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Slow-Cooker White Chocolate Raspberry and Cream Cake

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6
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Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling.
By Brooke Lark
Created May 29, 2012
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  • 1 box Betty Crocker™ Super Moist™ 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish with barely sweetened, fresh whipped cream and fresh raspberries for a stunning presentation.
  • tip 2
    Try using a chocolate cake mix instead of white for a fun twist on this delicious recipe.


Nutrition Facts are not available for this recipe
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