon neutral oil
- Praline Topping
- 1½ cups chopped pecans
- ½ cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon water
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Grease a 6-quart slow cooker and line the bottom with parchment paper.
- Mix the eggs, milk, melted butter, vanilla, cake mix, and cinnamon until smooth. Fold in ½ cup chopped pecans.
- Pour the batter into the slow cooker. Cover and cook on HIGH for 2 to 3 hours, until a toothpick comes out clean.
- Toast 1½ cups pecans in a skillet over medium heat for 3 to 5 minutes. Set aside.
- Melt the brown sugar, butter, and water in the skillet. Simmer for 2 minutes.
- Stir in the toasted pecans and cook for 2 to 3 minutes. Remove from heat and add vanilla and salt.
- Spread the pecans on parchment paper and let cool until crunchy.
- Let the cooked cake cool for 15 minutes. Sprinkle with praline crunch and serve.
Notes
- Add the praline topping just before serving to keep it crunchy.
- Slow cooker cooking times may vary.
- Serve warm with vanilla ice cream.
- Store leftover cake in the refrigerator for up to 4 days.
- Slow cooker cooking times may vary.
- Serve warm with vanilla ice cream.
- Store leftover cake in the refrigerator for up to 4 days.