Description

Want a dessert that’s bursting with citrusy, tropical flavors and practically bakes itself? Slow-Cooker Tropical Orange Cake is the perfect recipe! This easy, no-fuss cake combines a zesty orange cake mix with creamy coconut pudding, juicy pineapple, and toasted coconut marshmallows for a moist, flavorful treat.

Ingredients

Scale

For the Pudding Base:
- 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)
- 3/4 cup unsweetened pineapple tidbits
- Ingredients required for cake mix (typically eggs, oil, and water, per package directions)
For the Topping:
- 2 cups toasted coconut marshmallows, quartered

Why These Ingredients Matter

2% Milk: Combines with the pudding mix to create a creamy, coconut-flavored base.
Coconut Cream Pudding Mix: Adds rich, tropical flavor and a smooth texture under the cake.
Orange Cake Mix: Provides a bright, citrusy cake with minimal effort.
Pineapple Tidbits: Bring juicy, tropical sweetness and texture to the cake batter.
Toasted Coconut Marshmallows: Add a sweet, chewy, coconutty topping that enhances the tropical vibe.

Substitutions and Variations

Milk: Swap with whole milk, skim milk, or a non-dairy option like almond or coconut milk (note: may alter pudding texture).
Pudding Mix: Use vanilla pudding mix with 1/2 teaspoon coconut extract if coconut cream is unavailable.
Orange Cake Mix: Substitute with yellow or white cake mix plus 1 tablespoon orange zest or 1 teaspoon orange extract.
Pineapple: Replace with crushed pineapple (drained) or diced mango for a different tropical fruit.
Marshmallows: Use regular mini marshmallows or skip for a less sweet topping; sprinkle with 1/4 cup toasted shredded coconut instead.
Gluten-Free: Use a gluten-free cake mix and check pudding mix for additives.
Lower Sugar: Use sugar-free pudding mix and reduce marshmallows to 1 cup.
Extra Tropical: Add 1/4 cup shredded coconut to the cake batter or pudding mix.

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Instructions

Step 1: Prep Your Ingredients

Measure 3 cups cold 2% milk.
Open 1 package (3.4 ounces) instant coconut cream pudding mix.
Gather 1 package orange cake mix and ingredients listed on the box (typically eggs, oil, and water).
Measure 3/4 cup unsweetened pineapple tidbits (drain if needed, but a little juice is fine).
Quarter 2 cups toasted coconut marshmallows (use kitchen scissors or a knife).
Grease a 5-quart slow cooker with butter or non-stick spray.

Tip: Quarter marshmallows ahead to save time; they’re sticky, so lightly oil scissors or knife.

Step 2: Make the Pudding Base

Whisk Pudding: In a large bowl, whisk 3 cups cold 2% milk with 1 package coconut cream pudding mix for 2 minutes, until thickened.
Transfer to Slow Cooker: Pour the pudding mixture into the greased 5-quart slow cooker, spreading it evenly.

Tip: Work quickly, as the pudding sets fast; ensure it’s smooth for an even base.

Step 3: Prepare the Cake Batter

Mix Batter: In another large bowl, prepare the orange cake mix batter according to package directions (typically mixing with eggs, oil, and water).
Add Pineapple: Gently fold 3/4 cup unsweetened pineapple tidbits into the batter until evenly distributed.

Tip: Don’t overmix the batter to keep the cake light and fluffy.

Step 4: Assemble in Slow Cooker

Pour Batter: Carefully pour the cake batter over the pudding layer in the slow cooker, spreading it gently to cover the pudding. Do not stir; the layers will stay separate.

Tip: Pour slowly to avoid disturbing the pudding layer.

Step 5: Cook

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 cake (not pudding) comes out clean or with moist crumbs.

Tip: Check at 3.5 hours; some slow cookers may cook faster. Avoid lifting the lid too often to maintain heat.

Step 6: 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 cake.
Let Stand: Let the cake stand, uncovered, for 10 minutes to cool slightly and allow marshmallows to soften.
Serve: Scoop or slice the cake, ensuring each serving includes some pudding and marshmallows. Serve warm or at room temperature.

Tip: Use a large spoon to serve, scooping through both cake and pudding layers for the full effect.