This 5-ingredient slow cooker dessert is the kind of easy summer comfort that feels extra special without asking much of you. The rich espresso notes and warm amber caramel flavor melt together as it cooks, creating a rustic, spoonable bake with craggy edges and soft swirls all through the center. It is a wonderful make-ahead treat for evenings when you want dessert waiting for the family after dinner.
Serve this warm in bowls with a scoop of vanilla ice cream, a dollop of whipped cream, or a little cold heavy cream poured over the top. Fresh berries on the side brighten the deep coffee-caramel flavor, and for grown-up company, this also pairs nicely with iced coffee or a simple cup of decaf after supper.
5-Ingredient Slow Cooker Summer Espresso and Amber Bake
Servings: 6
Ingredients
1 box yellow cake mix
Directions
1. Lightly grease the slow cooker insert. In a large mixing bowl, whisk together the cake mix, cooled espresso, melted butter, and eggs until mostly smooth.
2. Pour the batter into the prepared slow cooker. Drizzle the caramel sauce over the top, then use a butter knife to gently swirl it through the batter without fully mixing it in.
3. Cover and cook on low for 2 1/2 to 3 hours, or until the edges are set and craggy and the center is just softly set with a little gooeyness.
4. Turn off the slow cooker and let the bake rest uncovered for 15 to 20 minutes before scooping and serving warm.
Variations & Tips
For picky eaters: If the espresso flavor feels too bold for your crew, use strong brewed coffee instead of espresso for a softer, gentler taste that still gives the dessert plenty of richness.
For extra texture: A handful of chopped toasted pecans or walnuts sprinkled over the caramel before cooking adds a lovely little crunch and makes each scoop feel more special.
To prevent overcooking: Slow cookers can vary quite a bit, so start checking at the 2 1/2-hour mark. The edges should look set, while the center should still be soft for that pudding-cake style finish.
Make it easy to serve: This dessert is best scooped rather than sliced. A large spoon or cookie scoop works nicely, especially if you are serving it straight from the cooker at the table.
