butterscotch pudding cake
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!
prep time
15 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
yield
8 servings
Ingredients
- CAKE:
- 1 cup all purpose flour
- 3 ounces pkg. cook-and-serve butterscotch pudding mix,not instant
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla
- 1/2 cup butterscotch chips
- TOPPING:
- 3 tablespoons butterscotch ice cream topping
- 1/2 cup granulated sugar
- 1 1/3 cups boiling water
- - cool whip
How To Make butterscotch pudding cake
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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