Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
raspberry zinger cake

Raspberry Zinger Slow Cooker Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Liz Thomson
  • 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

Scale

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

  1. First, spray the crock pot with cooking spray, place the lid on the crock pot, and turn the heat to HIGH.   
  2. In a medium bowl, mix together the flour, baking powder, salt, and Raspberry Jello.
  3. 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.  
  4. 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.  
  5. Remove the mixing bowl and fold the fresh raspberries into the cake batter.  
  6. Pour the batter into the crock pot, and cover with the lid. 
  7. 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.  
  8. 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.
  9. 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.
  10. Frost cake with all of the frosting, and generously sprinkle coconut on top.  
  11. 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.

Find it online: https://passmeaspoon.com/raspberry-zinger-slow-cooker-cake/