Brown Sugar Spice Cake

Brown Sugar Spice Cake

6 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Recipe by  Campbell's Kitchen

“Your kitchen will be filled with the comforting smells of cinnamon and brown sugar while this moist and tender cake bakes in the slow-cooker.”

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Adjust Servings

Original recipe yields 8 servings


  1. Spray the inside of a 4-quart slow cooker with the cooking spray.
  2. Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
  3. Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
  4. Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
  5. Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.

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Reviews (6)

Rate This Recipe


Delicious!! This was a hit with the whole family!!



This is a wonderful dessert to take for a potluck. I took this to work and they loved it. Now I have to take it to work all the time. Yum, yum. Try it with roasted carmeled walnuts on top. Enjoy



This is pretty amazing! I tthought tomato sounded weird, but then I started thinking--it's not really any more weird than carrot, pumpkin or zucchini. I only had white cake mix, so I added a teaspoon each of cinnamon, nutmeg and ginger, with 1/2 teaspoon of cloves. I have a 5-quart crock pot, so my cook time was 1 hour 40 minutes. I didn't use the "keep warm" function, but I served it about an hour after it finished baking and it was still nice and hot. The sauce is delicious drizzled over the ice cream. Will absolutely be making this again!

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Amount Per Serving (8 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 89.5 g
  • 29%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 731 mg
  • 29%

Based on a 2,000 calorie diet



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Jill's Hash Brown Casserole


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Glazed Carrot Raisin Cupcakes