Butterscotch Pudding Cake
You can top it off with blueberries, raspberries or any other fruit you might like. The steel cut oatmeal will absorb most of the liquid. It will have the...
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Butterscotch Pudding Cake – A delicious dessert recipe for the slow cooker
- 1 Cups all-purpose flour
- 1 Package (3 oz.) cook-and-serve butterscotch pudding mix
- 1/4 Cups sugar
- 2 Teaspoons baking powder
- 1/4 Teaspoons salt
- 3/4 Cups milk
- 2 Tablespoons canola oil
- 1 Tablespoons vanilla extract
- 1/2 Cups butterscotch chips
- 3 Tablespoons butterscotch sauce
- 1/2 Cups sugar
- 1 and 1/3 Cups boiling water
- whipped cream (optional)
Coat slow cooker with nonstick cooking spray or use a slow cooker liner.
Mix the flour, pudding mix, sugar, baking powder, and salt in a mediumâ€“sized bowl.
Make a well in center of the mixture, and add milk, canola oil, and vanilla.
Stir gently, until batter is smooth.
Stir in butterscotch chips.
Pour evenly into slow cooker.
In a small bowl stir in butterscotch sauce and the sugar together; pour in 1 1/3 c. 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 min. before serving.
Serve with whipped cream, if desired.
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