Best 7 Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipes

CROCK POT - DULCE DE LECHE

Steps:

• Remove the label from the cans of sweetened condensed milk.
• Place the cans on their side inside the crock pot.
• Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
• Set the crock pot on low and cook the cans in water for 8 hours.
• When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.
• Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking.
• What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!

DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

CHOCOLATE, ZUCCHINI, SWEET POTATO, CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
• Mix glaze and water and pour onto cake.

DULCE DE LECHE CAKE

Steps:

• Heat the oven to 350°F Grease a 9" × 13" baking pan with the butter and dust with 1 tablespoons of the flour. Invert the dish, tap out the excess flour, and set aside.
• Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
• Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
• Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
• Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

DULCE DE LECHE LLAMA CAKE

Steps:

• Preheat the Oven to 375°F Grease and line 2 10'x14" jelly roll pans with baking parchment.
• Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
• Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
• Divide between the tins and bake for 15 minutes until golden and firm to the touch.
• Leave to stand for a couple of minutes.
• Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
• When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
• When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
• Spoon the buttercream into a piping bag fitted with a large "grass" nozzle.
• Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
• Crumb coat the sponge with a little of the buttercream - a thin layer all over.
• Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
• Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama's eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
• Stick the face onto the cake near the top.
• Pipe "fur" all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.

SWEET POTATO CAKE

Steps:

• CAKE-------------------.
• Combine cooking oil and sugar and beat until smooth.
• Add egg yolks one at a time.
• Sift dry ingredients and add to first mixture alternately with water, beating well after each addition.
• Stir in potatoes, nuts and vanilla extract.
• Fold stiffly beaten egg whites into mixture.
• Pour batter into 3 greased and floured 8-inch cake pans.
• Bake for 25 to 30 minutes at 350 degrees F.
• Cool and frost.
• FILLING-----------------------.
• Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan.
• Cook over medium heat about 12 minutes, stirring constantly until mixture thickens.
• Remove from heat and add coconut.
• Beat until cool and of a spreading consistency.

CROCKPOT DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• 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 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.