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Slow-Cooker Strawberry Pudding Cake

This recipe was created because of my love of strawberry cheesecake. I had these ingredients in my pantry and thought I'd give it a whirl. Wow, 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
  • Total Time
    Prep: 20 min. Cook: 4 hours + standing
  • Makes
    10 servings


  • 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


  • 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; 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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