4-Ingredient Slow Cooker Vanilla Pudding Cake Directions:
Lightly grease a 5-quart slow cooker crock with nonstick spray, coating the bottom and halfway up the sides.
Whisk together the cake mix and instant pudding mix in a medium bowl until fully combined.
Add 1 cup cold milk and whisk until a smooth, thick batter forms.
Transfer the batter into the slow cooker and spread evenly to the edges.
In a separate bowl, whisk the remaining 1 cup milk with the granulated sugar until mostly dissolved.
Pour the sweet milk mixture evenly over the batter without stirring.
Cover and cook on HIGH for 2 hours or LOW for 3.5 hours without opening the lid during the first 2 hours.
Check doneness: edges should be set and lightly caramelized, center soft and slightly jiggly.
Turn to WARM and let rest for 10 minutes before serving.
Serve warm, 1/12 of the cake per serving (about 3/4 cup).
WW Points Calculation
Pillsbury Moist Supreme Classic Yellow Cake Mix, 15.25 oz — 144.00
Great Value Whole Milk, 2 cups — 16.00
Jell-O Vanilla Instant Pudding Mix, 3.4 oz — 32.00
Domino Granulated Sugar, 1 cup — 48.00
Points Information:
Total Points: 240.00
Servings: 12 servings (each about 3/4 cup)
Points per serving: 20.00
Nutrition Information
Calories: 410
Fat: 8.5g
Protein: 6.2g
Carbohydrates: 78.0g
Sugar: 54.0g
Sodium: 480mg
I'm waiting for your comments! Enjoy!
