Butterscotch Pudding cake

Butterscotch Pudding cake

Makes 8
Prep 15 m
Slow Cook 150 m
Slow Cook on HIGH

Ingredients

Cake

Topping

Directions

  1. 1 of 1 Coat slow cooker bowl with nonstick cooking spray.

Cake

  1. 1 of 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. 1 of 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 kcal cal., 3 g pro., 56 g carb., 8 g Fat, total, 2 mg chol., 4 g sat. fat, 277 mg sodium, 1 g fiber
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Printed from FamilyCircle.com 09/21/2018