Butterscotch Pudding Cake

Pat Duran

By
@kitchenChatter

This recipe is for your 5 quart slow cooker- and comes from Family Circle Magazine Recipe.
It's moist-and creamy.
This is so good- your friends and family won't believe you made it in a slow cooker!


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Comments:

Serves:

8 servings

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

CAKE:

1 c
all purpose flour
3 oz
pkg. cook-and-serve butterscotch pudding mix,not instant
1/4 c
granulated sugar
2 tsp
baking powder
1/4 tsp
salt
3/4 c
milk
2 Tbsp
canola oil
1 Tbsp
vanilla
1/2 c
butterscotch chips

TOPPING:

3 Tbsp
butterscotch ice cream topping
1/2 c
granulated sugar
1 1/3 c
boiling water
cool whip

Directions Step-By-Step

1
Coat the 5 quart slow cooker bowl with nonstick cooking spray.
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Cake:
In medium-size bowl. whisk together the flour, dry pudding mix and salt. Make a well in the center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in butterscotch chips. Pour evenly into slow cooker bowl.
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Topping:
In a small bowl, stir the butterscotch sauce and the sugar together; pour in 1 1/3 cups boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on High for about 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with thawed topping.

About this Recipe

Course/Dish: Cakes, Puddings, Spreads
Main Ingredient: Flour
Regional Style: American
Hashtags: #slow, #cooker, #on, #high