3-Ingredient Slow Cooker Strawberry Dream Cake
Servings: 8–10 servings
Ingredients
1 (15.25-ounce) box white cake mix
1 (21-ounce) can strawberry pie filling
1 cup heavy whipping cream
Directions
Lightly grease the inside of a 5- to 6-quart oval slow cooker with butter or nonstick spray so the cake releases easily and the edges don’t stick.
Spread the strawberry pie filling evenly over the bottom of the slow cooker, making sure it reaches into the corners so every scoop has plenty of fruit.
Strawberry pie filling spread in a slow cooker
Strawberry pie filling spread in a slow cooker
In a medium bowl, whisk together the dry white cake mix and the heavy whipping cream just until combined. The batter will be thick and creamy—almost like a soft frosting. Do not overmix; a few small lumps are fine.
Dollop the cake batter over the strawberry layer in large spoonfuls, then gently spread it out with the back of the spoon. Leave a few thin spots so some of the strawberry filling can bubble up and create those pretty pink swirls with golden cake patches on top.
Cake batter dolloped over strawberry filling
Cake batter dolloped over strawberry filling
Cover the slow cooker with the lid, placing a clean kitchen towel under the lid if you’re worried about excess condensation dripping onto the cake. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top is mostly set with lightly golden spots and the center no longer looks wet. The edges will be a bit more done and the middle will stay soft and creamy.
Turn off the slow cooker and let the cake rest, uncovered, for about 10–15 minutes to thicken slightly. The top should show swirls of pink strawberry and patches of golden cake.
Finished strawberry dream cake in the slow cooker
Finished strawberry dream cake in the slow cooker
Spoon the warm strawberry dream cake into bowls, making sure to dig down for both the creamy cake and the strawberry layer. Garnish with a few fresh strawberry slices on top if you have them, and serve warm.
Variations & Tips
For a richer flavor, you can add 1 teaspoon of vanilla or almond extract to the batter before spreading it over the strawberries; almond has that old-fashioned bakery taste many Midwestern grandmothers favored in their cakes.
