Ingredients
Scale
- 1 box (15.25 oz) White Cake Mix
- 1 cup (2 sticks) Unsalted Butter, melted or thinly sliced
- 1.5 cups White Chocolate Chips
Instructions
- Generously grease the inside of your crockpot with non-stick cooking spray or line it with a slow cooker liner for the easiest cleanup possible. This ensures that the caramelized edges of the cake don’t stick to the sides during the cooking process.
- Pour the dry white cake mix into the bottom of the slow cooker and spread it into an even layer. Evenly sprinkle the white chocolate chips over the top of the cake mix. Finally, pour the melted butter over the entire surface, making sure to cover as much of the dry mix as possible. Do not stir the ingredients; the “dump” method is what creates the signature texture.
- Place a clean paper towel across the top of the crockpot before putting the lid on. This catches excess condensation and prevents the cake from becoming soggy. Cook on High for 2 to 2.5 hours, or until the edges are golden brown and the center is set but still slightly soft.
- Turn off the slow cooker and let the cake sit for 10 to 15 minutes to firm up slightly. Scoop the warm cake into bowls and serve. For a festive touch, top with a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Cook Time: 2 hours 35 minutes