Two Ingredient Slow Cooker Cake…

I’m really not sure how I feel about this two ingredient slow cooker cake – it shouldn’t work but it kind of does work.

I’m a member of a couple of slow cooking groups on Facebook (I know, super exciting or what) and at least three times a week, I’ll see a post pop up in my feed from someone saying how amazing this two ingredient slow cooker cake is.  Over the last few months, I’ve seen so many different flavour combinations and most have worked with great levels of success.

I did want to have a go at making it myself but I knew I needed some large slow cooker cake cases (if that’s the name for them) and I just never got around to getting some. But I came across them in the pound shop so I bought them and came straight home to have a go at making my own two ingredient slow cooker cake!

I decided to go with a tin of black cherries and a chocolate swirl cake mix although there was no swirl as I just popped all the mix into the bowl at once but it turned really nice anyway – very Black Forest Gateau-esque.

Two Ingredient Slow Cooker Cake...

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

This two ingredient slow cooker caked was so much better than I was expecting - it was actually really lovely and because we went with black cherry and chocolate it was like a Black Forest Gateaux flavour.

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Ingredients

• 1 Packet or Box Cake mix of pretty much any flavour
• 1 x 425g Can of any fruit you feel like as long as it's in juice

Instructions

1. In a bowl, mix the cake mix and the tin of fruit (including the juice) until it's combined.
2. Line your slow cooker with a slow cooker liner (I get mine from the pound shop) and pour in the cake mix.
3. Lay a clean tea towel across the top of the slow cooker and pop the lid on top of that.
4. Cook on high for an hour and a half.

Notes

When you pick your cakes mix, make sure you pick one that's big enough to make a large cake. Some are much smaller quantities as there's only enough to make six small cupcakes.

It’s quite a dense cake rather than a light and fluffy one but that’s not necessarily a bad thing. One of the kids said it was almost like a fudge texture and that it would be great served with custard as a pudding rather than on its own as a cake.  

Next time, I’m going to make more of a vanilla cake with a tin of crushed pineapple in it as that feels like quite a tropical style cake. I’m tempted to throw in a cheeky handful of desiccated coconut too and have a pina colada cake. 😂

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