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Slow-Cooker Chocolate Lava Cake
Pour chocolate pudding over the cake batter without stirring, then scatter chocolate chips on top. On low, allow 3 to 3½ hours for the edge to set while the center stays soft. Rest the cake before scooping so you get both the sponge and the thick sauce.
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Slow-Cooker Peach Cobbler
Cover fresh or frozen sliced peaches with a milk-based cobbler batter and cook on low for about 3 hours. Check that the middle has set before spooning it into bowls. A scoop of vanilla ice cream melts into the warm peach filling.
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Slow-Cooker Bread Pudding
Toss day-old French bread with cinnamon and nutmeg custard. Give it 10 minutes to soak, then toss again so the liquid reaches every pocket. Cook on low for 2½ to 3 hours, until a knife inserted near the middle comes out clean.
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Slow-Cooker Cheesecake
Set a small springform pan above hot water in the slow cooker and cook on high for 1½ to 2 hours, until the cheesecake has set. Leave it covered with the cooker off for an hour before cooling it further. Chill it thoroughly before cutting so the creamy center holds.
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Slow-Cooker Apple Crisp
Cut the apples into even slices and cover them with a cold-butter, brown sugar, and oat topping. After about 2 hours on high, a knife should slide through the fruit easily. Leave the slow cooker uncovered for 30 minutes before serving warm.
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Slow-Cooker Rice Pudding
Warm the milk before adding it to the slow cooker with rice and a little cinnamon or nutmeg. After about 2½ hours on high, look for tender rice with a creamy texture. Add honey or toasted sliced almonds at serving if you want sweetness or crunch.
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Slow-Cooker Berry Cobbler
Spread cinnamon batter across the bottom and add the berries above it. Cook on high for 2 to 3 hours, with thawed berries generally needing longer than fresh. The fruit may bubble early, so check the cake itself for wet batter before you switch the cooker off.
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Slow-Cooker Caramel Flan
Coat ramekins with caramel sauce and fill them with an egg custard made with condensed milk. Cook in a water bath on high and start checking around 1 hour 45 minutes. Look for slightly puffed edges and a center that jiggles without looking liquid. Chill before turning the flans out.
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Slow-Cooker Tapioca Pudding
Soak the pearls first, then cook them in milk and cream on high for 2 hours. Stir a little of the hot mixture into the eggs before adding them back, and cook another 15 to 20 minutes. Serve chilled if you want the pudding to thicken further.
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Slow-Cooker Red Wine Poached Pears
Turn peeled pears into a spoon dessert with red wine, cinnamon, and cloves. After about 2½ hours on high, a fork should go in easily. Lift the pears out gently so they hold their shape, and serve them alongside cold vanilla ice cream.
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Slow-Cooker Baked Apples
Core whole Gala apples and pack granola into the centers. Drizzle them with maple syrup and butter, then cook on high for 2½ to 3 hours. Stop when the apples are tender but still hold together, so each one makes its own serving.
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Bananas Foster
Slow-Cooker Bananas Foster
Cook banana quarters in brown sugar and rum sauce on high for 45 minutes to an hour. Take them out while the pieces still hold together, then spoon the sauce over vanilla ice cream. Switch off the cooker when they’re ready so the warm setting doesn’t turn the fruit mushy.
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Slow-Cooker Sticky Toffee Pudding
Fold soaked chopped dates into the batter, then add dark brown sugar and hot water over the top. Cook on high for 1½ to 2½ hours, until the cake feels firm in the middle. Spoon deep enough to catch the toffee sauce underneath.
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Slow-Cooker Lemon Pudding Cake
Fold whipped egg whites into the lemon batter and divide it among ramekins. Hot water around the dishes helps them cook gently. After about an hour on high, check that the tops feel firm at the center and look golden around the sides.
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Slow-Cooker Apple Gingerbread Pudding Cake
Lay diced apples under a molasses-and-ginger batter, then pour hot apple cider and butter over the top. On high, give the pudding cake 2¼ to 2¾ hours, until a tester comes out clean. Rest it briefly so you can scoop the warm cake and the apple layer together.
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Slow-Cooker Golden Syrup Sponge
Spoon sponge batter over golden syrup in a heatproof pudding bowl. Steam it in a water bath on high for about 2½ hours, until the risen center feels firm and a tester comes out clean. Turn it out so the syrup ends up on top.
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Slow-Cooker Apple-Cranberry Dump Cake
Toss sliced apples and cranberries with cinnamon, then sprinkle dry yellow cake mix over the fruit and drizzle on melted butter. Cook on high for about 3 hours. Look for bubbling around the edges and serve warm for the softest filling.
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Slow-Cooker Pumpkin Cake
Beat plain canned pumpkin into the cake batter with pumpkin pie spice. Cook on high for 1 hour 45 minutes to 2 hours, until a toothpick comes out clean. Let the cake cool before adding cream cheese frosting so it stays thick enough to spread.
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Slow-Cooker Pineapple Upside-Down Cake
Arrange pineapple rings and maraschino cherries over the brown sugar and butter in the cooker. Save the pineapple juice for the batter. After 2½ to 3 hours on high, check for a clean toothpick, then let the cake rest before turning it out onto a plate.
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Slow-Cooker Apple Spice Coffee Cake
Layer apple spice cake batter with sliced apples and cinnamon crumbs. In the slow cooker tested, the cake took about 3 hours on high. Look for edges that pull away slightly and a few moist crumbs on the toothpick. Cool before lifting out so the layers stay together.
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Slow-Cooker Banana Bread
Mash very ripe bananas into a quick-bread batter. Cook on high for roughly 2 to 2½ hours total. A toothpick can have a few moist crumbs when it comes out. For a cleaner cut, take the loaf out of the insert and cool it before slicing.
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