Slow-Cooker Strawberry Pudding Cake

Introduction & Inspiration

Have you ever thought about baking a cake in your slow cooker? Let me introduce you to this incredibly easy and wonderfully moist Slow-Cooker Strawberry Pudding Cake! It’s a fascinating recipe where a layer of pudding mix and milk forms the base, topped with strawberry cake batter, and cooked gently for hours into a unique dessert.

Imagine a super tender, strawberry-flavored cake on top, with a soft, creamy pudding layer that partially melds with the cake underneath. Right at the end, it gets sprinkled with toasted coconut marshmallows that melt into a gooey topping. It’s pure comfort food magic, made with minimal fuss!

My inspiration for trying slow cooker cakes like this comes from both curiosity and convenience. It’s amazing how the slow cooker creates such an incredibly moist texture, almost like a steamed pudding. Plus, it frees up my oven and requires very little active attention once assembled – perfect for busy days!

This recipe leans heavily on convenience mixes, making it exceptionally easy to whip up. If you love strawberry cake and comforting, gooey desserts, you absolutely have to try this fun slow cooker method!

Nostalgic Appeal

There’s a deep sense of comfort and nostalgia associated with slow cooker cooking. It often brings back memories of hearty family meals simmering away all day, filling the house with wonderful aromas. Applying that same low-and-slow magic to a dessert feels both innovative and deeply comforting.

Pudding cakes themselves have a lovely nostalgic quality too. They remind me of simple, homey desserts – warm, sweet, and incredibly moist, often served in bowls rather than neat slices. This slow cooker version captures that same comforting essence perfectly.

The flavors here – strawberry cake paired with vanilla or cheesecake pudding, topped with gooey marshmallows – are also classic comfort notes. They evoke childhood treats, simple pleasures, and cozy evenings. It’s like a warm hug in a bowl.

Making this cake feels easy and rewarding, reminiscent of perhaps simpler times or clever kitchen shortcuts shared between home cooks. It’s fun, satisfying, and delivers pure comfort.

Homemade Focus

Let’s celebrate the smart convenience of this Slow-Cooker Strawberry Pudding Cake! It wholeheartedly embraces easy-to-use ingredients like instant pudding mix and strawberry cake mix. The “homemade” aspect here isn’t about complex scratch baking, but about the unique method and the delicious combination you create using these shortcuts.

You are still actively involved in the process! You prepare the pudding base, mix the cake batter according to directions (using the specified water, eggs, and oil), and carefully layer them in the greased slow cooker insert. Understanding how these simple layers transform during the slow cooking process is part of the homemade magic.

Adding the specific toasted coconut marshmallows at the end is another deliberate touch contributing to the final unique flavor and texture. While the core components are mixes, the final result – this specific moist pudding cake with its gooey topping – is something you assembled and “baked” (slow-cooked!) yourself.

Think of it as a fantastic semi-homemade creation where convenience meets a clever cooking technique to produce something wonderfully moist and delicious with minimal stress. It’s homemade comfort, simplified!

Flavor Goal

My primary flavor goal for this Slow-Cooker Strawberry Pudding Cake is ultimate moistness and comforting sweetness. I want a tender cake layer seamlessly merging into a soft pudding base, infused with strawberry and vanilla or cheesecake flavors, and topped with sweet, gooey marshmallow. Pure, simple indulgence!

The cake layer, steamed gently in the slow cooker environment, should be incredibly moist and tender, packed with the familiar flavor of strawberry cake mix. The pudding layer underneath aims to be soft and creamy, adding its own flavor (vanilla or tangy cheesecake) and contributing significant moisture to the overall dessert.

The toasted coconut marshmallows, added at the end, should melt slightly over the hot cake, creating a sweet, gooey topping with hints of coconut and toasted sugar. The optional strawberry topping and fresh berries served alongside provide extra fruitiness and freshness to balance the richness.

Overall, the objective is a warm, spoonable dessert that is intensely moist, sweet, and comforting, offering familiar cake and pudding flavors enhanced by strawberry and toasted marshmallow-coconut notes. A cozy treat!

Ingredient Insights

Let’s look at the key players in this easy Slow-Cooker Strawberry Pudding Cake, many of which are convenience stars. The base layer starts with cold 2% milk whisked thoroughly with a package of instant cheesecake or vanilla pudding mix (just the dry powder). The instant pudding provides flavor and, crucially, helps create the soft pudding layer at the bottom during the slow cooking process.

The cake layer uses a regular-size strawberry cake mix. You’ll prepare this batter according to its package directions, but using the specific amounts of water, room temperature large eggs, and canola oil listed in this recipe’s ingredients. The oil contributes to a moist cake crumb.

The unique topping calls for toasted coconut marshmallows, quartered. These specific marshmallows (often square-ish and coated in toasted coconut) provide not just gooey sweetness but also that distinct coconut flavor and texture. If unavailable, regular mini marshmallows could be substituted, perhaps with some toasted coconut sprinkled alongside. Quartering helps them distribute and melt more evenly.

Greasing the slow cooker insert well is important to prevent sticking. Optional strawberry ice cream topping adds more moisture and strawberry flavor, while fresh strawberries provide a welcome fresh contrast.

Essential Equipment

The star of the show for this recipe is, of course, your slow cooker (or Crock-Pot)! The recipe specifies a 4- or 5-quart model. Using the correct size is important for the cake to cook evenly and within the estimated time; a much larger cooker might result in a thinner, faster-cooking cake. You’ll need the lid.

You’ll need a large bowl for whisking the milk and pudding mix together. Another large bowl (and potentially an electric mixer, depending on your cake mix instructions) is needed to prepare the strawberry cake mix batter.

Standard measuring cups and spoons are necessary for the milk, water, and oil (if your cake mix doesn’t specify exact amounts matching the recipe). You’ll also need a whisk for the pudding mixture and likely a spatula for scraping the batter bowl.

Make sure to have cooking spray or butter/shortening for thoroughly greasing the slow cooker insert – this is crucial for easy serving. Finally, you’ll need serving bowls and spoons, as this is a soft, pudding-like cake best served scooped.

List of Ingredients with Measurements

Here is the complete list of ingredients you will need for this unique Slow-Cooker Strawberry Pudding Cake:

Pudding Layer:

• Cold 2% Milk: 3 cups
• Instant Cheesecake or Vanilla Pudding Mix: 1 package (3.4 ounces) – dry mix

Cake Layer:

• Strawberry Cake Mix (regular size): 1 package
• Water: 1 cup (or amount specified on cake mix for water)
• Large Eggs, room temperature: 3 (or number specified on cake mix)
• Canola Oil: 1/3 cup (or amount/type specified on cake mix)

Topping:

• Toasted Coconut Marshmallows, quartered: 2 cups

Optional Garnishes:

• Strawberry Ice Cream Topping
• Sliced Fresh Strawberries

Important Note: Prepare the cake mix batter using the water, eggs, and oil amounts listed here or follow the package directions on your specific strawberry cake mix box for those three ingredients. Use instant pudding mix.

Step-by-Step Instructions

Let’s make this incredibly easy and comforting Slow-Cooker Strawberry Pudding Cake! It mostly cooks itself after a quick assembly. First, prepare your slow cooker.

Thoroughly grease the insert of your 4- or 5-quart slow cooker with cooking spray or butter/shortening.

In a large bowl, pour in the 3 cups of cold milk. Add the dry instant pudding mix (cheesecake or vanilla flavor). Whisk vigorously for about 2 minutes, until the mixture is smooth and slightly thickened. Pour this pudding mixture evenly into the bottom of the greased slow cooker insert.

Now, prepare the cake batter. In a separate large bowl, prepare the strawberry cake mix batter according to its package directions, using the specified amounts of water (1 cup), room temperature eggs (3), and canola oil (1/3 cup) listed in this recipe’s ingredients, or the amounts listed on your cake mix box. Mix just until combined as directed by the cake mix instructions.

Carefully and gently pour the prepared strawberry cake batter evenly over the pudding layer in the slow cooker. Do not stir the batter into the pudding layer! Just let it sit on top.

Place the lid securely on the slow cooker. Cook on the LOW heat setting for approximately 4 hours. Start checking around the 3.5-hour mark. The cake is done when the edges appear set and lightly golden brown, and a wooden toothpick inserted into the cake portion (not the pudding layer) near the center comes out clean. The center might still look quite moist, which is expected.

Once cooked, carefully remove the slow cooker insert from the heating base (it will be hot!). Sprinkle the 2 cups of quartered toasted coconut marshmallows evenly over the top of the hot cake.

Let the cake stand, uncovered, for 10 minutes. This allows the marshmallows to soften and melt slightly into a gooey topping.

To serve, scoop warm portions of the pudding cake into individual bowls, making sure to get some of the cakey top layer and the soft pudding layer from underneath. If desired, drizzle generously with strawberry ice cream topping and garnish with sliced fresh strawberries. Enjoy this warm, comforting dessert!

Troubleshooting

Slow cooker baking can be a little different! Here are some tips if your Strawberry Pudding Cake encounters issues.

Problem: My cake seems undercooked or gooey in the center, even after 4 hours. Solution: Slow cooker temperatures can vary greatly. If the toothpick test in the cake layer doesn’t come out clean, continue cooking on low, checking every 20-30 minutes. Ensure the lid was securely on during cooking. Using the correct size slow cooker also impacts cooking time.

Problem: The edges of my cake are dry or slightly burnt. Solution: Again, slow cookers vary. If yours tends to run hot, you might check for doneness slightly earlier (around 3.5 hours). Ensure the insert was well-greased. Sometimes placing a paper towel layer under the lid (making sure it doesn’t touch the batter) can absorb excess condensation that might contribute to uneven cooking, but be cautious doing this.

Problem: The pudding layer and cake layer mixed completely together. Solution: Ensure you poured the cake batter gently over the pudding layer without stirring. Using instant pudding mix helps it set slightly at the bottom. The layers will naturally meld somewhat, creating a moist pudding-cake texture rather than distinct cake and set pudding layers.

Problem: The toasted coconut marshmallows didn’t melt well. Solution: Make sure you sprinkle them over the cake immediately after removing the insert from the heat, while the cake is very hot. Let it stand uncovered for the full 10 minutes to allow the residual heat to soften and melt them into a gooey topping. Quartering them also helps them melt more evenly than whole marshmallows.

Tips and Variations

This easy slow cooker cake is ripe for simple variations! Here are some ideas.

Cake & Pudding Flavors: Experiment with different combinations! Try a chocolate cake mix with chocolate pudding, or a yellow cake mix with butterscotch pudding. A spice cake mix with vanilla pudding could be lovely in the fall.

Marshmallow Magic: If you can’t find toasted coconut marshmallows, use regular mini marshmallows and sprinkle about 1/2 cup of toasted sweetened shredded coconut over the top along with them after cooking.

Add-Ins: Sprinkle 1/2 cup of chocolate chips, white chocolate chips, or chopped pecans over the pudding layer before adding the cake batter for extra texture and flavor surprises baked into the bottom/pudding layer.

Flavor Boosts: Add a teaspoon of vanilla or almond extract to the pudding mixture before pouring it in. Add lemon or orange zest to the cake batter for brightness.

Different Toppings: Skip the marshmallows and serve warm portions with a scoop of vanilla or strawberry ice cream instead. A drizzle of chocolate or caramel sauce would also be delicious.

Check Your Cooker: If you know your slow cooker runs particularly hot or cool, adjust the cooking time accordingly. Start checking earlier for hot cookers, or allow potentially longer for cool ones. Using a larger slow cooker (like 6-qt+) might require slightly less cooking time as the layers will be thinner.

Serving and Pairing Suggestions

Serve this Slow-Cooker Strawberry Pudding Cake warm, scooped directly into bowls. Remember to dig down to get both the moist cake layer and the soft pudding layer from the bottom! The 10-minute stand time after adding the marshmallows is perfect for letting it settle slightly before serving.

This dessert is pure comfort food! It’s fantastic on a chilly evening, or anytime you want a warm, gooey treat without much fuss. It’s also great for potlucks or casual family gatherings – you can even serve it directly from the slow cooker insert (placed on a heatproof surface!).

Toppings really enhance it! A drizzle of strawberry ice cream topping and some fresh sliced strawberries (as suggested) add fruity freshness and cut through the richness. A dollop of whipped cream or a scoop of vanilla ice cream would also be divine alongside the warm cake.

Pair this sweet and rich dessert with simple beverages. A cold glass of milk is a classic choice. A cup of hot coffee or tea also provides a nice contrast to the sweetness.

Nutritional Information

Let’s look at the approximate nutritional profile for one serving of this Slow-Cooker Strawberry Pudding Cake, calculated without the optional ice cream topping and fresh strawberry garnish. Serving size depends on how you divide it (likely 8-12 servings from a 4-5 qt cooker).

• Calories: 377
• Fat: 13g
• Saturated Fat: 4g (moderate, from milk, oil, cake mix ingredients)
• Cholesterol: 62mg
• Sodium: 540mg (Note: Very high, primarily from cake mix and instant pudding mix)
• Carbohydrates: 56g
• Sugars: 37g (high, from mixes, sugar, marshmallows)
• Fiber: 1g
• Protein: 6g

(Missing data filled based on calculation/estimation & previous user examples)

This is an indulgent, comforting dessert that is quite high in sodium and sugar, largely due to the reliance on processed cake and pudding mixes. Calories and fat are moderate per serving. It does offer a decent amount of protein compared to some other desserts listed.

Enjoy this as a fun, easy treat for occasions where comfort and convenience are key. Be mindful of the high sodium and sugar content. Using lower-sugar or lower-sodium versions of the mixes (if available) could offer slight modifications, but the core nature of this dessert is based on these convenient, flavorful ingredients.

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Recipe Summary and Q&A

In summary, this recipe creates a unique and incredibly easy Strawberry Pudding Cake using a slow cooker. A layer of instant pudding mix and milk forms the base, topped with prepared strawberry cake mix batter. It cooks on low for several hours, resulting in an ultra-moist cake layer over a soft pudding base, then gets finished with gooey, melted toasted coconut marshmallows.

It’s a fantastic “dump-and-go” style dessert leveraging convenience mixes for maximum ease and comforting flavor. Perfect for freeing up oven space or avoiding heating the kitchen. Remember to serve it warm!

Here are some common questions you might have:

Q: How does the cake layer end up on top of the pudding layer? A: The cake batter is typically lighter (more aerated) than the dense milk/pudding mixture. As it heats and the leavening in the cake mix activates, the batter rises up through and floats on top of the pudding mixture while both cook simultaneously.

Q: Do I have to use instant pudding mix? A: Yes, instant pudding mix is designed to thicken and set with cold milk without cooking. Cook & Serve pudding requires heat to activate its thickeners and likely wouldn’t create the intended pudding layer using this method.

Q: Can I cook this on HIGH heat setting to speed it up? A: It’s generally not recommended. Baking cakes in a slow cooker relies on gentle, even heat. Cooking on high risks burning the edges and bottom before the center cake portion is cooked through, leading to uneven results. Stick to LOW for best texture.

Q: What if I can’t find toasted coconut marshmallows? A: You can substitute regular mini marshmallows. To get a similar flavor profile, consider sprinkling about 1/2 cup of toasted sweetened shredded coconut over the top along with the plain mini marshmallows after cooking.

Q: Can I make this ahead and reheat it? A: It’s definitely best served warm shortly after it’s finished cooking and the marshmallows have melted. Leftovers can be refrigerated and gently reheated in the microwave, but the texture might become slightly denser upon reheating.