Butterscotch Pudding Cake in a Slow Cooker Recipe

Introduction

This Butterscotch Pudding Cake is a comforting, effortlessly delicious dessert made in a slow cooker. It combines a moist cake base with a rich, gooey butterscotch sauce that melts in your mouth. Perfect for cozy nights or special occasions alike.

Ingredients

• 1 cup Flour
• 3 oz Cook-and-Serve Butterscotch Pudding Mix
• 1/4 cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Milk
• 2 Tbsp Vegetable Oil
• 1 Tbsp Vanilla Extract
• 3/4 cup Butterscotch Chips
• 3 Tbsp Butterscotch Sauce
• 1/2 cup Sugar
• 1 1/3 cup Boiling Water

Instructions

1. Step 1: Spray the inside of a slow cooker bowl with nonstick cooking spray and set aside.
2. Step 2: In a medium bowl, whisk together flour, butterscotch pudding mix, 1/4 cup sugar, baking powder, and salt until well combined. Make a well in the center.
3. Step 3: Add milk, vegetable oil, and vanilla extract into the center of the dry ingredients. Stir until combined and the batter is smooth.
4. Step 4: Stir in the butterscotch chips, then pour the batter into the prepared slow cooker.
5. Step 5: In a small bowl, combine butterscotch sauce, 1/2 cup sugar, and boiling water. Stir until smooth, then slowly and evenly pour this mixture over the cake batter in the slow cooker.
6. Step 6: Cover and cook on high for 2.5 hours. When done, leave the lid on and let sit for 30 minutes to set.
7. Step 7: To serve, remove a piece of the cake and add vanilla ice cream or whipped cream if desired. Spoon the rich butterscotch sauce from the bottom of the slow cooker over the top.

Tips & Variations

• For extra texture, try adding chopped nuts like pecans or walnuts to the batter before cooking.
• Use dark brown sugar instead of white sugar for a deeper butterscotch flavor.
• Make sure to pour the boiling water mixture gently over the batter to create the signature sauce.
• If you don’t have a slow cooker, you can try baking in a 350°F oven for about 40-45 minutes covered with foil.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds. The sauce may thicken when chilled; simply warm before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding cake without a slow cooker?

Yes, you can bake this cake in a 350°F oven for about 40-45 minutes. Cover the dish with foil for the first part of baking to prevent drying out. Just keep an eye on it and check doneness with a toothpick.

What type of butterscotch pudding mix works best?

Use a cook-and-serve butterscotch pudding mix for the best texture and flavor. Instant pudding won’t achieve the same rich sauce consistency needed for this recipe.

Butterscotch Pudding Cake in a Slow Cooker Recipe

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★★★★★

4.9 from 139 reviews

This Butterscotch Pudding Cake is a luscious and easy-to-make dessert cooked in a slow cooker. It features a moist, tender cake studded with sweet butterscotch chips and a rich butterscotch pudding sauce that bubbles up from beneath, creating a perfect balance of textures and flavors. Serve it warm with vanilla ice cream or whipped cream for an indulgent treat.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Flour
• 3 oz Cook-and-Serve Butterscotch Pudding Mix
• 1/4 cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt

Wet Ingredients

• 3/4 cup Milk
• 2 Tbsp. Vegetable Oil
• 1 Tbsp. Vanilla Extract

Additional Ingredients

• 3/4 cup Butterscotch Chips
• 3 Tbsp. Butterscotch Sauce
• 1/2 cup Sugar
• 1 1/3 cup Boiling Water

Instructions

1. Prepare Slow Cooker: Spray the inside of a slow cooker bowl with nonstick cooking spray and set aside to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cook-and-serve butterscotch pudding mix, 1/4 cup sugar, baking powder, and salt until thoroughly combined. Create a well in the center for the wet ingredients.
3. Add Wet Ingredients: Pour milk, vegetable oil, and vanilla extract into the well within the dry ingredients. Stir gently until the batter is smooth and fully combined.
4. Incorporate Butterscotch Chips: Fold 3/4 cup butterscotch chips into the batter carefully to distribute evenly, then pour the batter into the prepared slow cooker.
5. Prepare Sauce Mixture: In a small bowl, combine 3 tablespoons butterscotch sauce, 1/2 cup sugar, and 1 1/3 cup boiling water. Stir until smooth to create the topping sauce.
6. Pour Sauce Over Batter: Slowly and evenly pour the warm butterscotch sauce mixture over the cake batter in the slow cooker, forming a layer on top.
7. Cook: Cover the slow cooker and cook on high heat for 2.5 hours, allowing the cake to bake while the sauce infuses from above.
8. Rest: Once cooking is complete, leave the lid on and allow the cake to sit for 30 minutes in the slow cooker to set and thicken the pudding layer below.
9. Serve: Remove portions of the cake and serve warm. Optionally, add vanilla ice cream or whipped cream on top and spoon the rich butterscotch sauce from the bottom to drizzle for extra indulgence.

Notes

• Using a slow cooker creates a moist and soft texture that’s hard to replicate in an oven.
• Be sure to pour the butterscotch sauce evenly over the batter so it can soak through and form the pudding layer.
• For the best flavor, serve immediately after resting with vanilla ice cream or whipped cream.
• If you don’t have butterscotch pudding mix, you can substitute with vanilla pudding mix for a different flavor.
• Make sure your slow cooker bowl is well sprayed to prevent sticking and burning.

Keywords: butterscotch pudding cake, slow cooker dessert, butterscotch cake, easy pudding cake, slow cooker recipes