Slow Cooker Strawberry Pudding Cake Recipes

Steps:

• 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., Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours., 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.

Steps:

• Prepare vanilla pudding according to package directions, except do not chill.
• In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
• In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
• Pour icing over the cooled cake.