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Recipe Summary

prep:
15 mins
slow-cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
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Ingredients

Cake
Topping

Directions

Instructions Checklist
  • Coat slow cooker bowl with nonstick cooking spray.

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Cake
  • 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
  • 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

319 calories; fat 8g; cholesterol 2mg; saturated fat 4g; carbohydrates 56g; insoluble fiber 1g; protein 3g; sodium 277mg.
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