Every spring when the raspberries start looking bright and juicy at our little town grocery, my sister calls to ask if I’m making this cake again. It’s the kind of sweet-and-tart dessert that feels fancy enough for Easter or a Sunday dinner, but it only takes three simple ingredients and a slow cooker to pull together. The white chocolate melts into glossy pockets and the raspberries swirl through a soft vanilla cake, just like those church potluck desserts I grew up with here in the Midwest—only easier, because the slow cooker does all the work while you go about your day.
Let the cake cool just enough so it slices cleanly but still feels warm and tender. I like to spoon it straight from the slow cooker into shallow bowls. It’s lovely with a small scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or even a spoonful of plain yogurt if you like a little tang. A cup of hot coffee or black tea balances the sweetness, while a glass of cold milk makes it feel like the desserts we used to have after Sunday suppers on the farm.
Slow Cooker 3-Ingredient Raspberry White Chocolate CakeServings: 8-10
Ingredients
1 (15.25-ounce) box white cake mix
1 1/4 cups raspberry pie filling or thick raspberry fruit filling
1 1/4 cups white chocolate chips
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker crock with butter or nonstick spray, making sure to coat the bottom and about halfway up the sides so the cake releases easily and the edges brown nicely without sticking.
In a medium bowl, prepare the cake batter by following the package directions using only water as the added liquid (no eggs or oil). Stir just until smooth; the batter will be a little thinner than usual, which helps it stay moist in the slow cooker.
Pour the white cake batter into the greased slow cooker and gently tap the crock on the counter to level the batter and remove any large air bubbles.
Drop spoonfuls of the raspberry pie filling all over the top of the batter, spacing them fairly evenly. Use the tip of a knife or a butter knife to gently swirl the raspberry filling into the batter, creating loose ribbons while still leaving some bright pockets of ruby red showing on top.
Sprinkle the white chocolate chips evenly over the surface of the swirled batter. Some will sink slightly, and some will stay on top and form glossy melted spots as the cake cooks.
Cover the slow cooker with its lid. Place a clean kitchen towel or a layer of paper towels under the lid if you like, to catch excess condensation and keep it from dripping back onto the cake.
Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are lightly browned, the center looks set, and a toothpick inserted into the cakey part (avoiding the raspberry pockets) comes out mostly clean with just a few moist crumbs.
Turn off the slow cooker and remove the lid. Let the cake sit in the uncovered slow cooker for about 15 to 20 minutes to firm up slightly while staying warm and tender.
Serve the cake warm, scooping or slicing directly from the slow cooker. Be sure to dig down so each serving has fluffy white cake, tart raspberry swirls, and soft melted white chocolate throughout.
Variations & Tips
If you like a stronger raspberry flavor, you can gently warm an extra few spoonfuls of raspberry filling and drizzle it over each slice before serving. For a slightly richer cake while still keeping it simple, you can substitute milk for the water in the cake mix directions. If you prefer a little less sweetness, use a heaping cup of white chocolate chips instead of the full amount, or choose a brand labeled as ‘less sweet.’ You can also try this same method with other fruit fillings—cherry or blackberry work nicely with white chocolate—though my sister always insists the raspberry version tastes most like spring. To keep the bottom from getting too dark in a hotter slow cooker, you can place a folded kitchen towel under the crock or set the crock on a small heatproof trivet inside the slow cooker base. Leftovers reheat well: warm a portion in the microwave for 15 to 20 seconds to bring back that just-melted white chocolate texture.
