Introduction: Craving a Sweet, Tropical Dessert?
Want an easy, tropical-inspired dessert that’s perfect for family gatherings, potlucks, or a sunny day treat? Slow-Cooker Tropical Orange Cake is the ultimate recipe! This hands-off dessert combines a zesty orange cake with creamy coconut pudding, juicy pineapple, and toasted coconut marshmallows for a moist, flavorful treat. Made in a slow cooker, it’s a stress-free way to enjoy a warm, indulgent cake. Ready to create a delicious, crowd-pleasing dessert? Let’s dive into this delightful recipe!
Overview: Why Slow-Cooker Tropical Orange Cake Is Special
Slow-Cooker Tropical Orange Cake is a vibrant, flavorful dessert that brings a taste of the tropics with minimal effort. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 4 hours cooking on Low, 10 minutes resting, for a total of about 4 hours 25 minutes (mostly inactive).
- Difficulty Level: Easy! Simple mixing, layering, and slow cooking make it ideal for beginners or busy bakers.
- Why It’s Unique: The slow cooker creates a moist, pudding-infused cake with a golden edge, while pineapple adds juicy sweetness and marshmallows bring a toasted coconut crunch. This recipe serves 8-10, perfect for sharing at gatherings or enjoying as leftovers, with a tropical flair that sets it apart from standard cakes.
This recipe is sweet, versatile, and perfect for cake lovers or fans of tropical, citrusy desserts. Let’s get baking!
Essential Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Pudding Layer:
- 3 cups cold 2% milk
- 1 package (3.4 ounces) instant coconut cream pudding mix
- For the Cake:
- 1 package orange cake mix (regular size, about 15.25 ounces)
- Ingredients required by cake mix (typically water, eggs, and oil; check package)
- 3/4 cup unsweetened pineapple tidbits, drained
- For the Topping:
- 2 cups toasted coconut marshmallows, quartered
Why These Ingredients Matter
- Milk: Creates a creamy base for the pudding layer.
- Coconut Cream Pudding Mix: Adds tropical flavor and a moist texture.
- Orange Cake Mix: Provides a zesty, citrusy cake base.
- Pineapple Tidbits: Bring juicy, tropical sweetness.
- Toasted Coconut Marshmallows: Offer a chewy, nutty topping.
- Cake Mix Ingredients: Ensure a fluffy, tender cake (varies by brand).
Substitutions and Variations
- Milk: Swap with whole milk, skim milk, or plant-based milk (e.g., almond or coconut) for dairy-free.
- Pudding Mix: Use vanilla or white chocolate pudding mix with 1 teaspoon coconut extract.
- Cake Mix: Swap with yellow or white cake mix plus 1 tablespoon orange zest or 1/4 cup orange juice.
- Pineapple: Replace with crushed pineapple (drained) or diced mango.
- Marshmallows: Use regular mini marshmallows or 1 cup toasted coconut flakes.
- Gluten-Free: Use gluten-free cake mix and ensure pudding mix is gluten-free.
- Tropical Twist: Add 1/4 cup shredded coconut to the cake batter.
- Creamy Topping: Serve with whipped cream or vanilla ice cream instead of marshmallows.
Step-by-Step Instructions
Making Slow-Cooker Tropical Orange Cake is simple, with a layered approach and a slow-cooker finish. Follow these steps for a perfect dessert!
Step 1: Prep Your Ingredients
- Measure 3 cups cold 2% milk.
- Open 1 package (3.4 ounces) instant coconut cream pudding mix.
- Drain 3/4 cup unsweetened pineapple tidbits.
- Quarter 2 cups toasted coconut marshmallows (use scissors or a knife).
- Gather ingredients for the orange cake mix (typically 1 cup water, 3 eggs, 1/3 cup oil; check package).
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Drain pineapple well to avoid excess moisture; quarter marshmallows evenly for uniform topping.
Step 2: Make the Pudding Layer
- Whisk Pudding: In a large bowl, whisk 3 cups cold milk with the coconut cream pudding mix for 2 minutes, until thickened.
- Add to Slow Cooker: Pour the pudding mixture into the greased 5-quart slow cooker, spreading it evenly.
Tip: Whisk vigorously to prevent lumps; ensure the pudding covers the bottom of the slow cooker.
Step 3: Prepare the Cake Batter
- Mix Batter: In another large bowl, prepare the orange cake mix batter according to package directions (typically combining cake mix, water, eggs, and oil; beat for 2 minutes).
- Add Pineapple: Gently fold 3/4 cup drained pineapple tidbits into the batter until evenly distributed.
Tip: Mix batter until smooth; fold pineapple gently to keep it intact.
Step 4: Layer and Cook
- Add Cake Batter: Carefully pour the cake batter over the pudding layer in the slow cooker, spreading it evenly without mixing the layers.
- Cook on Low: Cover and cook on Low for 4 hours, until the edges of the cake are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tip: Pour batter slowly to maintain distinct layers; check at 3.5 hours to avoid overcooking, as slow cookers vary.
Step 5: Add Marshmallows and Serve
- Remove Insert: Carefully remove the slow-cooker insert from the base to stop cooking.
- Add Marshmallows: Sprinkle 2 cups quartered toasted coconut marshmallows evenly over the top of the cake.
- Rest: Let the cake stand, uncovered, for 10 minutes to cool slightly and allow marshmallows to soften.
- Serve: Scoop or slice the cake and serve warm, using a large spoon to capture both pudding and cake layers.
Tip: Serve immediately for the best texture; use a spatula to lift portions if slicing.
Assembly: Building the Perfect Slow-Cooker Tropical Orange Cake
Assembling this cake is all about layering creamy pudding and fruity cake for a tropical treat. Here’s how to put it together:
- Make Pudding: Whisk milk and pudding mix for a creamy base.
- Prep Batter: Mix orange cake batter with pineapple for flavor.
- Layer: Pour pudding into the slow cooker, then top with cake batter.
- Cook: Slow cook until golden and set.
- Finish: Top with marshmallows and let rest before serving.
Presentation Tips:
- Serve in bowls to showcase the pudding-cake layers.
- Garnish with extra pineapple tidbits or a sprinkle of toasted coconut for a tropical look.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for decadence.
- Use a clear glass trifle dish if transferring for a party to display layers.
Serving Suggestions
Slow-Cooker Tropical Orange Cake is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Family Dessert: Serve warm with coffee or tea for a cozy treat.
- Potluck Hit: Bring to gatherings with a side of whipped topping for sharing.
- Summer Party: Offer at barbecues or picnics with tropical drinks like piña coladas.
- Holiday Sweet: Pair with citrus-based desserts for a festive spread.
- With Extras: Drizzle with caramel sauce or add a scoop of coconut sorbet.
Storage and Make-Ahead Tips
This cake is best warm but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 20-30 seconds or in a 325°F oven for 10 minutes, covered.
- Make-Ahead Tips:
- Pudding: Prepare pudding up to 1 day ahead; refrigerate and stir before adding to the slow cooker.
- Pineapple: Drain pineapple up to 1 day ahead; store in the fridge.
- Freezing: Freeze baked cake (without marshmallows) for up to 1 month. Thaw in the fridge, reheat, and add fresh marshmallows.
Tip: Add marshmallows only when serving to maintain texture; store without toppings for best results.
Recipe Variations
Slow-Cooker Tropical Orange Cake is versatile and easy to customize. Here are some fun twists to try:
- Lemon-Pineapple Cake: Swap orange cake mix with lemon cake mix.
- Gluten-Free: Use gluten-free cake mix and ensure pudding mix is gluten-free.
- Dairy-Free: Use plant-based milk and replace butter in cake mix (if required) with oil.
- Mango-Coconut Cake: Replace pineapple with 3/4 cup diced mango.
- Spiced Version: Add 1/2 teaspoon cinnamon or nutmeg to the cake batter.
- Nutty Topping: Sprinkle 1/4 cup chopped macadamia nuts with the marshmallows.
- Oven Option: Layer pudding and batter in a greased 9×13-inch baking dish; bake at 350°F for 30-35 minutes, then add marshmallows and broil for 1-2 minutes.
Tip: Keep the pudding-cake-pineapple base for the tropical vibe.
Conclusion: Savor Your Slow-Cooker Tropical Orange Cake!
You’ve just made Slow-Cooker Tropical Orange Cake—a moist, tropical, and indulgent dessert that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for gatherings, holidays, or sweet cravings. Whether you top it with marshmallows or pair it with ice cream, this cake is sure to impress. Grab a spoon, dig into the citrusy goodness, and enjoy the island flavors. What’s your favorite tropical dessert topping? Share your ideas in the comments, and happy baking!
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Slow-Cooker Tropical Orange Cake
Description
Want an easy, tropical-inspired dessert that’s perfect for family gatherings, potlucks, or a sunny day treat? Slow-Cooker Tropical Orange Cake is the ultimate recipe! This hands-off dessert combines a zesty orange cake with creamy coconut pudding, juicy pineapple, and toasted coconut marshmallows for a moist, flavorful treat
Ingredients
This recipe serves 8-10 and uses pantry staples for a rich dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Pudding Layer:
- 3 cups cold 2% milk
- 1 package (3.4 ounces) instant coconut cream pudding mix
- For the Cake:
- 1 package orange cake mix (regular size, about 15.25 ounces)
- Ingredients required by cake mix (typically water, eggs, and oil; check package)
- 3/4 cup unsweetened pineapple tidbits, drained
- For the Topping:
- 2 cups toasted coconut marshmallows, quartered
Why These Ingredients Matter
- Milk: Creates a creamy base for the pudding layer.
- Coconut Cream Pudding Mix: Adds tropical flavor and a moist texture.
- Orange Cake Mix: Provides a zesty, citrusy cake base.
- Pineapple Tidbits: Bring juicy, tropical sweetness.
- Toasted Coconut Marshmallows: Offer a chewy, nutty topping.
- Cake Mix Ingredients: Ensure a fluffy, tender cake (varies by brand).
Substitutions and Variations
- Milk: Swap with whole milk, skim milk, or plant-based milk (e.g., almond or coconut) for dairy-free.
- Pudding Mix: Use vanilla or white chocolate pudding mix with 1 teaspoon coconut extract.
- Cake Mix: Swap with yellow or white cake mix plus 1 tablespoon orange zest or 1/4 cup orange juice.
- Pineapple: Replace with crushed pineapple (drained) or diced mango.
- Marshmallows: Use regular mini marshmallows or 1 cup toasted coconut flakes.
- Gluten-Free: Use gluten-free cake mix and ensure pudding mix is gluten-free.
- Tropical Twist: Add 1/4 cup shredded coconut to the cake batter.
- Creamy Topping: Serve with whipped cream or vanilla ice cream instead of marshmallows.
Instructions
Step 1: Prep Your Ingredients
- Measure 3 cups cold 2% milk.
- Open 1 package (3.4 ounces) instant coconut cream pudding mix.
- Drain 3/4 cup unsweetened pineapple tidbits.
- Quarter 2 cups toasted coconut marshmallows (use scissors or a knife).
- Gather ingredients for the orange cake mix (typically 1 cup water, 3 eggs, 1/3 cup oil; check package).
- Grease a 5-quart slow cooker with cooking spray or butter.
Tip: Drain pineapple well to avoid excess moisture; quarter marshmallows evenly for uniform topping.
Step 2: Make the Pudding Layer
- Whisk Pudding: In a large bowl, whisk 3 cups cold milk with the coconut cream pudding mix for 2 minutes, until thickened.
- Add to Slow Cooker: Pour the pudding mixture into the greased 5-quart slow cooker, spreading it evenly.
Tip: Whisk vigorously to prevent lumps; ensure the pudding covers the bottom of the slow cooker.
Step 3: Prepare the Cake Batter
- Mix Batter: In another large bowl, prepare the orange cake mix batter according to package directions (typically combining cake mix, water, eggs, and oil; beat for 2 minutes).
- Add Pineapple: Gently fold 3/4 cup drained pineapple tidbits into the batter until evenly distributed.
Tip: Mix batter until smooth; fold pineapple gently to keep it intact.
Step 4: Layer and Cook
- Add Cake Batter: Carefully pour the cake batter over the pudding layer in the slow cooker, spreading it evenly without mixing the layers.
- Cook on Low: Cover and cook on Low for 4 hours, until the edges of the cake are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tip: Pour batter slowly to maintain distinct layers; check at 3.5 hours to avoid overcooking, as slow cookers vary.
Step 5: Add Marshmallows and Serve
- Remove Insert: Carefully remove the slow-cooker insert from the base to stop cooking.
- Add Marshmallows: Sprinkle 2 cups quartered toasted coconut marshmallows evenly over the top of the cake.
- Rest: Let the cake stand, uncovered, for 10 minutes to cool slightly and allow marshmallows to soften.
- Serve: Scoop or slice the cake and serve warm, using a large spoon to capture both pudding and cake layers.
Tip: Serve immediately for the best texture; use a spatula to lift portions if slicing.
FAQs
Q: Is Slow-Cooker Tropical Orange Cake healthy?
A: Pineapple adds vitamins, but the cake mix, pudding, and marshmallows are high in sugar. Use sugar-free pudding, reduce marshmallows to 1 cup, or serve smaller portions for a lighter option.
Q: Can I use fresh pineapple?
A: Yes, use 3/4 cup finely chopped fresh pineapple, drained of excess juice.
Q: Why is my cake soggy?
A: Excess pineapple juice or undercooking can cause this. Drain pineapple well and ensure edges are golden before finishing.
Q: Can I cook this on High?
A: High is not recommended, as it may cook unevenly. Stick to Low for 4 hours, checking at 3.5 hours.
Q: Can I skip the marshmallows?
A: Yes, top with whipped cream, coconut flakes, or leave plain for a simpler finish.
Q: Can I freeze this cake?
A: Yes! Freeze baked cake (without marshmallows) for up to 1 month. Thaw, reheat, and add fresh marshmallows before serving.