Butterscotch Pudding Cake

Pat Duran


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!


★★★★★ 1 vote

8 servings
15 Min
2 Hr 30 Min
Slow Cooker Crock Pot


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  • 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
  • 3/4 c
  • 2 Tbsp
    canola oil
  • 1 Tbsp
  • 1/2 c
    butterscotch chips

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

How to Make Butterscotch Pudding Cake


  1. Coat the 5 quart slow cooker bowl with nonstick cooking spray.
    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.
    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.

Printable Recipe Card

About Butterscotch Pudding Cake

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

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