Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Slow Cooker Strawberry Supreme Poke Cake




Source of Recipe


internet


List of Ingredients





• 1- 16.5 Ounce Strawberry Supreme Cake Mix


• 1- 3.4 Ounce Strawberry Crème Instant Pudding mix


• 8 Ounce Whipped Topping


• 2 Tablespoons Hershey's Chocolate Syrup


Recipe



1. Remove crock from heating element and pre-heat your 5 quart oval slow cooker on low setting. Spray crock with cooking spray and lightly coat crock with flour.



2. Prepare cake mix according to directions on box. Pour batter into prepared crock. Lay a piece of aluminum foil across the top of your crockpot and put the lid on top, folding foil around the lid. Cook for 1 Hour and 35 minutes, or until center tests done. ( you will be poking holes in the cake anyway, so poke a little hole in center of cake to check doneness)



3. Turn crockpot off. Remove the crock from heat and let stand 15 minutes. Invert onto plate. Poke holes with wooden spoon handle every inch or so on top of cake. Prepare pudding mix according to package directions. Immediately pour slightly runny pudding on top of your cake. Refrigerate cake for 1 hour.



4. Stir 2 Tablespoons Hershey's chocolate syrup in whipped topping. "Frost" cake and drizzle with additional chocolate syrup. Serve immediately. Refrigerate leftover cake.