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Butterscotch Pudding cake

Butterscotch Pudding cake

Nutrition Facts
  • cal. (kcal) 319
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 2 hrs 30 mins on HIGH
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Ingredients

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

Directions

  1. Coat slow cooker bowl with nonstick cooking spray.
Cake
  1. 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
  1. 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 Information for Butterscotch Pudding cake

Servings Per Recipe: 8
PER SERVING: 319 cal., 8 g total fat (4 g sat. fat), 2 mg chol., 277 mg sodium, 56 g carb. (1 g fiber), 3 g pro.