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Ingredients

Cake

Topping

Directions

  • 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; 8 g total fat; 2 mg cholesterol; 277 mg sodium. 56 g carbohydrates; 3 g protein;

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