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Slow-Cooker White Chocolate Raspberry and Cream Cake
Slow-Cooker White Chocolate Raspberry and Cream Cake
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Transform a white cake mix into a delectable slow cooker white chocolate raspberry cream cake using frozen raspberries, cream cheese, and white chocolate pudding mix.
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:
  • Coat a 4 1/2-quart slow cooker with baking spray that includes flour.
  • Combine cake mix, pudding mix, melted butter, 2 whole eggs, 1 egg yolk, and water in a large bowl, mixing until well combined. Set aside 1/2 cup of the dry cake mix for later use.
  • Sprinkle 1/4 cup of the reserved cake mix over frozen raspberries in a small bowl. Stir to coat, then fold raspberries into the cake mix mixture. Transfer the batter to the slow cooker.
  • Beat together cream cheese, 1/4 cup cake mix, sugar, and 1 egg white in a medium bowl. Gently fold cream cheese mixture into the batter in the slow cooker to create marbled ribbons of cream cheese throughout.
  • Cover and cook on High heat setting for 2 to 3 hours until the cake is set in the center. Turn off the slow cooker, remove the cover, and cool completely before serving.

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