butterscotch pudding cake
(1 rating)
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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(1 rating)
yield
8 servings
prep time
15 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For butterscotch pudding cake
- CAKE:
-
1 call purpose flour
-
3 ozpkg. cook-and-serve butterscotch pudding mix,not instant
-
1/4 cgranulated sugar
-
2 tspbaking powder
-
1/4 tspsalt
-
3/4 cmilk
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2 Tbspcanola oil
-
1 Tbspvanilla
-
1/2 cbutterscotch chips
- TOPPING:
-
3 Tbspbutterscotch ice cream topping
-
1/2 cgranulated sugar
-
1 1/3 cboiling water
-
cool whip
How To Make butterscotch pudding cake
-
1Coat the 5 quart slow cooker bowl with nonstick cooking spray. --- 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. --- 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Butterscotch Pudding Cake:
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