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!