Pour butterscotch chips in the slow cooker and 4 other ingredients to get a dessert so delicious your friends will be begging for more!

This 5-ingredient slow cooker vintage butterscotch pudding cake is my kind of weeknight magic: you literally pour butterscotch chips straight into the slow cooker, add just four more pantry staples, and let it bubble away into a gooey, self-saucing dessert. It has that old-fashioned church potluck vibe—soft, tender cake on top with a rich butterscotch pudding sauce underneath—without any fussy steps or special equipment. It’s perfect for busy days when you want a cozy, nostalgic dessert that basically makes itself while you tackle work emails, homework help, or laundry.

Spoon the warm butterscotch pudding cake into bowls, making sure to dig all the way down to scoop up plenty of sauce from the bottom. Top it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of warm cream or milk if you like it extra saucy. It’s lovely with a cup of coffee after dinner or a mug of hot tea on a chilly evening. For a crowd, set the slow cooker on warm, place bowls and spoons nearby, and let everyone serve themselves straight from the crock—no extra dishes or fuss.

Servings: 6-8

1 1/2 cups butterscotch chips

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the butterscotch chips directly into the bottom of the slow cooker and spread them into an even layer so they fully cover the base. This will match that gorgeous pile of golden chips you see in the process photos and form part of the saucy layer as they melt.

In a large mixing bowl, whisk together the dry yellow cake mix and the dry instant vanilla pudding mix until evenly combined and no lumps of pudding remain.

Add the whole milk and melted butter to the dry mixture and whisk or stir until a smooth, thick batter forms. Scrape down the sides and bottom of the bowl to make sure everything is fully incorporated.

Carefully pour the batter over the butterscotch chips in the slow cooker, trying not to disturb the chip layer too much. Use a spatula to gently spread the batter into an even layer that completely covers the chips.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the top of the cake is set, the edges are pulling slightly away from the sides, and a toothpick inserted into the cake portion (not all the way to the bottom sauce) comes out mostly clean or with a few moist crumbs.

Once cooked, turn the slow cooker to WARM and let the cake sit, covered, for 10 to 15 minutes. This helps the butterscotch chips fully melt and mingle with the bottom of the cake, creating a rich pudding-like sauce.

To serve, scoop down through the cake to the bottom of the slow cooker so you get both the soft cake on top and the gooey butterscotch sauce underneath in every portion. Serve warm with your favorite toppings.

For a slightly less sweet version, use 1 cup butterscotch chips instead of 1 1/2 cups, or swap half the butterscotch chips for semi-sweet chocolate chips for a butterscotch-chocolate twist. If you prefer a deeper caramel flavor, you can use butterscotch or French vanilla instant pudding mix in place of vanilla. For a nutty crunch, sprinkle 1/2 cup chopped pecans or walnuts over the butterscotch chips before pouring on the batter. To make it feel a little more vintage-holiday, add 1 teaspoon ground cinnamon to the dry cake and pudding mix. If you only have 2% milk, it will still work, but the sauce will be slightly thinner; avoid using water or non-dairy milks that are very low in fat, as the texture may not be as rich. Food safety tips: Always cook this recipe on LOW, not on the KEEP WARM setting, to ensure it reaches a safe temperature. Keep the lid on during cooking to maintain proper heat; frequent lifting of the lid can significantly increase cook time. Once the cake is done, do not leave it on the WARM setting for more than 2 hours to avoid food safety issues. Cool leftovers, transfer them to an airtight container, and refrigerate within 2 hours of cooking. Reheat individual portions in the microwave until steaming hot before eating.