Best 5 Slow Cooker Tropical Orange Cake Recipes
Indulge in a tropical paradise with our tantalizing Slow Cooker Tropical Orange Cake! This delectable dessert combines the vibrant flavors of orange and pineapple with the comforting warmth of a slow cooker. Each bite is a burst of citrusy goodness, perfectly balanced by a hint of coconut and the moist, fluffy texture of the cake.
In addition to the classic Tropical Orange Cake, we also present two tempting variations to satisfy every craving. The Slow Cooker Pineapple Upside-Down Cake offers a caramelized pineapple topping that adds a delightful sweetness and a stunning visual appeal. If you prefer a more zesty twist, the Slow Cooker Lemon Blueberry Cake infuses the cake with bright lemon and juicy blueberries, creating a refreshing and flavorful treat.
Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice bakers can achieve perfect results. Whether you're a fan of classic orange flavors or crave something more exotic, our collection of slow cooker cake recipes has something for every palate. So, gather your ingredients, preheat your slow cooker, and embark on a tropical culinary adventure!
SLOW-COOKER TROPICAL ORANGE CAKE
Inspired by the fruity tropical flavors of my all-time favorite yogurt, this makes for a fresh, fun and comforting treat. Try it for a beautiful dessert that is ridiculously easy to prepare! -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding pineapple into batter. Pour into slow cooker., Cook, covered, on low until edges of cake are golden brown, about 4 hours., Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving.
Nutrition Facts : Calories 518 calories, Fat 20g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 596mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 1g fiber), Protein 9g protein.
SLOW-COOKER STRAWBERRY SODA CAKE
When you want a sweet cake without the heat of the oven, this slow-cooked strawberry spin on cola cake comes in handy. The topping smells divinely like chocolate-covered strawberries. (Remember this one for Valentine's Day!) Delicious served with whipped cream or powdered sugar. -Laura Herbage, Covington, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix chocolate milk, melted butter and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually mix into chocolate milk mixture. Stir in chocolate chips. Spread into a greased 3- or 4-qt. slow cooker., For topping, in a small saucepan, combine soda and sugars. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in dark chocolate chips, jam and molasses; pour over batter., Cook, covered, on high until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours. Serve with whipped cream and strawberries.
Nutrition Facts : Calories 504 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 88g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.
TROPICAL SLOW-COOKER DUMP CAKE
Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.
Provided by Angie McGowan
Categories Dessert
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 6-quart slow cooker with cooking spray. Reserve 1/2 cup fruit juice from fruit salad; pour remaining juice and fruit into slow cooker.
- In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
- Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
- Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
- Spoon warm cake into dessert bowls; spoon fruit mixture over cake.
Nutrition Facts : Calories 510, Carbohydrate 70 g, Cholesterol 60 mg, Fat 5, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 47 g, TransFat 1 g
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
TROPICAL ORANGE LAYER CAKE
Make and share this Tropical Orange Layer Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the first 6 ingredients; mix well.
- Pour into 3 greased and floured 9 inch layer pans.
- Bake at 350 degrees for 25-30 minutes.
- Cool for 10 minutes, remove to wire racks to cool completely.
- In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove one cup to another bowl; set aside. Fill the cake layers with remaining pineapple mixture. Fold whipped topping into the reserved pineapple mixture. Spread over the top and sides of cake. Sprinkle with toasted coconut. Refrigerate.
Nutrition Facts : Calories 581.6, Fat 30.5, SaturatedFat 17.5, Cholesterol 62.4, Sodium 361.5, Carbohydrate 74.6, Fiber 3.5, Sugar 61.8, Protein 6.2
Tips:
- Make sure to use fresh oranges for the best flavor. If you don't have fresh oranges, you can use frozen or canned orange juice concentrate, but the flavor will be less intense.
- If you don't have a slow cooker, you can bake the cake in a 350°F (175°C) oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- You can also make this cake in a bundt pan or a 9x13 inch baking dish. Just adjust the cooking time accordingly.
- If you want a richer cake, you can add 1/2 cup of chopped nuts or dried fruit to the batter.
- This cake is best served warm with a dollop of whipped cream or a scoop of ice cream.
Conclusion:
This slow cooker tropical orange cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden brown crust. The orange flavor is perfectly complemented by the coconut and pineapple, and the cake is sure to be a hit with everyone who tries it.
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