Butterscotch Pudding Cake
By
Pat Duran
@kitchenChatter
2
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!
It's moist-and creamy.
This is so good- your friends and family won't believe you made it in a slow cooker!
Rating:
★★★★★ 1 vote
Comments:
Serves:
8 servings
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Slow Cooker Crock Pot
Ingredients
- 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
- 3 Tbsp
- butterscotch ice cream topping
- 1/2 c
- granulated sugar
- 1 1/3 c
- boiling water
- cool whip
CAKE:
TOPPING:
How to Make Butterscotch Pudding Cake
- 1Coat 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.
