Name: Slow-Cooker Strawberry Pudding Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 cups cold 2% milk -; 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix -; 1 package strawberry cake mix (regular size) -; 1 cup water -; 3 large eggs, room temperature -; 1/3 cup canola oil -; 2 cups toasted coconut marshmallows, quartered -; Optional: Strawberry ice cream topping and sliced fresh strawberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Strawberry Pudding Cake

1. 3 cups cold 2% milk -

2. 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix -

3. 1 package strawberry cake mix (regular size) -

4. 1 cup water -

5. 3 large eggs, room temperature -

6. 1/3 cup canola oil -

7. 2 cups toasted coconut marshmallows, quartered -

8. Optional: Strawberry ice cream topping and sliced fresh strawberries -

How to cook deliciously - Slow-Cooker Strawberry Pudding Cake

1. Stage

In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions with water, eggs and oil; pour over pudding layer.

2. Stage

Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours.

3. Stage

Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.