Slow Cooker Chocolate Pecan Pie Cake

The magic happens in your slow cooker with this simple yet oh-so-decadent holiday dessert recipe. Start with a base of chocolate cake batter, including McCormick® vanilla extract and cinnamon. Add an ooey-gooey pecan pie-like topping. Set the cooker and forget it. Come back to an instant hit that’s ready for holiday party guests. Use rum extract to make a rum-ball inspired version. 

Ingredients
Serves: 14
Directions
10 mins Prep time 2 hrs 30 mins Cook time
10 mins Prep time
2 hrs 30 mins Cook time
  • Spray inside of 6-quart slow cooker with no stick cooking spray. For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.

  • Cook 2 hours on LOW or until cake is almost set.

  • For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.

  • Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.

Cooking tip

Slow Cooker Rum Ball Cake:  Prepare as directed, using 1 tablespoon McCormick® Rum Extract in place of the vanilla in the Pecan Pie Topping.

Nutrition information

(Amount per serving)

  • 580Calories: 580Cholesterol: 57mg
  • Sodium: 377mgProtein: 4g
  • Total Fat: 28gSaturated Fat: 7g
  • Fiber: 2gCarbohydrate: 78g
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