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!