1 package (3.40 ounces) instant cheesecake or vanilla pudding mix
1 package strawberry cake mix (regular size)
1 cup water
3 large eggs, room temperature
1/3 cup canola oil
2 cups toasted coconut marshmallows, quartered
Optional: Strawberry ice cream topping and sliced fresh strawberries
Directions
In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions; pour over pudding layer.
Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours.
Remove slow cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.
