This luscious pink pudding cake is so easy to put together. Top it with ice cream and 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 package strawberry cake mix (regular size)
1 package (3.4 ounces) instant banana cream pudding mix
2 cups plain Greek yogurt
4 large eggs
1 cup water
3/4 cup canola oil
2 tablespoons 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 for 30 seconds. Beat on medium for 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until the edges of the cake are golden brown (the center will be moist), 3 1/2 to 4 hours.
2. Turn off the slow cooker; sprinkle the cake with baking chips. Remove insert; let stand, uncovered, for 10 minutes before serving. Serve warm with toppings as desired.
TEST KITCHEN TIP
Don’t be tempted to use sugar-free instant pudding mix in recipes that call for regular—the sugar-free variety does not have the same consistency nor does it set up like regular instant pudding. It also gives a recipe less bulk.