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

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

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Slow-Cooker Strawberry Pudding Cake

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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

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.

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

Nutrition Facts

1 serving: 377 calories, 13g fat (4g saturated fat), 62mg cholesterol, 540mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 6g protein.

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