Slow Cooker Cranberry-Orange Cake

Slow Cooker Cranberry-Orange Cake

Karen Petersen


  • 1 Cup  unsalted butter
  • 2 Cups  sugar
  • eggs, at room temperature
  • 1 1/2 Teaspoon  vanilla extract
  •   Zest of 1 orange
  • 3 Cups  all-purpose flour
  • 1 Teaspoon  baking powder
  • 1/2 Teaspoon  salt
  •   One 12-ounce package fresh cranberries
  • 2 Tablespoons  orange juice
  • 1 Cup  powdered sugar

This is adapted from a bundt cake that my mom makes that I just love. It worked just fine in the slow cooker (6 quarts is ideal) and was gobbled up. If you want to cook it in a bundt pan, bake at 325 degrees for 1 ½ hours.

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In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the eggs one at a time, followed by the vanilla extract and orange zest. In another bowl, sift together 2 ¾ cups of the flour, baking powder, and salt. Blend with the creamed mixture. Fold in the remaining flour with the cranberries.

Place parchment paper in the bottom of an oval slow cooker, cut to fit in the bottom. Pour in the batter and cover. Cook on high until a toothpick inserted into the center comes out clean, about 3 hours.

When cool, place a large oval plate on top of slow cooker insert. Flip over the slow cooker so that the cake comes out onto the plate. Remove the parchment paper. Glaze with orange juice mixed with powdered sugar.

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