Strawberry Pudding Cake

Strawberry Pudding Cake

I had these ingredients in my pantry and thought I'd experiment. The flavors are just like strawberry cheesecake—only in a warm, comforting cake version. It's a whole lot easier than making cheesecake, too! —Lisa Renshaw, Kansas City, Missouri

Ingredients :

• 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 and sliced fresh strawberries

Directions

1. In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions with water, eggs and oil; pour over pudding layer.
2. Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours.
3. Remove slow-cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.