This easy Raspberry Zinger Slow Cooker Cake will be the highlight of every dessert table you place it on! You’ll be amazed at how easy it is to make cake in your Crockpot!
Get ready to treat yourself to something amazing – our Raspberry Zinger Cake is here to satisfy all your dessert cravings! It’s like a flavor party in your mouth with the tangy raspberries, creamy coconut, and the moistest cake ever.
Imagine taking a bite and getting that fresh burst of raspberry goodness mixed with the sweetness of coconut – it’s pure bliss! The cake layers are so soft and dreamy, you won’t be able to resist another slice.
You know those yummy raspberry coconut snack cakes? Well, our Raspberry Zinger Cake takes ’em to a whole new level of yum! It’s like having a little piece of paradise with every mouthful.
This cake is perfect for any occasion – birthdays, get-togethers, or just treating yourself to a sweet pick-me-up. Trust me, once you try it, you’ll be coming back for more – it’s that addictive! So, get ready to dive into the deliciousness of our Raspberry Zinger Cake, and let your taste buds dance with joy!
How to Make Raspberry Zinger Slow Cooker Cake
Ingredients Needed: scroll down for full recipe with exact measurements
- Butter & Oil
- Sugar
- Vanilla
- Flour
- Baking Powder
- Salt
- Milk
- Eggs
- Raspberry Jello
- Cream Cheese
- Powdered Sugar
- Shredded Coconut
- Fresh Raspberries
Equipment:
- Slow Cooker
- Mixing Bowl
- Stand Mixer
Instructions:
Serving and Storing
For best results, place the cake in the fridge to cool prior to serving. Once you are ready to serve, slice the cake into 2 – 3 inch slices.
Any leftovers of the cake will need to be stored in the fridge due to the cream cheese frosting and fresh fruit in the cake. Be sure to store in an airtight container to prevent drying out. Leftovers should last a few days if kept properly stored and covered.
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Raspberry Zinger Slow Cooker Cake
- Total Time: 0 hours
- Yield: 12 pieces 1x
Description
This easy Raspberry Zinger Slow Cooker Cake will be the highlight of every dessert table you place it on! You’ll be amazed at how easy it is to make cake in your Crockpot!
Ingredients
For the Cake
- 6 tablespoons butter (melted)
- 2/3 cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 2 2/3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 3 eggs
- 1 tablespoon raspberry Jello mix
- 1/2 cup fresh raspberries (washed and drained)
For the Frosting
- 8 oz cream cheese
- 1/4 cup milk
- 1 tablespoon vanilla
- 2–3 cups powdered sugar
- 4–6 oz sweetened shredded coconut
- fresh raspberries
Instructions
- First, spray the crock pot with cooking spray, place the lid on the crock pot, and turn the heat to HIGH.
- In a medium bowl, mix together the flour, baking powder, salt, and Raspberry Jello.
- In the mixing bowl of a stand mixer, blend the melted butter, oil, sugar and vanilla until smooth and creamy. Add the Eggs to the mixing bowl and blend.
- Add the dry ingredients to the wet, a little at a time, alternating with the milk, until all ingredients have been added. Mix until smooth.
- Remove the mixing bowl and fold the fresh raspberries into the cake batter.
- Pour the batter into the crock pot, and cover with the lid.
- Cook on high heat for 1 hour, and then turn the heat setting to low and cook an additional 30 minutes to an hour, or until a toothpick inserted in the center comes out clean and cake is no longer wobbly.
- When cake is finished, remove the lid and be careful not to drip any condensation from the lid on the cake. Allow cake to cool in the crock pot, until the crock pot bowl is cool enough to be removed. Remove the crock and let cool completely before frosting.
- In the mixing bowl of a stand mixer, place the cream cheese and milk and blend. Add the vanilla. Add the powdered sugar, about 1/3 cup at a time, and mix until smooth, thick and creamy. If frosting becomes to thick, add a few drops of milk to thin.
- Frost cake with all of the frosting, and generously sprinkle coconut on top.
- To serve, cut in 2 – 3 inch slices. Enjoy!
Notes
For best results, place cake in refrigerator to cool before serving.
Crock Pot temperatures do vary, so just watch the cake to make sure it’s cooking, and when you turn it down, check on it about every 20 minutes until it’s done.
- Prep Time: 15 minutes
- Cook Time: 1 1/2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
