Ingredients
3 cups cold 2% milk1 package (3.4 ounces) instant cheesecake or vanilla pudding mix1 package strawberry cake mix (regular size)1 cup water3 large eggs, room temperature1/3 cup canola oil2 cups toasted coconut marshmallows, quarteredOptional: Strawberry ice cream topping and sliced fresh strawberries
Preparation
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.
