Real Recipes From Real Home Cooks ®

butterscotch pudding cake

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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 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 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. --- 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.