Menu Enter a recipe name, ingredient, keyword...

Butterscotch Pudding cake

By

Google Ads
Rate this recipe 4.5/5 (69 Votes)
Butterscotch Pudding cake 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