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Slow Cooker Raspberry Zinger Cake

If you enjoy cake, you will absolutely fall in love with this recipe because of course cake is one of the best desserts on this planet. This Raspberry Zinger Cake is a flavor baked bite to eat. This will be a great dessert to share with your friends and family.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 12
Calories: 566 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 Tablespoons butter - melted
  • 2/3 cup oil
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 2 2/3 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3 eggs
  • 1 Tablespoon raspberry jello
  • 1/2 cup fresh raspberries washed and drained
FROSTING:
  • 1 - 8- ounce package of cream cheese softened
  • 1/4 cup milk
  • 1 Tablespoon vanilla
  • 2 - 3 cups powdered sugar
  • 4 - 6 ounces shredded coconut sweetened
  • Fresh Raspberries to top

Instructions

    Cup of Yum
  1. First, spray the Crock-Pot with Cooking Spray, place the lid on the crockpot, and turn the heat to HIGH, to heat the crockpot.   In the mixing bowl of a stand mixer, blend the melted Butter, and Oil with the Sugar and Vanilla, until smooth and creamy.  In a separate bowl, add the Flour, Baking Powder, salt, and Raspberry Jello, and stir until completely mixed.   Add the eggs to the mixing bowl, and blend.  Add the flour mixture a little at a time, alternating with the Milk, until all ingredients have been added, and mixed until smooth.  Remove the mixing bowl, and fold the fresh Raspberries into the cake batter.  Pour the batter into the crockpot, and cover with the lid.
  2. Cook on high heat for 1 hour, and 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 the cake is no longer wobbly.  When the 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 crockpot, until the Crock liner can be removed.  Remove the crock, and let cool to room temperature.  Place cake/crock in the refrigerator if the cool cake is preferred.
FROSTING:  
    Cup of Yum
  1. In the mixing bowl of a stand mixer, place the Cream Cheese, and milk, and blend.  Add Vanilla, and blend.  Add Powdered Sugar about 1/3 cup at a time, and mix until smooth, thick, and creamy.  If Frosting becomes too thick, add a few drops of milk to thin.
  2. Frost cake with all of the frosting, and generously sprinkle Coconut on top.  To serve, cut into 2 - 3-inch slices.  Enjoy!

Notes

  • NOTE:  For best results, place the cake in the 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.

Nutrition Information

Calories 566kcal (28%) Carbohydrates 82g (27%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 61mg (20%) Sodium 301mg (13%) Potassium 233mg (7%) Fiber 2g (8%) Sugar 59g (118%) Vitamin A 309IU (6%) Vitamin C 1mg (1%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 566

% Daily Value*

Calories 566kcal 28%
Carbohydrates 82g 27%
Protein 6g 12%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.3g 15%
Cholesterol 61mg 20%
Sodium 301mg 13%
Potassium 233mg 5%
Fiber 2g 8%
Sugar 59g 118%
Vitamin A 309IU 6%
Vitamin C 1mg 1%
Calcium 92mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.