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A delicious Crock Pot Coffee Cake that has just the slightest coconut flavor. The recipe is perfect for a brunch or dessert.

Crock Pot Coffee Cake

Course Breakfast


  • 1 box yellow or white cake mix
  • 1 3.4 ounce box coconut pudding
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 cup sour cream
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans
  • Icing:
  • 2 tablespoons butter melted
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk
  • 1 - 1/2 cups powdered sugar


  • Mix the cake mix, pudding, oil, milk, sour cream and eggs for a couple minutes with an electric mixer.
  • Pour half of the batter in the bottom of a greased 6 quart slow cooker.
  • In a small bowl, combine the sugar, pecans and cinnamon.
  • Sprinkle half of the sugar mixture over the cake mixture in the crock pot.
  • Add the rest of the batter and sprinkle with remaining sugar.
  • Cook on low for 3-4 hours or until toothpick comes out clean.
  • In a medium size bowl, mix the icing ingredients until blended.
  • Drizzle over the coffee cake.
  • Notes:
  • You may need to put some paper towels under the crock pot lid to soak up the extra moisture.
  • You can add or subtract the amount of powdered sugar to get the desired consistency of frosting you like.