Slow-Cooker Strawberry Pudding Cake

Name: Slow-Cooker Strawberry Pudding Cake
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 10 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Lisa Renshaw, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

I had these ingredients in my pantry and thought I'd experiment. The flavors are just like strawberry cheesecake—only in a warm, comforting cake version. It's a whole lot easier than making cheesecake, too! —Lisa Renshaw, Kansas City, Missouri

TEST KITCHEN APPROVED

Slow-Cooker Strawberry Pudding Cake

2 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:4 hours

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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

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Directions

1
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
Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours.
3
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.