Slow-Cooker Strawberry Pudding Cake

Introduction & Inspiration

I’m always fascinated by desserts that utilize unexpected cooking methods, and making a cake in a slow cooker? That definitely caught my eye! This Slow-Cooker Strawberry Pudding Cake, with its promise of a moist strawberry cake baked over a creamy pudding layer and topped with intriguing toasted coconut marshmallows, sounded like a wonderfully comforting and unique treat.

My inspiration came from a desire to explore the versatility of my slow cooker beyond soups and stews. The idea of a “set it and forget it” cake that basically creates its own sauce as it cooks seemed incredibly appealing, especially for busy days or when I don’t want to heat the oven.

My goal was to find a slow-cooker dessert recipe that was both easy to follow and delivered a delicious, satisfying result. This recipe, using convenient pudding and cake mixes as a base but adding unique touches like the marshmallow topping, seemed like the perfect blend of simplicity and specialness.

It looks like a fantastic dessert for a cozy evening or a potluck gathering.

Nostalgic Appeal

This Slow-Cooker Strawberry Pudding Cake, despite its modern cooking method, taps into several nostalgic elements. Pudding cakes themselves, often baked in the oven where the cake rises above a self-saucing pudding layer, are a classic comfort food dessert, evoking memories of childhood treats and homey baking.

The use of boxed cake mix and instant pudding mix adds another layer of nostalgia, reminding many of us of quick and easy desserts from our youth or early baking experiences. These convenient mixes have been staples in many kitchens for decades.

The flavor combination of strawberry and vanilla (or cheesecake) pudding is a familiar and comforting pairing, often found in trifles, parfaits, and other simple desserts.

And the final topping of marshmallows, especially toasted ones, brings back memories of campfires, s’mores, and sweet potato casseroles, adding a fun and playful nostalgic touch.

Slow Cooker Magic

The real magic of this recipe lies in its use of the slow cooker. Transforming this humble appliance, typically reserved for savory dishes, into a miniature oven capable of producing a moist, self-saucing cake is quite impressive! It offers a different kind of baking experience.

I love how the slow cooker allows the cake to essentially steam-bake over the pudding layer. This gentle, moist heat creates an incredibly tender cake crumb while the pudding below becomes warm and creamy, creating its own delicious sauce.

This method is particularly wonderful during warmer months (like now, as we head towards spring, based on the current date of March 26, 2025) when you might want a comforting baked dessert without heating up the entire kitchen by using the oven. It’s also great for freeing up oven space when cooking for a crowd.

The convenience factor is undeniable. After the initial layering, you simply cover it, set it to low, and let the slow cooker do its work for several hours. It’s a low-stress way to achieve a delicious, warm dessert.

Flavor Goal

The primary flavor goal of this Slow-Cooker Strawberry Pudding Cake is to deliver a comforting, sweet, and fruity dessert experience with contrasting textures. It aims for a warm, gooey, and satisfying treat.

The bottom layer of cheesecake or vanilla pudding provides a creamy, sweet, and slightly tangy base that forms a sauce for the cake.

The strawberry cake layer, prepared according to package directions, offers a moist, tender crumb bursting with sweet strawberry flavor.

The toasted coconut marshmallows, added at the end, contribute a unique textural element – slightly chewy, gooey, and crispy – along with the flavors of toasted coconut and vanilla.

The optional strawberry ice cream topping and fresh strawberries enhance the fruity notes and add a fresh, bright contrast to the warm, gooey cake and pudding. The overall effect is a sweet, comforting, and multi-textured dessert.

Ingredient Insights

Let’s look at the components that make this slow-cooker dessert work:

• Cold 2% milk: The base liquid for the instant pudding mix.
• Instant Cheesecake or Vanilla Pudding Mix: Creates the creamy pudding layer at the bottom. Choose whichever flavor profile you prefer!
• Strawberry Cake Mix (Regular Size): The foundation for the cake layer. Using a mix makes this super convenient.
• Water, Large Eggs, Canola Oil: The standard ingredients needed to prepare the boxed cake mix according to typical package directions.
• Toasted Coconut Marshmallows, quartered: This is a unique topping! These specific marshmallows add both toasted coconut flavor and a gooey, slightly crisp marshmallow texture. If you can’t find these specific ones, regular mini marshmallows could be used, perhaps sprinkled with toasted coconut.

Optional:

• Strawberry Ice Cream Topping: For extra strawberry flavor and sauce.
• Sliced Fresh Strawberries: For a fresh garnish.

This ingredient list leans heavily on convenience items for ease of preparation.

Essential Equipment

The key piece of equipment here is, of course, the slow cooker!

• 4- or 5-quart Slow Cooker: The recipe specifies this size range. Using a much larger one might affect cooking time and depth.
• Large Bowl: For whisking the pudding mix.
• Another Large Bowl: For preparing the cake batter (or use the bowl specified on the cake mix package).
• Whisk: For the pudding mix.
• Electric Mixer or Whisk: For the cake batter (as per cake mix directions).
• Grease/Cooking Spray: For preparing the slow cooker insert.
• Measuring cups.

A relatively short list, dominated by the slow cooker itself.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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
• Sliced fresh strawberries

These quantities are tailored for the specified slow cooker size.

Ensure you have everything ready before you begin layering.

Step-by-Step Instructions

Let’s walk through the process for this easy slow-cooker cake.

Step 1: Prepare Pudding Layer. In a large bowl, whisk the cold milk and the instant pudding mix together for 2 minutes, or until it starts to thicken slightly. Pour this mixture into a greased 4- or 5-quart slow cooker insert.

Step 2: Prepare Cake Batter. Prepare the strawberry cake mix batter according to the package directions, using the specified amounts of water (1 cup), eggs (3), and canola oil (1/3 cup).

Step 3: Layer Cake Batter. Carefully pour the prepared cake batter evenly over the pudding layer in the slow cooker. Do not stir the layers together.

Step 4: Slow Cook. Cover the slow cooker and cook on the LOW setting for approximately 4 hours. The cake is done when the edges look golden brown and set, but the center will likely still appear moist (this is expected with a pudding cake).

Step 5: Add Marshmallows and Rest. Turn off the slow cooker. Remove the slow-cooker insert (carefully, it will be hot!). Sprinkle the 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 from the residual heat.

Step 6: Serve. Spoon the warm pudding cake into bowls. If desired, serve topped with strawberry ice cream topping and fresh sliced strawberries.

It’s a wonderfully simple process!

Troubleshooting

Even slow cooker recipes can sometimes present challenges.

Problem: My cake seems undercooked or overly moist in the center after 4 hours. Solution: Slow cooker temperatures can vary. If the edges are set but the center seems excessively wet (beyond just moist pudding), continue cooking on low for another 15-30 minutes, checking periodically. Avoid cooking on high, as it can cause uneven cooking or burning.

Problem: The edges of my cake are burnt or dry. Solution: This might indicate your slow cooker runs hot. Consider checking for doneness slightly earlier next time (maybe around 3.5 hours). You can also try lining the sides of the slow cooker insert with parchment paper (leaving the bottom clear for the pudding).

Problem: The pudding layer seems thin or didn’t set much. Solution: Ensure you used instant pudding mix and whisked it with cold milk for the full 2 minutes as directed before layering.

Problem: I can’t find toasted coconut marshmallows. Solution: You can substitute regular mini marshmallows. After sprinkling them on the hot cake, you could briefly use a kitchen torch (carefully!) to toast them, or simply serve as is. You could also sprinkle plain toasted coconut over regular marshmallows.

These tips should help navigate any potential issues.

Tips and Variations

You can personalize this recipe.

Tip: For easier cleanup, consider using a slow cooker liner, ensuring it’s tucked down so it doesn’t interfere with the lid seal. Grease the liner as you would the insert. Variation: Use a different flavor of cake mix (like chocolate or vanilla) and pudding mix (chocolate, butterscotch) for different flavor combinations. Chocolate cake with chocolate pudding and regular marshmallows sounds delicious! Tip: If your slow cooker lid tends to drip condensation onto the cake, place a layer of paper towels or a clean kitchen towel under the lid (ensuring it doesn’t hang down near the heating element) to absorb the moisture. Variation: Instead of marshmallows, top the cake with whipped cream, chopped nuts, or chocolate chips after removing it from the slow cooker. Tip: Ensure the eggs are at room temperature as specified; this helps the cake batter mix properly and achieve a better texture. Variation: Stir 1/2 cup of white chocolate chips or chopped nuts into the cake batter before pouring it into the slow cooker.

Experiment and have fun!

Serving and Pairing Suggestions

This Slow-Cooker Strawberry Pudding Cake is best served warm.

Serving: Spoon generous portions into bowls, making sure to get both the cake and the creamy pudding layer underneath. Top with optional strawberry sauce and fresh berries, or even a scoop of vanilla or strawberry ice cream.

Pairing:

• Its warm, comforting nature makes it perfect for cooler evenings or rainy days.
• Serve it as a simple family dessert or bring the slow cooker insert directly to a potluck (just be careful, it will be hot!).
• A glass of cold milk is a natural pairing.
• A cup of coffee or tea would also complement the sweet flavors nicely.

It’s a crowd-pleasing, comforting dessert.

Nutritional Information

Nutritional information is approximate and will vary significantly based on the specific brands of cake mix, pudding mix, marshmallows used, and serving size. A typical serving might contain:

• Calories: 400-600+ (depending on portion size and toppings)
• Fat: 15-25 grams
• Saturated Fat: 5-10 grams
• Cholesterol: 50-80mg
• Sodium: 400-600mg (Mixes can be high in sodium)
• Total Carbs.: 60-90 grams
• Dietary Fiber: 1-2 grams
• Sugars: 40-60 grams
• Protein: 5-8 grams

This is a very sweet and rich dessert, intended as an indulgent treat to be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s wrap up with a quick summary and some common questions:

Recipe Summary:

Slow-Cooker Strawberry Pudding Cake is an easy dessert made by layering instant pudding and prepared strawberry cake batter in a slow cooker. It cooks on low for about 4 hours, creating a moist cake over a creamy pudding sauce. It’s finished with a unique topping of toasted coconut marshmallows added after cooking.

Q&A:

Q: Can I cook this on high to speed it up? A: It’s generally not recommended. Cooking on low allows for gentle, even cooking and prevents the edges from burning before the center is done. High heat can lead to poor results.

Q: Can I use regular pudding mix (cook and serve)? A: No, the recipe specifically calls for instant pudding mix, which sets up differently and is designed to work with cold milk without further cooking initially.

Q: How do I store leftovers? A: Store leftovers covered in the refrigerator for up to 2-3 days. Reheat gently in the microwave or enjoy cold (though it’s best warm). Note that the marshmallows may change texture upon refrigeration and reheating.

Q: Can I double the recipe in a larger slow cooker? A: Doubling might significantly alter cooking times and the cake-to-pudding ratio. It’s best to stick to the 4- or 5-quart size specified or make two separate batches if needed.

I hope this detailed guide encourages you to try making this fun and delicious Slow-Cooker Strawberry Pudding Cake! It’s a fantastic way to use your slow cooker for something sweet and surprising. Enjoy!