Slow Cooker Amish Butter Cake

If you love gooey butter cake and easy homemade desserts, this slow cooker Amish butter cake is one to save. Made with yellow cake mix, melted butter, eggs, cream cheese, powdered sugar, and vanilla, this simple dessert transforms into a rich, buttery cake with a soft, gooey cream cheese topping.

The slow cooker does most of the work, making this an ideal easy slow cooker dessert for busy weeknights, family dinners, potlucks, and holidays. Serve it warm with vanilla ice cream, whipped cream, or fresh berries for an extra-special treat.

Why You’ll Love This Slow Cooker Butter Cake

• Easy preparation: Uses a convenient yellow cake mix and simple pantry staples.
• No oven required: The slow cooker gently bakes the cake while you handle other tasks.
• Gooey and creamy: A sweet cream cheese layer creates an irresistible soft center.
• Perfect for gatherings: Makes about 8 servings and is easy to scoop and serve.
• Make-ahead friendly: Refrigerate leftovers and gently reheat individual portions.
• Customizable: Add chocolate chips, berries, nuts, caramel, or your favorite toppings.

Ingredients

• 1 box (15.25 ounces) yellow cake mix
• 1 cup unsalted butter, melted and slightly cooled, divided
• 3 large eggs, divided
• 1 cup powdered sugar
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract

How to Make Slow Cooker Amish Butter Cake

1. Prepare the slow cooker: Lightly grease a 6-quart slow cooker with butter or nonstick cooking spray.
2. Make the cake layer: In a bowl, combine the yellow cake mix, 1/2 cup melted butter, and 1 egg. Stir until a thick batter forms.
3. Add the batter: Press the cake batter evenly into the bottom of the prepared slow cooker.
4. Make the cream cheese mixture: Beat the softened cream cheese until smooth. Add the remaining melted butter, 2 eggs, powdered sugar, and vanilla. Beat until creamy and well combined.
5. Layer the filling: Pour the cream cheese mixture evenly over the cake batter.
6. Cover the slow cooker: Place a clean kitchen towel or paper towels underneath the lid to help absorb excess condensation.
7. Cook: Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are lightly golden and set while the center remains slightly gooey.
8. Rest before serving: Turn off the slow cooker and let the cake rest for about 15 minutes with the lid slightly ajar.
9. Serve warm: Spoon the gooey Amish butter cake into bowls and serve with vanilla ice cream, whipped cream, berries, caramel sauce, or chopped nuts.

Best Tips for Gooey Amish Butter Cake

Don’t overcook it. The center should remain slightly soft and jiggly when you turn off the slow cooker. It will continue to firm up as it rests.

Keep the lid closed. Avoid opening the slow cooker during the first 2 hours because releasing heat can extend the cooking time.

Use softened cream cheese. Room-temperature cream cheese creates a smoother filling with fewer lumps.

Watch your slow cooker. Slow cookers vary in temperature, so start checking around the 2-hour mark if yours tends to cook hot.

Let it rest. A short resting period allows the cream cheese layer and cake to settle while keeping the dessert wonderfully gooey.

Easy Variations

Chocolate Chip Butter Cake

Add 1/2 cup mini chocolate chips to the cake batter for a chocolatey twist.

Berry Cream Cheese Cake

Scatter fresh or frozen blueberries or raspberries over the cake batter before adding the cream cheese mixture.

Almond-Vanilla Butter Cake

Add 1/2 teaspoon almond extract along with the vanilla for a bakery-style flavor.

Less-Sweet Version

Reduce the powdered sugar in the cream cheese mixture from 1 cup to 3/4 cup.

What to Serve With Amish Butter Cake

This slow cooker cream cheese butter cake is delicious on its own, but toppings can make it even more special. Try serving warm slices with:

• Vanilla ice cream
• Whipped cream
• Fresh strawberries
• Blueberries or raspberries
• Caramel sauce
• Chocolate chips
• Chopped pecans or walnuts

Storage

Cover leftover butter cake and refrigerate for up to several days. Reheat individual portions gently in the microwave before serving. The cake is especially delicious warm when the cream cheese layer becomes soft and gooey again.