This 5-ingredient slow cooker vintage butterscotch dessert is the kind of easy, comforting sweet that feels right at home on an old-fashioned family table. It leans on pantry staples and a hands-off cooking method to create a soft, sticky, caramelized pudding-cake style treat with deep butterscotch flavor and that rich amber finish that makes everybody want a second spoonful. It is especially handy when you want dessert handled hours ahead without turning on the oven.
Serve this warm in bowls with a scoop of vanilla ice cream or a spoonful of whipped cream so it melts right into the caramel-like sauce. For a cozy dessert plate, add a few sliced bananas or apples on the side, and if you are serving grown-ups after supper, coffee or hot tea makes a lovely pairing with the buttery sweetness.
5-Ingredient Slow Cooker Vintage Butterscotch Dessert
Servings: 8
Ingredients
1 box yellow cake mix, about 15.25 ounces
Directions
1. Lightly grease the inside of a 4- to 6-quart slow cooker. In a large mixing bowl, stir together the yellow cake mix, instant butterscotch pudding mix, milk, and melted butter until a thick batter forms.
2. Spread the batter evenly into the prepared slow cooker, then sprinkle the brown sugar evenly all over the top. Do not stir it in.
3. Cover and cook on low for 2 1/2 to 3 hours, until the edges are deeply caramelized and the center is set but still very moist and sticky.
4. Turn off the slow cooker and let the dessert rest uncovered for 15 to 20 minutes so the sauce thickens slightly. Spoon warm portions into bowls and serve.
Variations & Tips
For extra sauce: If your family loves a softer pudding-style dessert, add 1/4 cup more milk to the batter. The finished texture will be looser and especially nice for spooning over ice cream.
For picky eaters: Keep it simple just as written, or serve toppings on the side like whipped cream or sliced bananas so everyone can build their own bowl without changing the dessert itself.
To prevent overcooking: Slow cookers can run a little differently, so start checking near the 2 1/2-hour mark. You want a set center with plenty of moisture, not a dry cake.
Make-ahead help: This dessert holds nicely on the warm setting for a short time after cooking, but for the best sticky texture, serve it within an hour of being done.
Flavor twist: A small pinch of cinnamon stirred into the batter gives this an old-fashioned spiced note that pairs beautifully with the butterscotch flavor.
