Description

Ever dreamed of a dessert that tastes like a tropical vacation but takes almost no effort to make? Slow-Cooker Tropical Orange Cake is here to make that dream come true! This moist, zesty cake combines the bright flavor of orange with sweet pineapple and a creamy coconut pudding base, all topped with toasty marshmallows.

Ingredients

To make Slow-Cooker Tropical Orange Cake, you’ll need a handful of ingredients that create a vibrant, tropical flavor. Here’s what you need and why each one matters:

Cold 2% Milk (3 cups): The base for the coconut pudding layer, adding creaminess and moisture. 2% milk keeps it rich without being too heavy.
Instant Coconut Cream Pudding Mix (3.4 oz package): Creates a creamy, tropical-flavored layer that sets the stage for the cake. Instant pudding is quick and easy to prepare.
Orange Cake Mix (regular size): Provides the bright, citrusy flavor that defines the cake. Use a standard 15.25–18.25 oz box and follow package instructions for mixing.
Unsweetened Pineapple Tidbits (¾ cup): Adds juicy, tropical sweetness and texture to the cake batter. Unsweetened tidbits let the orange flavor shine.
Toasted Coconut Marshmallows (2 cups, quartered): Adds a sweet, chewy topping with a nutty coconut flavor. Toasting enhances their taste and gives a golden finish.

Substitutions and Variations

Milk: Use whole milk for a richer flavor, or swap with almond or coconut milk for a dairy-free option (pair with a dairy-free pudding mix).
Pudding Mix: Substitute with vanilla pudding mix and add ½ tsp coconut extract for a similar flavor.
Cake Mix: Use a yellow or white cake mix with 1 tbsp orange zest or 1 tsp orange extract if orange cake mix is unavailable.
Pineapple: Swap with crushed pineapple (drained) or diced mango for a different tropical fruit twist.
Marshmallows: Use regular mini marshmallows or coconut flakes if toasted coconut marshmallows are hard to find. Toast them lightly before adding.

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Instructions

Prepare the Pudding Layer:
- In a large bowl, whisk 3 cups cold 2% milk with 1 package (3.4 oz) instant coconut cream pudding mix for 2 minutes, until thickened.
- Grease a 5-quart slow cooker with cooking spray or butter, then pour the pudding mixture into the bottom, spreading it evenly.
- Tip: Whisk vigorously to avoid lumps, and grease the slow cooker well to prevent sticking.
Make the Cake Batter:
- Prepare the orange cake mix batter according to package directions (typically mixing with water, eggs, and oil).
- Gently fold in ¾ cup unsweetened pineapple tidbits until evenly distributed.
- Tip: Don’t overmix the batter to keep the cake light and fluffy.
Layer the Cake Batter:
- Carefully pour the cake batter over the pudding layer in the slow cooker, spreading it gently to cover the pudding.
- Tip: Pour slowly to avoid mixing the pudding and batter layers, which keeps the textures distinct.
Cook the Cake:
- 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: Check at 3.5 hours, as slow cookers vary. Avoid opening the lid too often to maintain heat.
Add the Marshmallows:
- Remove the slow-cooker insert from the base to stop cooking.
- Sprinkle 2 cups quartered toasted coconut marshmallows evenly over the top of the cake.
- Let the cake stand, uncovered, for 10 minutes to allow the marshmallows to soften and meld with the warm cake.
- Tip: If marshmallows aren’t toasted, broil the cake briefly (1–2 minutes) after transferring to an oven-safe dish for a golden top, watching closely to avoid burning.
Serve:
- Scoop or slice the cake into portions and serve warm, ensuring each piece has some pudding and marshmallows.
- Tip: Use a large spoon or spatula to serve, as the pudding layer makes the cake soft and scoopable.