Butterscotch Pudding cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup(s) all-purpose flour |
1 3 ounce(s) package cook-and-serve butterscotch pudding mix |
1/4 cup(s) sugar |
2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
3/4 cup(s) milk |
2 tablespoon(s) canola oil |
1 tablespoon(s) vanilla extract |
1/2 cup(s) butterscotch chips |
Directions:
1. Topping
2. tablespoons butterscotch sauce
3. /2 cup sugar
4. /3 cups boiling water
5. Whipped cream (optional)
6. Coat slow cooker bowl with nonstick cooking spray.
7. 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.
8. 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.
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