Crock Pot Strawberry Cream Cake
Crock Pot Strawberry Cream Cake is a lacto ovo vegetarian side dish. This recipe serves 12. One serving contains 280 calories, 3g of protein, and 11g of fat. For 70 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 535 people were impressed by this recipe. A mixture of strawberry cake mix, egg, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by recipes That Crock. From preparation to the plate, this recipe takes approximately 3 hours and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. Try Crock-Pot Carrot Cake With Cream Cheese Frosting, Crock-Pot Strawberry Jam, and Crock Pot Strawberry Jam for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 180 minutes
Ingredients:
8 oz cream cheese
1 egg
topping: 12 oz tub cool whip
15.25 oz strawberry cake mix, prepared
¼ c sugar
1 t vanilla extract
Equipment:
slow cooker
toothpicks
knife
Cooking instruction summary:
Spray your crock pot with cooking sprayPrepare your cake mix per the instructions on the boxMix together your cream cheese, egg, sugar and vanilla extract until smoothPour your prepared cake mix into your crock pot and distribute evenlyTake a spoon and drop spoonfuls of your cream cheese mixture all over your batterDrag a knife through your cream cheese mixture and batter to create a cream cheese "swirl"Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick testRemove your lid and let the cake cool completelyTop with cool whip
Step by step:
1. Spray your crock pot with cooking spray
2. Prepare your cake mix per the instructions on the box
3. Mix together your cream cheese, egg, sugar and vanilla extract until smooth
4. Pour your prepared cake mix into your crock pot and distribute evenly
5. Take a spoon and drop spoonfuls of your cream cheese mixture all over your batter
6. Drag a knife through your cream cheese mixture and batter to create a cream cheese "swirl"Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick test
7. Remove your lid and let the cake cool completely
8. Top with cool whip
Nutrition Information:
covered percent of daily need
