This luscious pink pudding cake is so easy to put together. Top it with fresh fruit, and you have one very happy family.
—Nadine Mesch, Mount Healthy, OH
Prep: 15 min. • Cook: 3 1/2 hours + standing • Makes: 10 servings
1 pkg. strawberry cake mix (regular size)
1 pkg. (3.4 oz.) instant banana cream pudding mix
2 cups plain Greek yogurt
4 large eggs
1 cup water
3/4 cup canola oil
2 Tbsp. minced fresh basil
1 cup white baking chips
Optional toppings: vanilla ice cream, sliced bananas, sliced strawberries and fresh basil
1. In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3 1/2-4 hours.
2. Turn off slow cooker; sprinkle cake with baking chips. Remove insert; let stand, uncovered, 10 minutes before serving. Serve warm, with toppings as desired.
Per serving: 373 cal., 29g fat (8g sat. fat), 90mg chol., 239mg sod., 23g carb. (21g sugars, 0 fiber), 5g pro.