Crockpot butterscotch pudding cake

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I was typing this out for a couple people that had asked for the recipe, so thought I’d post it here.

Meredith’s Molten Blondies

1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
2 cups packed brown sugar, divided
¼ cup butter, softened
1 tsp vanilla
½ cup milk
½ cup chocolate or butterscotch chips
½ cup chopped walnuts or pecans, optional
1 cup boiling water

In a bowl, mix together flour, baking powder and salt.
In a separate bowl, beat 1 cup brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and nuts, if using. Spread mixture evenly in prepared slow cooker stoneware.
In a heatproof measure, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on High for 2 ½ to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream.
From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson

Just a couple comments about the recipe. . .do not stir the batter after you pour the boiling water over it. When it’s done, you should have a cake layer on top and a pudding layer on the bottom. If you oil your crockpot first, it will be much easier to clean it out later. A double batch will about half-fill a standard crockpot. It’s VERY sweet, and it’s great with a scoop of vanilla ice cream. We really like it with butterscotch chips in it, but we usually make it without chips or nuts, and it’s still delicious.

I hope you enjoy it as much as we do!

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