Amish Butter Cake Slow Cooker. A warm, gooey dessert that melts in your mouth and brings everyone running to the table. This slow cooker Amish butter cake is a rich, creamy dessert made with simple pantry staples. A soft buttery base pairs with a smooth cream cheese layer, cooking low and slow into pure comfort food perfection.
This slow cooker Amish butter cake is the kind of sweet, gooey treat that gets eaten up fast at family dinners and potlucks. It is super easy to make — you only need four basic ingredients to put together a soft buttery batter. You spread it in the slow cooker and pour a creamy, sweet cream cheese mixture right on top.
As it cooks slowly, the cake gets soft and tender while the cream cheese layer sinks down and swirls in. This gives you that warm, melty bite that everyone loves. It is a fun and easy twist on the old-fashioned Amish butter cake, perfect for busy families who still want a yummy homemade dessert.
Serve it warm right from the slow cooker, scooped into bowls so you get all the gooey, sticky edges too. Add a scoop of vanilla ice cream or a spoonful of whipped cream on top to make it even better. Fresh berries on the side add a nice fruity touch. For a fun family night, set out little bowls of toppings like chocolate chips, caramel sauce, or chopped nuts and let everyone pick their own favorites.
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted and cooled a little, divided
- 3 large eggs, divided
- 1 cup powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon vanilla extract
Amish Butter Cake: Directions
- Rub butter or spray cooking spray all over the inside of a 6-quart slow cooker so the cake does not stick to the sides or bottom.
- In a medium bowl, mix together the dry yellow cake mix, half a cup of the melted butter, and 1 egg. Stir it with a spoon until you get a thick, soft batter. This is your easy three-ingredient cake base.
- Scoop the cake batter into the slow cooker. Use the back of your spoon or clean hands to press it down and spread it out so it covers the whole bottom in one flat layer.
- In another bowl, beat the softened cream cheese with a hand mixer or a whisk until it is smooth and has no lumps in it.
- Add the rest of the melted butter, the remaining 2 eggs, powdered sugar, and vanilla to the cream cheese bowl. Beat or whisk everything together until it is smooth and easy to pour. This creamy mixture is what makes the cake so rich and gooey.
- Slowly pour the cream cheese mixture over the cake batter in the slow cooker. Spread the batter so it goes all the way across the pan. If needed, tilt the pot a little or use a spatula to spread it out gently — but do not stir it into the batter.
- Lay a clean kitchen towel or a few paper towels over the top of the slow cooker before putting the lid on. This catches extra steam and keeps the top of the cake from getting too wet while it cooks.
- Cook on LOW for 2.5 to 3.5 hours. You will know it is ready when the edges look set and a little golden, and the middle is mostly done but still a tiny bit jiggly. Do not lift the lid during the first 2 hours so the cake can rise and cook right.
- When it is done, turn off the slow cooker and leave the lid a little open for about 15 minutes. This rest time lets everything settle and makes it easier to scoop out while keeping it nice and gooey.
- Spoon the warm cake into bowls straight from the slow cooker. Eat it just like that or add ice cream or whipped cream on top. Keep any leftovers in the fridge covered up, and warm them in the microwave before eating.
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