Butterscotch Pudding Cake

Name: Butterscotch Pudding Cake
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: American
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

By Pat Duran
@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!

Rating:

★★★★★ 1 vote5

Comments:

20 Comments

Serves:

8 servings

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

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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

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

How to Make Butterscotch Pudding Cake

Step-by-Step

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.

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