Sweet Potato Pudding Cake with Decadent Dulce de Leche

This crockpot dulce de leche sweet potato pudding cake recipe is the perfect dessert for any occasion. Whether it’s a cold winter night or you’re looking to impress your guests, this recipe is sure to be a crowd-pleaser. With its rich and creamy texture, the pudding cake bakes slow in a crockpot and is spiced with sweet potatoes and flavored with dulce de leche caramel. It’s a classic Latin American dessert that’s been given an American twist, making it both delicious and easy to make.

As a chef specializing in Brazilian and American cuisine, I can attest to how great this dessert tastes. Delectable with flavors like baked apple pie, pumpkin pie, or lava cake, the crockpot dulce de leche sweet potato pudding cake is a unique alternative to the traditional holiday desserts.

From the colin sweet potato winter pudding filling to the crumbly top made with flaked coconut and pecans, there is no question that you’ll want to add this recipe to your holiday cookbook. The best part about this recipe is that it’s so easy to make! You simply put everything together in a slow cooker and let it do its thing.

Trust me when I say that this dessert is worth trying out. It takes minimal effort for a maximum reward of having a delicious treat that everyone will love. So why not give it a go?

Why You’ll Love This Recipe

Crockpot Dulce De Leche Sweet Potato Pudding Cake
Crockpot Dulce De Leche Sweet Potato Pudding Cake

Friends, let me tell you why you’ll fall in love with this crockpot dulce de leche sweet potato pudding cake recipe.

Firstly, it bakes slow and steady in the crock pot or slow cooker, so it’s essentially a hands-off dessert that you can set and forget while you go about your day. Plus, your kitchen smells like a warm blend of spices that will make your mouth water as soon as you step through the door.

Secondly, this delicious easy cake is flavored with classic Latin American flavors like dulce de leche and ground cinnamon, making it a perfect treat for anyone who loves to explore different cuisines. The fluffy cake layers soak up the rich creamy leche caramel sauce that oozes out when served warm – making it taste heavenly.

Thirdly, it’s made with natural ingredients like sweet potatoes and coconut milk, making it less artificial and more wholesome than other desserts. The slow-cooked pudding cake comes packed with the right amount of sweetness creating a balanced flavor that explodes in your mouth.

Lastly, this easy recipe is versatile that you can swap or add your own flavors to make it your own. For instance, if you’re a fan of nuts, throw in some toasted pecans or sprinkle some flaked coconut over the top just before serving – trust me.

So why settle for boring pumpkin pie or apple cake when you can wow yourself and guests with this unique recipe that combines sweet potato pudding and caramel? Make an instant pot dulce de leche sweet potato pudding or arroz con leche variant by following the substitution notes below– I know you won’t regret it!

Ingredient List

 This cozy dessert is worth the wait!
This cozy dessert is worth the wait!

Let’s Get the Ingredients Ready

This easy-peasy to follow recipe requires only 18 ingredients.

  • Sweet potatoes: 3 cups (mashed)
  • Eggs: 2
  • Brown sugar: 1 ½ cups
  • Vanilla extract: 2 teaspoons
  • Unsalted butter: ¾ cup (melted and cooled)
  • All-purpose flour: 2 cups
  • Baking powder: 2 teaspoons
  • Baking soda: ½ teaspoon
  • Ground cinnamon: 1 teaspoon
  • Salt: ½ teaspoon

For Dulce de Leche:

You can either use store-bought dulce de leche or prepare it at home using any of the given methods.

Method 1 – Traditional Caramel Method:

  • Condensed milk: 1 can (14 ounces)
  • Water: As needed

Method 2 – Oven Method:

  • Condensed milk: 1 can (14 ounces)

Method 3 – Slow Cooker Method:

  • Condensed milk: 1 can (14 ounces)

Additional Toppings and Flavors:

You can either keep it plain or add your favorite toppings like:

  • Flaked coconut or shredded sweetened coconut.
  • Pecans chopped or walnuts.
  • Coconut milk – to make the cake more moist and flavorful.

Note: Make sure all the ingredients are at room temperature before you get started. This allows for even mixing and helps a great deal in getting that moist texture that we desire.

The Recipe How-To

 Just look at those layers of sweet potato and dulce de leche...
Just look at those layers of sweet potato and dulce de leche…

Now that we’ve covered the ingredients in detail, it’s time to get cooking with this amazing Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipe. Here is how to make it:

Step 1: Prepare the Slow Cooker

Start by properly greasing your slow cooker with butter or non-stick cooking spray. This is crucial in ensuring an easy cake release when it’s time to serve.

Step 2: Mix the Dry and Wet Ingredients

In a large bowl, whisk together the all-purpose flour, brown sugar, ground cinnamon, baking powder, and baking soda. In another medium-sized bowl, beat the eggs until they are fully combined. Add the sweet potato puree, unsalted butter, coconut milk, and finally, the star ingredient – dulce de leche. Mix these ingredients until they’re thoroughly combined.

Step 3: Combine Dry and Wet Ingredients

Now, pour the wet ingredients into the dry mixture and stir them together until you have a smooth batter. Make sure there are no visible clumps!

Step 4: Pour Batter into Slow Cooker

Gently pour your batter into the slow cooker on top of the prepared base layer, being careful not to overfill or spill any batter over the sides. The base layer will help keep your cake moist and tender throughout.

Step 5: Start Slow Cooking!

Cover your slow cooker with its lid and switch it on to a low heat setting. Let it cook for 4 hours, checking occasionally until inserted toothpick comes out clean from center of cake.

Step 6: Let It Set and Serve!

Once your slow-cooked pudding cake is done, turn off the crock pot and let cool for 15 minutes before transferring it out of your crockpot onto a cake platter. Garnish your Crockpot Dulce De Leche Sweet Potato Pudding Cake with pecans and flaked coconut to give it an extra crunch and flavor.

Serve your rich, moist pudding cake piping hot or chilled (depending on your preference). Now, sit back, relax and fall in love with this delicious, slow-cooked dessert made right in your crock pot!

Substitutions and Variations

 Who says slow cookers are just for savory dishes?
Who says slow cookers are just for savory dishes?

I’m a big fan of experimenting and adapting recipes to suit your own taste, so I want to share with you some variations and substitutions for this Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipe.

Firstly, if you don’t have any sweet potatoes on hand or you just don’t like the taste of them, you can easily swap them out for pumpkin puree. The consistency will be similar, and the pumpkin flavor will add another level of warmth to the cake.

If you’re looking for even more ways to enhance the flavor, try adding 1/2 cup of chopped pecans or flaked coconut to the cake batter for some extra crunch and texture. Or, switch out the vanilla extract for almond or coconut extract for a different twist.

For a caramel apple twist on this classic Latin American dessert, try substituting half of the sweet potatoes with diced apples and adding a teaspoon of ground cinnamon to the cake batter. Serve it with a drizzle of milk caramel sauce for an indulgent treat.

If you want to make it even more creamy and indulgent, you can add a dollop of whipped cream on top or serve it with a scoop of vanilla ice cream.

Overall, I encourage you to get creative with this recipe and experiment with different toppings and enhancements until you find your perfect combination.

Serving and Pairing

 Make room on your dessert menu for this irresistible pudding cake.
Make room on your dessert menu for this irresistible pudding cake.

The Crockpot Dulce De Leche Sweet Potato Pudding Cake is a delicious and easy cake that bakes slowly in a crockpot. This spiced sweet potato cake is flavored with dulce de leche caramel, which makes it rich and creamy. Once the cake is done, serve it warm or let it cool to room temperature.

To serve, cut the pudding cake into individual servings and drizzle warm dulce de leche caramel sauce over the top. For a crispy texture and nutty flavor, sprinkle some flaked coconut and chopped pecans on top. You can also sprinkle some ground cinnamon for an extra touch of warmth.

This classic Latin American dessert pairs well with traditional dishes such as arroz con leche (rice pudding) or habichuelas (Cuban-style black beans). The pudding cake also goes well with fruity desserts like apple pie, pumpkin pie, or a lava cake.

For an extra twist, try serving this dessert with a scoop of vanilla ice cream or whipped cream on top. This will help balance out the richness of the dessert and provide a refreshing contrast to the warm cake.

Whether you are hosting a dinner party or simply cooking for your family, this sweet potato pudding cake is sure to impress everyone at the table. It is a perfect dessert for cold winter nights or any time you crave something sweet and comforting.

Make-Ahead, Storing and Reheating

 Can you smell the warm cinnamon and nutmeg spices yet?
Can you smell the warm cinnamon and nutmeg spices yet?

One of the best things about this Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipe is that it is incredibly easy to make ahead of time. Simply bake the cake in the crockpot and let it cool completely – then wrap it tightly with plastic wrap and store it in the refrigerator. You can keep it for up to three days before serving.

When you’re ready to serve, remove the plastic wrap from the cake and let it come to room temperature. It’s perfect as is or served with a dollop of whipped cream, flaked coconut or pecans if you like.

If you have some leftovers, you can easily store them in an airtight container in your fridge for up to four days. The delicious pudding-like texture will hold up really well after it has been stored, so don’t worry about losing any of the flavors when reheating.

To reheat, simply cut a desired portion of the cake and microwave it for 15-20 seconds on low power. You can also heat it in the oven at 350°F (175°C) for 10-12 minutes until warm throughout. Do not exceed these recommended reheating methods as overheating may cause the cake to dry out and lose its flavor.

So go ahead, whip up a batch of this delectable Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipe and enjoy it as a delightful winter pudding, make-ahead dessert centerpiece or even as a pumpkin pie alternative on your Thanksgiving table!

Tips for Perfect Results

 This is the perfect dessert for fall and winter gatherings.
This is the perfect dessert for fall and winter gatherings.

Now that you have all the ingredients ready and the crockpot or slow cooker is already set up, let’s give you some tips on how to create the best possible Crockpot Dulce De Leche Sweet Potato Pudding Cake:

1. Check the consistency: When preparing the batter, it should be thick and similar to a cake batter. If it looks too runny, add a bit more flour until you reach your desired consistency.

2. Grease the crockpot properly: Use cooking spray or butter to grease the crockpot before adding the batter. This will prevent the cake from sticking to the bottom or sides of the pot.

3. Keep an eye on cooking time: Since every crockpot or slow cooker varies in temperature and cooking time, check your pudding cake frequently in the last hour of cooking time to make sure it doesn’t overcook, become dry or develop a burnt taste.

4. Use dulce de leche sparingly: Dulce de Leche is rich and sweet, so use it sparingly while making this recipe. It’s tempting to use more dulce de leche, but that would result in overpowering flavor and overly sweet and mushy pudding cake.

5. Sprinkle pecans and coconut after cooking: To keep their texture crunchy, let pecans and coconut flakes wait until after the cooking process is complete. Once removed from heat, sprinkle both toppings on top of rich creamy pudding.

6. Serve at room temperature: This Spiced Sweet Potato Pudding tastes best when served at room temperature so pull out of fridge an hour before serving time.

By following these tips, you will surely create a delicious and flavorful Crockpot Dulce De Leche Sweet Potato Pudding Cake for your family and friends to enjoy!

Bottom Line

In conclusion, this crockpot dulce de leche sweet potato pudding cake recipe is the perfect dessert for any occasion. The combination of spiced sweet potatoes and creamy dulce de leche caramel creates a rich and delicious easy cake that bakes slow to perfection. This classic Latin American pudding cake is perfect for a winter evening and will leave you craving for more.

With the option to use a crockpot or an instant pot, it is an easy recipe that can be made even by beginners. And with the variations and substitutions suggested in this article, you can also put your own spin on this delectable dessert.

The best part about this recipe is that it can be made ahead of time and stored without losing its taste and texture. You can indulge in it anytime you have guests over or just want to treat yourself.

I hope this recipe has inspired you to try out new ways of incorporating sweet potatoes into your desserts and explore the rich and creamy world of dulce de leche. Trust me; this is one dessert you will not regret making.

Crockpot Dulce De Leche Sweet Potato Pudding Cake

Crockpot Dulce De Leche Sweet Potato Pudding Cake Recipe

This is Emily Hobb's recipe from Just a Pinch Recipe Club. I really want to make this so I'm posting here for safekeeping and to get the nutritional info 🙂 How cool that you "bake" this in a crockpot!!
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Prep Time 10 mins
Cook Time 1 hr 45 mins
Course Dessert
Cuisine Latin American
Servings 1 cake
Calories 729 kcal


  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup brown sugar
  • 1 (15 ounce) can sweet potatoes, drained, finely mashed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut milk
  • 1/2 cup pecans, toasted and finely chopped
  • 1 cup dulce de leche
  • 1/4 cup flaked coconut, toasted


  • 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.

Add Your Own Notes


Serving: 172gCalories: 729kcalCarbohydrates: 106gProtein: 9.1gFat: 30.9gSaturated Fat: 17.5gCholesterol: 102.7mgSodium: 361.8mgFiber: 5gSugar: 59.6g
Keyword < 4 Hours, Dessert, Easy, Potato, Vegetable, Winter, Yam/Sweet Potato
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.