Easy Cake Mix Recipes – Deliciously Simple Crockpot Desserts!

1. Spray a 6-quart slow cooker with cooking spray.
2. In a bowl, mix cake mix, water, eggs, ½ cup peanut butter, and butter with an electric mixer — 30 seconds on low, then 2 minutes on medium.
3. Pour batter into the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours. (Check at 1 hour 30 minutes if your slow cooker runs hot.)
4. Let cake cool in the slow cooker (with insert removed) for 15 minutes.
5. Make the glaze: Mix ¼ cup peanut butter with either frosting or the milk + powdered sugar. Spread over the warm cake.
6. Drizzle with fudge sauce and top with peanut butter cups if desired.

To Make In An Oven:

1. Preheat oven to 350°.
2. In a large bowl, combine all ingredients and mix for 2 minutes.
3. Pour batter into a greased 5.25 x 9 x 2.75-inch loaf pan.
4. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
   

To Make In A Crockpot

1. In a large bowl, prepare the cake mix according to the package instructions.
2. Mash the bananas and stir them into the batter until well combined.
3. Grease the inside of your crockpot (use cooking spray or butter).
4. Pour the batter into the crockpot and smooth the top.
5. Place a clean dishtowel or a few paper towels over the crockpot, then set the lid on top. This helps absorb moisture for a better texture.
6. Cook on high for 2–3 hours, or until a toothpick inserted in the center comes out clean.
7. Let cool slightly, then remove from crockpot. Frost if desired once fully cooled.

1. Spray a 4-quart slow cooker with cooking spray. (If using a 6-quart cooker, reduce cooking time by about 1/3.)
2. Pour both cans of pie filling into the bottom of the slow cooker.
3. In a bowl, stir together the cake mix, melted butter, and water until all the dry mix is moistened. The mixture will be crumbly—this is fine.
4. Sprinkle the crumbly mixture evenly over the pie filling.
5. Cover and cook:
   -On high for 2–3 hours, or
   -On low for 4–5 hours.
6. Uncover and cook on high for another 30 minutes to let steam escape. It’s done when the cake topping is set and not gooey to the touch.
7. Serve warm or at room temperature—right out of the slow cooker!

1. Preheat oven to the temperature listed on the cake mix box.
2. In a large bowl, mix together the cake mix, water, and yogurt or sour cream until smooth.
3. Pour into a greased 9×13 inch pan.
4. Bake according to the time on the box for a 9×13-inch cake.
5. Let cool, then frost or serve as-is!

1. Lightly grease the bottom and sides of your Crockpot.
2. Pour in the undrained peaches and sprinkle with cinnamon, if desired.
3. Sprinkle the dry cake mix over the peaches, and spread over the top until the mix is even. Do not stir.
4. Lay the butter slices evenly across the top of the cake mix.
5. Cover and cook on high for 2 to 3 hours, or until golden and bubbly.
6. Serve warm, topped with a scoop of vanilla ice cream, if desired.

1. Preheat oven to 350°.
2. In a mixing bowl, combine the cake mix, Cool Whip, and egg. The dough will be sticky.
3. Scoop and roll dough into 1-inch balls.
4. Roll each ball in powdered sugar, if desired.
5. Place on a greased or parchment-lined baking sheet.
6. Bake for 10–12 minutes, until edges are set.
7. Let cool on the pan for a few minutes before removing.