Introduction & Inspiration: Effortless Dessert Magic in Your Slow Cooker!
This Slow-Cooker Strawberry Pudding Cake is pure comfort and convenience rolled into one delicious dessert! I’m absolutely fascinated by how the slow cooker transforms simple ingredients – instant pudding and a cake mix – into an incredibly moist, tender cake with a built-in creamy base. Topped with gooey marshmallows, it’s simply irresistible.
The inspiration for this recipe came from exploring unexpected ways to use my slow cooker. While we often think of slow cookers for savory meals, they are fantastic for creating ultra-moist “baked” goods like this pudding cake. I wanted an easy, set-it-and-forget-it dessert featuring classic strawberry flavor.
The magic lies in the layering and the slow, moist heat. The pudding forms a creamy foundation, while the cake batter bakes (or rather, steams) gently on top. The final sprinkle of marshmallows melts into a sweet, fluffy topping.
Perfect for busy days, potlucks (you can serve it right from the insert!), or anytime you crave a warm, comforting, fruity dessert without much fuss, this slow-cooker cake is a true game-changer.
Nostalgic Appeal (Comfort Food Meets Convenience)
There’s a deep sense of nostalgia associated with both warm pudding desserts and simple, moist cakes. This recipe beautifully marries those comforting elements. It reminds me of old-fashioned pudding cakes or spoon cakes, but made incredibly easy.
Using a cake mix and instant pudding also taps into that retro charm of convenient baking hacks that deliver delicious results. It feels like a clever trick from a well-loved community cookbook. A taste of simple times.
The slow cooker itself often evokes feelings of comforting, home-cooked meals simmering away all day. Applying that same low-and-slow, hands-off approach to dessert feels both novel and wonderfully practical.
This dessert delivers pure comfort – warm, sweet, fruity, and creamy – with an ease that feels both nostalgic and perfectly suited to modern busy lives.
Homemade Focus (The Slow Cooker Baking Method)
While this recipe relies heavily on convenience items (pudding mix, cake mix, marshmallows), the “homemade” aspect shines through in the assembly and the unique cooking method. You’re actively creating this specific dessert, even with shortcuts.
The real focus here is understanding how baking works in a slow cooker. The moist heat environment is very different from a dry oven. It essentially steams the cake batter, resulting in an incredibly moist, tender crumb that blends seamlessly into the pudding layer below.
You still get the satisfaction of mixing components and creating something delicious. But the slow cooker does the heavy lifting, gently cooking the cake over several hours without requiring constant attention. It’s homemade convenience at its best.
This recipe is a fantastic introduction to slow cooker baking. It showcases how this versatile appliance can create surprisingly delightful desserts with minimal active effort.
Flavor Goal: Moist Strawberry Cake, Creamy Pudding, Toasted Marshmallow
The flavor goal here is a delightful trifecta of creamy pudding (vanilla or cheesecake flavor), super-moist strawberry cake, and a sweet, slightly toasted coconut marshmallow topping. It should be sweet, fruity, creamy, and utterly comforting.
The pudding layer, mixed with milk, forms the creamy base. Its flavor (vanilla or cheesecake) provides a subtle tangy or warm counterpoint to the strawberry cake. It also contributes significant moisture to the final dish.
The strawberry cake layer, made using a mix enhanced with oil and eggs, bakes up incredibly tender and moist due to the slow cooker’s steam. The strawberry flavor from the mix should be prominent.
The toasted coconut marshmallows, sprinkled on at the end and allowed to soften slightly from the residual heat, add a final layer of sweetness, chewy texture, and a lovely hint of toasted coconut. (Note: Assuming “toasted coconut marshmallows” are a specific flavor/type available, or regular marshmallows are used and the name implies the flavor profile).
Ingredient Insights: The Convenience Crew
Let’s look at how these easy-to-find ingredients work their magic in the slow cooker:
- Cold 2% Milk & Instant Pudding Mix (Cheesecake or Vanilla): These create the bottom pudding layer. The instant pudding contains modified starches that thicken quickly with cold milk, forming a base that stays somewhat distinct during the slow cooking process. Fat-free milk could also work.
- Strawberry Cake Mix (Regular Size): Provides the bulk of the cake structure, flavor, sweetness, and leavening agents.
- Water, Eggs (Room Temp), Canola Oil: Standard additions required by most cake mixes to create the batter, adding moisture, structure, and richness.
- Toasted Coconut Marshmallows (Quartered): Added at the very end. The heat from the cake softens them into a gooey topping. Using quartered marshmallows helps them melt more evenly. If using regular mini marshmallows, you might sprinkle toasted coconut flakes alongside them.
The beauty of this recipe lies in how these simple, convenient ingredients transform in the slow cooker’s unique environment.
Essential Equipment: Your Trusty Slow Cooker!
The star of the show is your slow cooker:
- 4- or 5-quart Slow Cooker: The size is important for the right depth and cooking time. Ensure it has a tight-fitting lid.
- Grease: You need to grease the slow cooker insert well (cooking spray, butter, or shortening) to prevent sticking.
- Large Mixing Bowl: For preparing the cake batter according to package directions.
- Another Bowl & Whisk: For mixing the pudding.
- Measuring Cups and Spoons.
- Foil (Optional): Placing foil under the lid can prevent condensation from dripping onto the cake.
No oven, no complex techniques needed!
List of Ingredients with Measurements (Ready for the Crock!)
Here is your easy shopping list:
- 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
- ⅓ cup canola oil
- 2 cups toasted coconut marshmallows, quartered (Or use regular mini marshmallows + toasted coconut)
Optional for Serving:
- Strawberry ice cream topping
- Sliced fresh strawberries
Ensure eggs are at room temperature for better incorporation into the cake batter.
Step-by-Step Instructions: Layer, Set, and Forget
Let’s assemble this easy Slow-Cooker Strawberry Pudding Cake:
1. Prepare Pudding Layer:
In a large bowl, whisk the cold 2% milk and the instant pudding mix together for 2 minutes, or until it starts to thicken slightly.
2. Prepare Slow Cooker:
Grease the insert of a 4- or 5-quart slow cooker thoroughly.
Transfer the pudding mixture to the greased slow cooker insert, spreading it evenly across the bottom.
3. Prepare Cake Batter:
Prepare the strawberry cake mix batter according to the package directions, using the 1 cup water, 3 large eggs, and ⅓ cup canola oil specified in this recipe’s ingredient list (follow these amounts even if the box differs slightly, unless it drastically changes the method).
4. Layer Cake Batter:
Carefully pour the prepared cake batter evenly over the pudding layer in the slow cooker. Do not stir the batter into the pudding.
5. Cook on Low:
Cover the slow cooker. (Optional Tip: Place a layer of paper towels or a clean kitchen towel under the lid to absorb condensation if desired, ensuring the towel doesn’t touch the batter).
Cook on the LOW heat setting until the edges of the cake are set and appear golden brown, and the center is moist but cooked through (a toothpick inserted into the cake portion should come out with moist crumbs, not wet batter), about 4 hours. Cooking times may vary slightly depending on your slow cooker model.
6. Add Marshmallow Topping:
Turn off the slow cooker. Remove the lid.
Sprinkle the quartered toasted coconut marshmallows evenly over the top of the hot cake.
7. Let Stand:
Let the cake stand, uncovered, for 10 minutes. The residual heat will soften and slightly melt the marshmallows into a gooey topping.
8. Serve:
Serve the pudding cake warm, directly from the slow cooker insert.
If desired, serve portions with strawberry ice cream topping and fresh sliced strawberries. Enjoy this comforting treat!
Troubleshooting: Slow Cooker Cake Quirks
Slow cooker baking can be different! Here are potential fixes:
Problem: Cake Center is Undercooked/Gummy
Cause: Slow cooker runs too cool; insufficient cooking time; lid lifted too often. Solution: Ensure cooking on LOW for the full 4 hours (or longer if needed). Resist lifting the lid frequently. Test center cake portion with a toothpick.
Problem: Cake Edges are Overcooked/Dry
Cause: Slow cooker runs too hot; cooked too long. Solution: Check your slow cooker’s actual temperature if possible. Start checking for doneness earlier (around 3.5 hours). Ensure insert was well-greased.
Problem: Pudding Layer Disappeared/Mixed In Too Much
Cause: Batter stirred into pudding; slow cooker heat too high causing vigorous bubbling. Solution: Gently pour batter over pudding without stirring. Ensure cooking on LOW setting. A little mixing is normal, but distinct layers should remain.
Problem: Marshmallows Burned/Melted Completely Cause: Added too early; slow cooker retained too much heat after turning off. Solution: Add marshmallows only after turning the slow cooker off. If your cooker stays very hot, remove the insert before adding marshmallows.
Tips and Variations: More Slow Cooker Fun!
Customize your pudding cake:
- Preventing Drips: Placing paper towels or a clean kitchen towel under the lid helps absorb condensation that can drip onto the cake. Just make sure it doesn’t touch the batter.
- Cake Mix Flavors: Try different combinations! Chocolate cake mix with cherry pudding, yellow cake mix with chocolate pudding and peanut butter chips, lemon cake mix with lemon pudding…
- Pudding Flavors: Vanilla, cheesecake, white chocolate, or butterscotch pudding mixes would all work well with strawberry cake mix.
- Add-Ins: Fold ½ cup white chocolate chips or chopped nuts into the cake batter before pouring.
- Fruit in Batter: While this recipe focuses on strawberry cake mix flavor, you could potentially fold in ½ cup very finely chopped fresh strawberries (not frozen, to avoid excess moisture) into the batter, but be aware it might affect texture/cooking time.
- Different Topping: Skip marshmallows and top with whipped cream, ice cream, or a fruit sauce after cooking.
Serving and Pairing Suggestions: Warm, Comforting, and Easy
This dessert is all about warmth and ease:
Serving Suggestions:
- Best served warm, spooned directly from the slow cooker insert into bowls.
- Definitely top with strawberry ice cream topping or fresh strawberries as suggested! Whipped cream is also fantastic.
- Perfect for casual family dinners, potlucks (you can bring the whole slow cooker!), or cozy nights in.
Pairing Suggestions:
- Beverages: A glass of cold milk, coffee, or tea.
- Simplicity: It’s a rich, self-contained dessert that doesn’t need much else!
Nutritional Information (Approximate, as of March 29, 2025)
Here’s the breakdown per serving (assuming 8 servings, calculated without optional toppings):
- Calories: 377
- Fat: 13g (4g saturated fat)
- Cholesterol: 62mg
- Sodium: 540mg – Note: Cake mixes and pudding mixes can be high in sodium.
- Carbohydrate: 56g (37g sugars, 1g fiber)
- Protein: 6g
This information is based on the provided nutrition facts. It’s a sweet, comforting dessert!
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Slow-Cooker Strawberry Pudding Cake
Description
This Slow-Cooker Strawberry Pudding Cake is pure comfort and convenience rolled into one delicious dessert! I’m absolutely fascinated by how the slow cooker transforms simple ingredients – instant pudding and a cake mix – into an incredibly moist, tender cake with a built-in creamy base. Topped with gooey marshmallows, it’s simply irresistible
Ingredients
Here is your easy shopping list:
- 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
- ⅓ cup canola oil
- 2 cups toasted coconut marshmallows, quartered (Or use regular mini marshmallows + toasted coconut)
Optional for Serving:
- Strawberry ice cream topping
- Sliced fresh strawberries
Instructions
Let’s assemble this easy Slow-Cooker Strawberry Pudding Cake:
1. Prepare Pudding Layer:
In a large bowl, whisk the cold 2% milk and the instant pudding mix together for 2 minutes, or until it starts to thicken slightly.
2. Prepare Slow Cooker:
Grease the insert of a 4- or 5-quart slow cooker thoroughly.
Transfer the pudding mixture to the greased slow cooker insert, spreading it evenly across the bottom.
3. Prepare Cake Batter:
Prepare the strawberry cake mix batter according to the package directions, using the 1 cup water, 3 large eggs, and ⅓ cup canola oil specified in this recipe’s ingredient list (follow these amounts even if the box differs slightly, unless it drastically changes the method).
4. Layer Cake Batter:
Carefully pour the prepared cake batter evenly over the pudding layer in the slow cooker. Do not stir the batter into the pudding.
5. Cook on Low:
Cover the slow cooker. (Optional Tip: Place a layer of paper towels or a clean kitchen towel under the lid to absorb condensation if desired, ensuring the towel doesn’t touch the batter).
Cook on the LOW heat setting until the edges of the cake are set and appear golden brown, and the center is moist but cooked through (a toothpick inserted into the cake portion should come out with moist crumbs, not wet batter), about 4 hours. Cooking times may vary slightly depending on your slow cooker model.
6. Add Marshmallow Topping:
Turn off the slow cooker. Remove the lid.
Sprinkle the quartered toasted coconut marshmallows evenly over the top of the hot cake.
7. Let Stand:
Let the cake stand, uncovered, for 10 minutes. The residual heat will soften and slightly melt the marshmallows into a gooey topping.
8. Serve:
Serve the pudding cake warm, directly from the slow cooker insert.
If desired, serve portions with strawberry ice cream topping and fresh sliced strawberries. Enjoy this comforting treat!
Recipe Summary and Q&A: Your Slow Cooker Dessert Guide
Let’s recap this easy Slow-Cooker Strawberry Pudding Cake!
Summary: This recipe creates an incredibly moist dessert by layering instant pudding mix (prepared with milk) and a strawberry cake mix batter in a slow cooker. Cooked on low, it results in a tender cake with a creamy pudding base, finished with a topping of melted marshmallows.
Q&A:
Q: Can I cook this on HIGH in the slow cooker?
A: It’s generally recommended to cook cakes and delicate items on LOW in a slow cooker to prevent edges from burning and ensure even cooking. Cooking on HIGH might work but would require a significantly shorter time (perhaps 1.5-2.5 hours) and careful monitoring.
Q: Why pour the batter over the pudding? Won’t they mix?
A: While some mingling occurs, the cake batter (containing fat and leavening) is generally less dense than the milk/pudding mixture. When cooked slowly, the batter tends to bake on top of the pudding layer, creating distinct, albeit very moist, layers.
Q: Can I use homemade cake batter instead of a mix?
A: Yes, you likely could use a simple scratch strawberry or vanilla cake recipe, but you might need to adjust liquid amounts slightly as slow cooker baking is very moist. Ensure the batter volume is similar.
Q: What if I don’t have “toasted coconut marshmallows”? A: Regular mini marshmallows work perfectly fine! Sprinkle some toasted shredded coconut on with the marshmallows if you want that flavor element.