Best 3 Slow Cooker Tropical Orange Cake Recipes

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If you're craving a delectable dessert with the perfect balance of tangy and sweet flavors, then a slow cooker tropical orange cake is the recipe for you. This tantalizing cake combines the vibrant taste of oranges with moist, tender crumb and a hint of tropical flair. Whether you're looking to impress your guests at a special occasion or simply want a delightful treat to enjoy with loved ones, this slow cooker tropical orange cake is sure to satisfy your sweet tooth.

Let's cook with our recipes!

TROPICAL SLOW-COOKER DUMP CAKE



Tropical Slow-Cooker Dump Cake image

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

2 cans (15 oz each) tropical fruit salad in fruit juice, undrained
2 teaspoons cornstarch
1/4 cup packed brown sugar
1 box Betty Crockerâ„¢ Super Moistâ„¢ yellow cake mix
1 cup butter or margarine

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

SLOW-COOKER TROPICAL ORANGE CAKE



Slow-Cooker Tropical Orange Cake image

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

3 cups cold 2% milk
1 package (3.4 ounces) instant coconut cream pudding mix
1 package orange cake mix (regular size)
3/4 cup unsweetened pineapple tidbits
2 cups toasted coconut marshmallows, quartered

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.

MANDARIN ORANGE CAKE I



Mandarin Orange Cake I image

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.

Provided by Ellen

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g

Tips:

  • Use fresh oranges: Fresh oranges provide the best flavor for this cake. If you don't have fresh oranges, you can use orange juice concentrate, but the flavor will be less intense.
  • Zest the oranges: Zesting the oranges adds a burst of citrus flavor to the cake. Be sure to use a microplane zester or a fine grater to get the most zest out of the oranges.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Cook the cake on low heat: Cooking the cake on low heat will help it cook evenly and prevent it from burning.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.

Conclusion:

This slow cooker tropical orange cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a burst of citrus flavor from the oranges. The orange glaze adds a sweet and tangy finish to the cake. This cake is sure to be a hit with everyone who tries it.

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