Slow Cooker Desserts: Sweet Treats Beyond Main Courses

Finding the time to cook a tasty and nourishing meal can be difficult amidst the busyness of modern life. But the slow cooker is a culinary superhero subtly changing kitchen worldwide. With only a little work, this humble gadget can transform even the most essential components into delicious masterpieces and sweet treats. 

A multipurpose kitchen tool, the slow cooker, often called a crockpot, is frequently used to prepare savory foods, including stews, soups, and roasts. It is used for long-term slow cooking at low temperatures. Simmering food at a lower temperature than other cooking techniques like boiling, baking, or frying is the primary use of a slow cooker. 

Surprisingly, it can also be used to make rich and luscious sweets. A convenient and easy method to sate your sweet desire, the slow cooker can make everything from warm and gooey chocolate lava cakes to cakes, puddings, and fruit compote cakes. Let’s take these mouthwatering desserts into a sweeter view.

Slow Cooker Apple Crisp

Slow Cooker

This is such a fantastic recipe. Apple crisp is a delicious and comforting dessert with baked apples topped with a crumbly streusel-like mixture.  Cover a slow cooker with a layer of apple pie filling. After that, spread spice cake mix over the apple pie filling and evenly distribute butter pieces on top. Before serving, cook on the lowest setting for four hours.


For the Filling:

  • 6 cups of peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

For the Topping:

  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted


  1. Combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
  2. Mix the oats, flour, brown sugar, and salt in a separate bowl for the topping. Stir the added melted butter until the mixture is crumbly.
  3. Grease the slow cooker using butter or cooking spray.
  4. Place the apple mixture into the slow cooker, spreading it out evenly.
  5. Sprinkle the oat topping over the apples, covering them completely.
  6. Cover the slow cooker and continuously cook on low fire for about 4-6 hours or until the apples are tender.
  7. Once cooked, turn off the slow cooker and let the apple crisp sit for about 15-20 minutes to cool slightly.
  8. Serve the slow cooker apple crisp warm, either on its own with a dollop of whipped cream or with a scoop of ice cream, preferably vanilla.

Pineapple Upside-Down Dump Cake

Pineapple upside-down dump cake is a delicious and easy dessert made by “dumping” ingredients into a baking dish, typically in a specific order, to create a classic upside-down cake. This dump cake recipe is excellent for vanilla ice cream or whipped cream. It also functions well with cake mixes free of sugar and gluten.

Pineapple Dump Cake


  • 3/4 cup butter, divided
  • 2/3 cup packed brown sugar
  • One jar (6 ounces) of maraschino cherries, drained
  • 1/2 cup chopped pecans, toasted
  • One can (20 ounces) of unsweetened pineapple tidbits or crushed pineapple, undrained
  • One package of yellow cake mix (regular size)
  • Vanilla ice cream, optional


  1. Mix half of the butter and the brown sugar in the microwave. Evenly cover the bottom of a 5-quart slow cooker that has been oiled. 
  2. Add pecans and cherries, then place a pineapple on top. Distribute the dry cake mix equally.
  3. Cook for two hours on high, covered, or until the fruit mixture becomes bubbly. 
  4. Turn off the slow cooker and leave it uncovered for half an hour before serving. Serve with ice cream, if preferred.

Strawberry-Banana Pudding Cake

Strawberry-Banana Pudding

Ripe strawberries, sweet bananas, and creamy pudding mix to create a delectable treat known as strawberry-banana pudding cake. The assembly of this delicious pink pudding cake is quite simple. This dessert makes a hit to anyone who loves the delightful combination of strawberries and bananas.


  • 1 package strawberry cake mix (regular size)
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 2 cups plain Greek yogurt
  • 4 large eggs
  • 3/4 cup canola oil
  • 2 tablespoons minced fresh basil
  • 1 cup white baking chips
  • Optional toppings: Vanilla ice cream, sliced bananas, sliced strawberries and fresh basil
  • 1 cup water


  1. Combine the first six ingredients from the list in a large bowl and beat at low speed for about 30 seconds and 2 minutes at medium speed.
  2. Stir in the basil and transfer to a greased 5-quart slow cooker. 
  3. Cook on low, covered, for 3 1/2 to 4 hours until the cake’s sides are golden brown and the center is moist.
  4. Remove the slow cooker insert and scatter the baking chips over the cake. Before serving, let the cake stand uncovered for ten minutes. Top with chosen toppings and serve.

Pineapple RumChata Shortcakes

Pineapple RumChata Shortcake is a dessert with shortcakes, pineapple, and a RumChata-infused element, such as a RumChata-flavored whipped cream or a RumChata sauce drizzled over the shortcakes. This dessert is made in a slow cooker rather than in the oven and tastes pleasantly different. Once finished, garnish the chilled pineapple shortcake jars and serve.


  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 large egg, room temperature
  • 3/4 cup sour cream
  • 3 tablespoons RumChata liqueur

For Toppings

  • 1-1/2 cups fresh pineapple, sliced into 1/2-inch pieces
  • 1 teaspoon grated lime zest
  • 1 medium lime, thinly sliced, optional
  • 3 tablespoons sugar, divided
  • 1 to 2 tablespoons RumChata liqueur
  • 1/2 cup heavy whipping cream


  1. Mix the flour, sugar, salt, baking powder, and baking soda in a bowl until the mixture crumbs. 
  2. Combine the egg, sour cream, and RumChata separately. Stir just until moistened after adding to the flour mixture.
  3. Measure the mixture into six half-pint jars and seal. Place lids in the middle of the jars and tighten the bands with a fingertip. 
  4. Pack the jars into an oval 6- or 7-quart slow cooker and pour approximately 5 cups of boiling water to cover the jars halfway. 
  5. Bake the shortcake on high for 1 1/2 to 2 hours, covered.
  6. In the meantime, mix pineapple, zest, and 2 tablespoons sugar for the topping. Cover and refrigerate for at least one hour. Jars should be removed from the slow cooker and placed on wire racks to cool thoroughly. 
  7. Beat cream in a big bowl until it gets thick. Incorporate the leftover tablespoon of sugar and beat until soft peaks form.
  8. Add whipped cream, pineapple mixture, and, if preferred, lime slices to the top of the shortcakes.

Slow Cooker Fruit Compote

Enjoying the flavors of different fruits when you make a fruit compote in a slow cooker is simple and wonderful. A fruit compote is a dessert prepared by heating fruits, usually in a mixture of sugar and other flavorings, until the fruits become soft and their fluids thicken into a consistency similar to syrup. 


  • 2 cans (29 ounces each) of sliced peaches, drained
  • 1 can apricot halves, drained and sliced (15-1/4 ounces)
  • 2 cans pear halves, drained and sliced
  • 1 can pineapple chunks, drained
  • 1 can cherry pie filling


  1. Wash and chop the fruits into your preferred sizes or bite-sized pieces. If you’re using apples, peel and core them.
  2. Put the peaches, pears, pineapple, and apricots in a  slow cooker. Spread pie filling on top.
  3.  Cook, covered, on high for two hours or until thoroughly heated. Utilizing a slotted spoon, serve.                                 

Slow Cooker Flan in a Jar

This is a dessert preparation method that involves making flan, a creamy caramel custard, in individual jars using a slow cooker. Flan is a popular dessert in many cultures and is known for its smooth texture with rich flavor.


  • 1/2 cup sugar

  • 1 tablespoon plus 3 cups hot water (110° to 115°), divided
  • 1 cup coconut or whole milk
  • 1/3 cup whole milk
  • 1/3 cup sweetened condensed milk
  • 2 large eggs with large egg yolk, room temperature, lightly beaten
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum, optional


  1. Spread the sugar in a small, heavy saucepan and heat it over medium-low heat, without stirring, until it starts to melt. To ensure the sugar dissolves evenly, gently move it to the middle of the pan. 
  2. Cook for about 2 minutes while stirring the contents or until melted sugar has a deep golden color. 
  3.  Take off the heat, then slowly mix in 1 tablespoon of boiling water. Ladle the mixture quickly into six 4-ounce hot jars.
  4. Remove from heat after heating whole milk and coconut milk in a small saucepan until bubbles form around the pan’s edges. Condensed milk, eggs, egg yolk, and salt should all be combined but not frothy in a big basin.
  5.  Stir in the heated milk gradually, then the vanilla and rum, if using. Pour through a fine-mesh strainer. Transfer egg mixture to ready-made jars. Put jar lids in the middle and tighten the bands with your fingers.
  6. Pour the leftover hot water into a 6-quart slow cooker and set the jars inside. Cook on high for two hours, covered, or until centers are set. 
  7. Cool on a wire rack for ten minutes. After removing the jars, place them in a 13 x 9-inch baking pan halfway filled with ice water and let cool for ten minutes. 
  8. Allow to cool down for approximately one hour. After circling the jars with a knife, flip the flans over onto the dessert plates.                                                                                                                                                                                                                                                     

Butterscotch-Pecan Bread Pudding

Butterscotch-pecan bread pudding is a delicious and comforting dessert that combines the fantastic flavors of butterscotch, pecans, and soft bread. 


  • 9 cups cubed day-old white bread (about 8 slices)
  • 1/2 cup chopped pecans
  • 1/2 cup butterscotch chips
  • 4 large eggs
  • 2 cups half-and-half cream
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • Whipped cream and butterscotch ice cream topping


  1. Put bread, butterscotch chips, and pecans in a 4-quart slow cooker that has been oiled. 
  2. Mix the eggs, cream, brown sugar, melted butter, and vanilla in a big bowl until well combined. Pour over the bread mixture and blend with a gentle whisk.
  3. Cook for three to four hours on low, covered, or until a knife stabbed in the center comes out clean. Serve warm with butterscotch topping with whipped cream.


The slow cooker is helpful for main dishes and can make a vast range of mouthwatering and decadent desserts. A reliable and easy way to sate your sweet desire, the slow cooker may be used for traditional and creative recipes. So, take out your slow cooker and try some lovely goodies.