Butterscotch Pudding Cake in a Slow Cooker Recipe
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.
- 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
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
- Prepare Slow Cooker: Spray the inside of a slow cooker bowl with nonstick cooking spray and set aside to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
