Ingredients

The following ingredients have 10 Servings
  • 1 Box Yellow Cake Mix
  • 1 Cup Water
  • 1/3 Cup Vegetable Oil
  • 3 Large Eggs
  • 2 Medium Bananas (Very Ripe And Mashed)

Instruction

  • Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with non-stick cooking spray and set aside.
  • In a large mixing bowl mix together the cake mix, water, vegetable oil, eggs and mashed bananas until everything is well mixed and there are no lumps of dry cake mix.
  • Pour prepared cake batter into slow cooker.
  • Place a clean kitchen towel or a layer of paper towels between the lid of the slow cooker and the slow cooker insert.
  • Prop the lid open slightly with a wooden spoon or other heat safe utensil to allow moisture to escape.
  • Cook on HIGH for 1 hour and then check the cake for doneness.
  • Continue cooking for 30 to 40 additional minutes if needed.
  • The cake is done when a toothpick inserted in the middle comes out clean and the sides of the cake have started to pull away from the sides of the slow cooker.
  • When cake is done remove slow cooker insert from the base using potholders and place on a wire rack to cool.
  • Once cooled, run a butter knife along the sides of the cake to help release the cake from the slow cooker.
  • Carefully flip the cake over out of the slow cooker onto a cooling rack or serving platter.
  • Flip cake back over so that the top of the cake is facing upwards.
  • Serve slices of cake with whipped cream or Cool Whip and sliced strawberries if desired.