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Slow-Cooker White Chocolate Raspberry and Cream Cake

Brooke Lark
Created May 29, 2012
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Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling.

Slow-Cooker White Chocolate Raspberry and Cream Cake

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 1/2 cup butter, melted
  • 2 whole eggs
  • 1 egg, separated
  • 1/2 cup water
  • 1 1/2 cups frozen raspberries
  • 1 box (8 oz) cream cheese, softened
  • 1/4 cup sugar

Instructions

  • Step 
    1
    Spray 4 1/2-quart slow cooker with baking spray with flour.
  • Step 
    2
    In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
  • Step 
    3
    In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
  • Step 
    4
    In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
  • Step 
    5
    Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

Nutrition

Nutrition Facts are not available for this recipe

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