Here is that cake recipe I promised you! You see, I ate some of that delicious butterscotch budino, and then decided to use the rest in a cake – a pudding cake. Baked in a slow cooker because why not?

I’ve never baked a cake in a crock pot before, but it can be done. I just mixed all of the ingredients of this cake (butterscotch pudding, eggs, maple syrup, brown sugar, browned butter, cinnamon, cake flour, etc.), placed the batter in the crock pot, and voila! The cake was done in about 2 hours on low. Every crock pot is different though, so it may take you less time.

The cake was really moist, but not gummy, which I was worried about. I made a salted caramel sauce to go on top. I think when I make this again I’ll double the caramel sauce and pour half on top of the cake when it’s still baking, then use the remaining sauce for serving.

I think I’ll probably bake another cake in my crock pot soon. It was kind of fun. There’s something magical about slow cookers. What kind of cake should I make next?

So yes, this cake is good. I like it even better with vanilla ice cream on top.

Butterscotch Pudding Cake

Ingredients:
3 tablespoons unsalted butter
200 grams cake flour (about 2 cups)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup maple syrup
1/4 cup dark brown sugar
1 1/2 cups prepared butterscotch pudding

Salted Caramel Sauce
1/2 cup granulated sugar
3 tablespoons water
1/2 cup half-n-half or heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Pinch of flaky sea salt

Directions:
Melt butter in a small saucepan over medium heat; whisk and cook until butter starts to brown.
In a medium bowl, sift together cake flour, baking powder, cinnamon and salt. In a large mixing bowl, whisk together browned butter, eggs, maple syrup, brown sugar and pudding until well combined. Gently whisk in dry ingredients until just combined.

Butter a crock pot. Place batter in crock, cover, and cook on low 2 hours or until well risen and cooked in the middle. Pour caramel sauce on top. Cool a while before serving.

To make the salted caramel sauce, heat sugar and water in a large saucepan over medium heat. Do not stir – just let the sugar slowly caramelize. When the sugar is caramelized, take pan off of the heat and gradually whisk in hot cream until combined. Place pan back on heat and whisk in the butter. Heat and stir until caramel sauce is smooth. Stir in vanilla and sea salt until combined.