Directions
1grease insert of 1.5lt slow cooker with canola oil spray.
2mix cake mix as per instructions, add to slow cooker.
3add blueberries on top of cake mix.
4mix instant pudding as per instructions, add half to the slow cooker on top of blueberries and cake mix.
5add white chocolate buds on top of pudding.
6place cotton tea-towel over insert and place lid on top.
7cook on high setting for 20 minutes, then switch to low for 1.5 hours or until springs back on top.
8run a sharp knife around edges to loosen and turn out onto a plate.
9serve warm with remaining vanilla pudding and vanilla ice-cream.
Notes
1When using a larger slow cooker, place ingredients in a cake tin, put an inch of water in the slow cooker and place 2 egg rings under the cake tin to keep it suspended in the water, off the bottom of the cooker.
Submitted by Tara Astill with special mention to Amy Blore for inspiring the recipe.
2 Reviews
Margaret Bester
January 18, 2016
Thank you for adding the Notes in your recipe, I would have trouble turning my slow cooker over to get the cake out, so using a cake tin will be much easier.
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Tara Beynon
May 23, 2016
The tasted for this is amazing.. Only thing I would change is use a bigger slow cooker. Cooked in my 1.5L and it was to small.. Outside was cooked inside still runny, and it started overflowing If cooking in 1.5L I wouldn’t add as much of the cake mix. A must try recipe ?