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Crockpot Sour Cream Pound Cake

In the summer I love to make quick desserts using all the fresh berries that are available at the Farmer's Markets and grocery stores. My favorite is strawberry shortcake but I also love making this sour cream pound cake.... in the crockpot!  Turning on the oven, though, is somewhat oppressive, especially in the "feels like 100 degrees" weather.  That's when this small appliance can make a big bang in the dessert area, especially in the summer!

A group of Baker Bloggers comes together once a month to share different themes.  This month we are all baking using small appliances.  Air fryers, toaster ovens, crockpots...all small appliances are welcomed!

This cake recipe is so super easy.  I make it in the crock pot, then cut up the slices and wrap in waxed paper. Slip the slices into a ziplock bag, freeze, and save for later.

Yield: 12

Crock Pot Sour Cream Pound Cake

prep time: 10 minscook time: 3 hour and 30 minstotal time: 3 hours and 40 mins
Easy to make pound cake that keeps the kitchen cool! Baked in your crock pot!


1 boxed pound cake mix
3/4 c milk
2 eggs
1/2 c sour cream


Grease crock pot with oil.  Pour cake mix into a batter bowl, add milk, and beat for 150 strokes.  Add sour cream and mix until blended, then add the two eggs and beat another 150 strokes. Pour batter into the crock pot, set on 3 hours and 30 minutes on high.  When the timer goes off, check the cake by inserting a cake tester into the center of the cake.  Remove and check, the cake tester should come out clean.  Turn off crock pot, remove lid, and let cool.  Cut into slices and serve with macerated berries and whipped cream.


If you use a crock pot with a removable insert, take it out of the heating unit and let cool. It will cool faster.
Created using The Recipes Generator

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