Ingredients
3 cups cold 2% milk1 package (3.4 ounces) instant pistachio pudding mix1 package white cake mix (regular size)3/4 cup chopped maraschino cherries1 cup white baking chips1 cup semisweet chocolate chips1 cup pistachios, chopped
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker.
Cook, covered, on low about 4 hours, until edges of cake are golden brown.
Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.
