Slowcooker Sunday ~ Butterscotch Pudding Cake with an Alternate Ending

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photograph by Melissa Placzek

~Slow- Cooker Butterscotch Pudding Cake~

What? Cake in the slow-cooker? Yup. And it’s good too! There are a couple different ways to make and top the cake, which I’ll share below. This is also lovely when made with chocolate pudding and chocolate chips.

You’ll Need:

2 cups four

6 oz. cook-n-serve butterscotch pudding mix

1/2 cup sugar

1 Tablespoon baking powder

1 teaspoon salt

1 and 1/2 cups 2% or whole milk

3 Tablespoons canola oil

1 Tablespoon vanilla

1 cup butterscotch chips (optional)

Coat inside of a large slow-cooker with Pam or cooking oil. Combine all ingredients, except butterscotch chips, until smooth. Fold in chips. Pour into slow-cooker. Cover and cook on high for 2 and 1/2 hours. If the cake looks like it may start to burn on the edges, turn down to low during last hour of cooking.

Ending (take 1)-

Before covering the cake, combine:

6 Tablespoons jarred butterscotch ice cream topping

(such as Smuckers)

1 cup sugar

3 cups boiling water

In a small bowl, stir the butterscotch sauce and sugar together with a wire whisk. Pour in the boiling water. Stir until smooth. Pour over batter in slow-cooker. Cover. Resume cooking for about 2 and 1/2 hours…when cake is puffed and done, serve with a dollop of whipped cream on top.

Alternate Ending:

Follow directions above, but omit the topping. Instead, wait until the cake is done and just heat the pre-made, jarred butterscotch topping in the microwave until medium-hot. Top individual slices of the butterscotch cake with a little of the topping and a scoop of vanilla ice cream.



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  10 comments for “Slowcooker Sunday ~ Butterscotch Pudding Cake with an Alternate Ending

  1. Dana
    March 1, 2011 at 12:37 pm

    OMG, my mouth is watering. Butterscotch is one of my favorite flavors. YUM!

  2. Melissa
    March 1, 2011 at 12:56 pm

    this is a super easy recipe…but doesn’t take as long as other slow-cooker recipes, so don’t start it and leave for the day, LOL 😉

  3. Dana
    March 1, 2011 at 1:38 pm

    Good to know!

  4. March 1, 2011 at 7:24 pm

    sounds amazing. only problem is this would be gone same day in my house.

  5. Melissa
    March 1, 2011 at 8:06 pm

    hee hee Maria 🙂

  6. Tracie
    April 3, 2012 at 3:23 pm

    I had a recipe I thought I had saved for this. When I went to the link to print it out it was broken. So I searched, and this is the same exact recipe. I can’t wait to make this and even more to eat it.

    • Melissa
      April 3, 2012 at 4:49 pm

      it’s really yummy! If you have one of the slow cooker liners for baking, use it 🙂 otherwise just butter the inside of the crock itself and watch closely towards the end so it doesn’t burn.

      • Tracie
        April 3, 2012 at 7:26 pm

        Thank you! I did butter it, I used my last liner 2 days ago. The only thing I noticed is that it’s still really watery after 2 1/2 hours. I put the timer back on and I’m crossing my fingers that it starts to set.

  7. Duane
    July 11, 2012 at 1:02 pm

    How big of a crockpot do you mean?

    • Melissa
      July 11, 2012 at 1:14 pm

      Hi Duane 🙂 I would say the 4-6 quart size would be fine.

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