Crockpot Dulce De Leche Sweet Potato Pudding Cake
Indulge in the cozy sweetness of Crockpot Dulce De Leche Sweet Potato Pudding Cake, a luscious dessert that combines the earthy richness of mashed sweet potatoes with the caramelized decadence of dulce de leche. Perfectly spiced with warm cinnamon and nutmeg, this slow-cooked treat offers a tender, pudding-like texture with optional bursts of crunch from chopped pecans. With minimal prep and all the magic happening in your crockpot, it’s an effortless yet show-stopping dessert that fills your home with irresistible aroma. Serve it warm, topped with a dollop of whipped cream or an extra drizzle of dulce de leche, for the ultimate comforting and crowd-pleasing finale to any meal.
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Recipe Information
Ingredients
- 2 cups Sweet potatoes (mashed)
- 1 cup All-purpose flour
- 0.75 cup Brown sugar
- 0.5 cup Unsalted butter (melted)
- 2 large Eggs
- 0.5 cup Dulce de leche
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans (optional)
- 1 to taste Whipped cream (for topping)
Instructions
Lightly grease the inside of a crockpot with nonstick cooking spray or butter to prevent sticking.
In a large mixing bowl, whisk together the mashed sweet potatoes, melted butter, eggs, dulce de leche, milk, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped pecans (if using) for added texture and flavor.
Pour the batter into the prepared crockpot and spread it into an even layer with a spatula.
Place the lid on the crockpot and cook on high for 2.5-3 hours, or until the cake is set in the center and a toothpick inserted comes out clean.
Check the cake halfway through cooking to ensure it is not overcooking, and rotate the insert if necessary to ensure even baking.
Once done, carefully remove the crockpot insert and let the cake cool for 10-15 minutes before serving.
Serve warm with a dollop of whipped cream on top or drizzle extra dulce de leche for added decadence.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 36.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
