Butterscotch Pudding cake
By á-10881
Rate this recipe
4.5/5
(69 Votes)
1 Picture
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)
Details
Preparation
Step 1
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.
Review this recipe