Butterscotch Pudding cake

Butterscotch Pudding cake
Servings: 8 Prep 15 mins Slow Cook 2 hrs 30 mins on HIGH


  • 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
  • 3 tablespoons butterscotch sauce
  • 1/2 cup sugar
  • 1 1/3 cups boiling water
  • Whipped cream (optional)

Make It

1. Coat slow cooker bowl with nonstick cooking spray.


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.


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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 319, Fat, total (g): 8, chol. (mg): 2, sat. fat (g): 4, carb. (g): 56, fiber (g): 1, pro. (g): 3, sodium (mg): 277, Percent Daily Values are based on a 2,000 calorie diet.