Slow Cooker White Chocolate Raspberry and Cream Cake

By carvalhohm

Ingredients

• 1 box 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

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 4 1/2-quart slow cooker with baking spray with flour.

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.

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.

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.

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.

Expert Tips

Garnish with barely sweetened, fresh whipped cream and fresh raspberries for a stunning presentation.

Try using chocolate cake mix instead of white for a fun twist on this delicious recipe.