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Spray a 6-7 quart slow cooker with nonstick cooking spray or line with a slow cooker liner and spray that with cooking spray.
Stir cake mix, creamer, oil, and eggs in a large bowl with a whisk or a hand mixer until smooth. Pour into prepared slow cooker.
Heat water until boiling in a microwave or small sauce pan. Whisk in brown sugar and butter until the butter is melted. Slowly drizzle over the cake batter in the pan.
Cover the crock pot with a paper towel then place the lid on top. The paper towel is to catch any condensation so it doesn’t get the cake wet.
Cook on high power for 1 ½ to 2 ½ hours. Start peeking at the cake after 1 ½ hours. Once it no longer looks like batter, check with a toothpick to check for doneness.
Serve warm with caramel sauce and ice cream. Store in refrigerator for up to 3 days.