Butterscotch Pudding cake

Photo by Jennifer G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 1

    cup all-purpose flour

  • 1

    3 ounce package cook-and-serve butterscotch pudding mix

  • 1/4

    cup sugar

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon salt

  • 3/4

    cup milk

  • 2

    tablespoons canola oil

  • 1

    tablespoon vanilla extract

  • 1/2

    cup butterscotch chips

  • Topping

  • 3

    tablespoons butterscotch sauce

  • 1/2

    cup sugar

  • 1 1/3

    cups boiling water

  • Whipped cream (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray. Cake 2. In medium-size bowl, whisk together the flour, pudding mix, sugar, baking powder 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 3. 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 whipped cream, if desired.

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