Easy Orange Cake
Submitted by kittykathy
Orange cake made in the slow cooker with just 4 ingredients: cake mix, orange juice, eggs, and fresh orange zest. A hands-off, oven-free cake that serves eight.
YIELD
8 servingsPREP
20 minCOOK
READY
3 hrsA cake made in a slow cooker sounds like a trick, but it works beautifully. Cake mix gets beaten with orange juice and eggs instead of the usual water and oil, and a generous amount of fresh orange zest adds a fragrant, citrusy punch that no extract can match.
The batter goes into a greased mold set right inside the slow cooker, and the lid gets propped open just a crack to let steam escape. Two and a half hours later, you’ve got a moist, tender orange cake without ever turning on the oven.
It’s the kind of recipe that’s brilliant in summer when heating up the kitchen sounds miserable, or anytime you need the oven free for something else.
Kitchen Tips
- Beat by hand a full 300 strokes. No mixer needed, but don’t shortchange the count. This is what develops the structure and gives the cake a good rise.
- Prop the lid open with a toothpick or foil twist. Slow cookers trap a lot of moisture. Venting prevents the top from getting soggy and gummy.
- Test with a toothpick before unmolding. The cooking time can vary depending on your slow cooker. A clean toothpick in the center means it’s ready. A smear of wet batter means give it another 15 minutes.
Variations
- Orange glaze: Mix powdered sugar with a tablespoon of fresh orange juice and drizzle over the cooled cake for a sweet, glossy finish.
- Lemon version: Replace the orange juice and zest with lemon juice and lemon zest for a bright, tangy twist.
Ingredients
Directions
To Cook: Place the cake mix, orange juice, and eggs in a large bowl and beat by hand 300 times.
Add the grated rind for the last round of beating.
Pour the batter into a well- greased-and floured 2-quart mold or spring-form pan.
Place the pan in the slow cooker and cover with a loosely fitting plate.
Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 2½ to 2½ hours.
When a toothpick inserted in the center of the cake comes out clean, the cake is done.
Cool on a rack for 10 minutes before turning the cake out of the pan.
Makes 10 to 12 servings.
Comments
What if I really want to cook this in an oven? Should I just follow the baking directions on the cake mix box?
Yes, if you are going to bake the cake in the oven, just follow the directions on the cake mix box, and bake the cake in a 350 F degree oven for 30 to 40 minutes, or until a wooden stick inserted comes out clean.