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.


Calories per serving:

696 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 208g 319%
  • Carbs 874g 291%
  • Saturated 124g 618%
  • Fiber 30g 121%
  • Trans 8g
  • Sugars 551g
  • Monounsaturated 55g
  • Polyunsaturated 13g
  • Protein 69g 138%
  • Cholesterol 1,232mg 411%
  • Sodium 1,856mg 77%
  • Calcium 672mg 67%
  • Magnesium 156mg 39%
  • Potassium 1,437mg 41%
  • Iron 23mg 127%
  • Zinc 6mg 40%
  • Phosphorus 1,387mg 198%
  • Vitamin A 1,906µg 212%
  • Vitamin C 159mg 265%
  • Thiamin (B1) 3mg 218%
  • Riboflavin (B2) 3mg 182%
  • Niacin (B3) 23mg 117%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 855µg 214%
  • Vitamin B12 2µg 36%
  • Vitamin D 7µg 2%
  • Vitamin E 13mg 63%
  • Vitamin K 35µg 44%
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