Crockpot Churro Dulce de Leche Dump Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold butter straight from the fridge. It melts slowly, creating a crisp, golden crust instead of a greasy one.

If you prefer a thicker crust, add an extra tablespoon of cinnamon sugar on top. Serve the cake warm, but don't leave it in the slow cooker on 'warm' for more than an hour, or the top may become soggy.

To make the cake extra special, drizzle a little extra dulce de leche over each serving. If you want a more pronounced churro flavor, sprinkle a pinch of cinnamon over the ice cream.

The cake is also delicious with a dollop of whipped cream instead of ice cream, though the cold dairy really makes the warm caramel shine.

Variations

• Chocolate Churro Cake: Use chocolate cake mix instead of yellow. Add 1/2 cup of semisweet chocolate chips on top of the cake mix before adding the cinnamon sugar and butter. The chocolate melts into the caramel for a fudgy twist.
• Apple Churro Dump Cake: Spread 2 cups of apple pie filling over the dulce de leche before adding the cake mix. The apples add a fruity note that pairs beautifully with the cinnamon sugar and caramel.
• Peanut Butter Caramel Cake: Drizzle 1/2 cup of creamy peanut butter over the dulce de leche before adding the cake mix. The peanut butter gets melty and swirled into the caramel as it cooks. Use a peanut butter cake mix if available.
• Spiced Chai Churro Cake: Use a chai-spiced cake mix or add 1 teaspoon of chai spice blend to the yellow cake mix. Replace the cinnamon sugar with a mix of 2 tablespoons sugar, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of cloves.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the cooled cake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Reheat

Reheat individual portions in the microwave for 30 seconds, or place the whole cake in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Store leftover cake in an airtight container in the refrigerator for up to 4 days. The cake will soften as it cools, but the flavor remains rich and delicious. Reheat individual portions in the microwave for 30 seconds, or in a 350°F (175°C) oven for 10 minutes.

The cake can be assembled (without cooking) up to 24 hours in advance. Cover the slow cooker and refrigerate.

When ready to cook, add 15 minutes to the cooking time, as the ingredients will start cold. The cooked cake can also be made a day ahead and reheated gently in the slow cooker on low for 1 hour.

Serving ideas

Serve the cake warm, straight from the slow cooker, into wide bowls or shallow dishes.

A generous scoop of cold vanilla ice cream is essential—it melts into the warm caramel and balances the sweetness. For a pretty presentation, spoon some of the caramel from the bottom over the top.

This dessert is perfect for casual gatherings, potlucks, or a cozy night in. It's also great with a drizzle of extra caramel sauce or a sprinkle of cinnamon on top. The contrast of textures—crunchy top, tender cake, gooey caramel, and cold ice cream—makes every bite interesting.

Frequently asked questions

Recipe card

Crockpot Churro Dulce de Leche Dump Cake

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

• 26 oz dulce de leche (about 2 cans, 13 oz each)
• 1 box spiced yellow cake mix (about 15.25 oz)
• 1/3 cup cinnamon sugar
• 16 tbsp cold salted butter, cut into pats
• Cold vanilla ice cream, for serving

Instructions

1. Spread the dulce de leche evenly over the bottom of a 6-quart slow cooker. Use a rubber spatula to smooth it into an even layer, reaching all the way to the edges.
2. Sprinkle the spiced yellow cake mix evenly over the dulce de leche. Do not stir; just let the dry mix rest on top of the caramel.
3. Sprinkle the cinnamon sugar evenly over the cake mix layer.
4. Scatter the cold butter pats evenly over the top of the cinnamon sugar. Do not stir.
5. Cover the slow cooker and cook on HIGH for 2 1/2 hours. Do not lift the lid during cooking, as the steam helps create the crust.
6. Scoop the warm churro cake into bowls. Top each serving with a generous scoop of cold vanilla ice cream and a swirl of warm caramel from the bottom of the slow cooker.

Contains: gluten, milk, eggs, soy

Estimated nutrition per serving

Calories

510

Protein

4 g

Carbohydrates

68 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.