The rich, indulgent flavor of butterscotch and caramel intertwines perfectly in this Slow Cooker Cake, a dessert that’s as heartwarming as it is satisfying.
While the origins of both caramel and butterscotch can be traced back to England, with butterscotch hailing from Doncaster in the 1800s, the contemporary fusion of these two in a cake form is a relatively new invention.
Perfect for when the cold Midwest wind blows, this slow cooker dessert offers a comforting, delicious end to any meal, and its simplicity suits our busy urban lives.
It’s an easy set-and-forget kind of sweet treat that allows the slow cooker to do most of the work while you can focus on other tasks or simply relax with a good book or your favorite show.
This decadent cake pairs perfectly with a scoop of vanilla ice cream, toasted pecans for a bit of crunch, or a dollop of whipped cream to balance the sweetness.
For an even richer experience, drizzle some additional caramel sauce over each serving.
Ingredients
– 1 box of yellow cake mix
– 3/4 cup unsalted butter, melted
– 3/4 cup whole milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup butterscotch chips
– 1/2 cup caramel sauce, plus extra for serving
– Cooking spray or slow cooker liner for easy cleanup
Directions
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