Average Rating: 5TOTAL TIME: Prep: 15 min. Cook: 3-1/2 hours + standing
YIELD: 10 servings.Ingredients
- 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, room temperature
- 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
Instructions
- 1. In a large bowl, combine 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 to 4 hours.
- 2. Remove slow cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.
Nutrition Facts
1 serving: 373 calories, 29g fat (8g saturated fat), 90mg cholesterol, 239mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 5g protein.
