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.