Butterscotch Pudding Cake
This is great as a dessert with vanilla ice-cream or even with your coffee in the morning!
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
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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