Dulce de Leche Sweet Potato Pudding Cake

Emily Hobbs


This is a delicious, easy cake that "bakes" in a slow cooker. It's a spiced sweet potato cake flavored with dulce de leche caramel, coconut and pecans.

pinch tips: How to Fold Ingredients





10 Min


1 Hr 45 Min


Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my... different AND delicious! Try it while it's still warm - you'll never be the same. :)


1/2 c
unsalted butter
2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
2 tsp
ground cinnamon
1 c
brown sugar
1 can(s)
(15 oz) sweet potatoes, drained, finely mashed
large eggs
2 tsp
vanilla extract
3/4 c
coconut milk
1/2 c
finely chopped toasted pecans
1 c
dulce de leche
1/4 c
toasted flaked coconut

Directions Step-By-Step

Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
Spray a 4 qt. slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Collection: Holiday Baking