Raspberry Zinger Crock Pot Cake
Raspberry Zinger Crock Pot Cake
This Raspberry Zinger Crock Pot Cake is unbelievably moist, flavorful, and downright irresistible. With sweet raspberry flavor baked right into the cake, tangy cream cheese frosting, and a generous topping of fluffy coconut, it tastes just like the classic raspberry zinger snack cake — only better because it’s homemade.
One of the best parts? It’s made entirely in the slow cooker. As it bakes, your house fills with the most amazing sweet raspberry scent. You can start it around noon, let it cook while you go about your day, and have it cooled, frosted, and ready to serve by dinnertime. It’s easy, impressive, and always a hit.
Why You’ll Love This Cake
- Made completely in the crock pot
- Soft, moist texture every time
- Bright raspberry flavor
- Tangy cream cheese frosting
- Sweet coconut topping
- Perfect for holidays, potlucks, or family dessert
- No oven required
Ingredients
Raspberry Cake
- 6 tablespoons butter, melted
- ⅔ cup oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon raspberry Jell-O powder
- 1 cup milk
- 3 eggs
- ½ cup fresh raspberries, washed and drained
- Extra raspberries, for topping
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup milk
- 1 tablespoon vanilla extract
- 2–3 cups powdered sugar
- 4–6 oz sweetened shredded coconut
- Fresh raspberries, for garnish
How to Make Raspberry Zinger Crock Pot Cake
1. Prepare the Crock Pot
Spray the crock pot generously with cooking spray. Place the lid on and turn the heat to HIGH to preheat.
2. Make the Cake Batter
In the bowl of a stand mixer, blend the melted butter, oil, sugar, and vanilla until smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, salt, and raspberry Jell-O powder.
Add the eggs to the wet mixture and mix well. Gradually add the flour mixture, alternating with the milk, until all ingredients are added and the batter is smooth.
Remove the bowl from the mixer and gently fold in the fresh raspberries.
3. Cook the Cake
Pour the batter into the prepared crock pot and cover with the lid.
Cook on HIGH for 1 hour, then reduce the heat to LOW and cook an additional 30 minutes to 1 hour, or until a toothpick inserted in the center comes out clean and the cake is no longer wobbly.
When finished, carefully remove the lid without letting condensation drip onto the cake. Allow the cake to cool in the crock pot until it can be safely removed. Let cool to room temperature or refrigerate if you prefer a chilled cake.
How to Make the Cream Cheese Frosting
In the bowl of a stand mixer, beat the cream cheese and milk until smooth. Add the vanilla extract and mix.
Gradually add powdered sugar, about ⅓ cup at a time, until the frosting is thick, smooth, and creamy. If the frosting becomes too thick, add a few drops of milk to thin it slightly.
Frost and Serve
Spread all of the frosting evenly over the cooled cake. Generously sprinkle shredded coconut on top and finish with fresh raspberries.
Slice into 2–3 inch squares and serve.
Storage & Tips
- For best flavor and texture, chill the cake before serving
- Store covered in the refrigerator for up to 4 days
- Crock pot temperatures vary, so check the cake every 20 minutes after reducing to low
- Keep the lid dry to prevent condensation from dripping onto the cake
This Raspberry Zinger Crock Pot Cake is an easy, nostalgic dessert with big flavor. Between the sweet raspberry cake, tangy cream cheese frosting, and fluffy coconut topping, every bite is perfectly balanced and completely irresistible. Whether you’re making it for a family dinner, potluck, or special occasion, this is one dessert everyone will be asking for again.
More Dessert Ideas
Craving something sweet?
Browse all of my 300+ Dessert Recipes here and find the perfect treat for any occasion!
