1. Begin by coating the inside of your slow cooker with cooking spray or insert a slow cooker liner.
2. In a large mixing bowl, combine the yellow cake mix, melted unsalted butter, whole milk, eggs, and vanilla extract. Stir well until all ingredients are fully incorporated and the batter is smooth.
3. Fold in the butterscotch chips to distribute them evenly throughout the batter.
4. Pour cake batter into the prepared slow cooker.
5. Drizzle the 1/2 cup caramel sauce over the top of the batter.
6. Cover and cook on high for 2 to 2.5 hours, or until a toothpick inserted into the center of the cake comes out clean.
7. Once done, carefully uncover the slow cooker and allow the cake to cool slightly before serving.
8. Serve warm, drizzled with additional caramel sauce if desired.
Variations & Tips
– For those who enjoy a hint of salt to balance sweetness, sprinkle a light dusting of flaky sea salt over the caramel drizzle before cooking.
– If butterscotch isn’t your favorite, you could exchange the butterscotch chips for chocolate or peanut butter chips to tailor the cake to your taste preferences.
– To ensure even cooking, try to avoid lifting the lid during the cooking process as this can release heat and slow down cooking.
– If your slow cooker tends to cook hotter on one side, rotate the insert halfway through the cooking time for even baking.
– Remember to spray the top inside edge of the slow cooker as well since the cake will rise and can stick.
– For a festive twist, mix in a teaspoon of cinnamon or pumpkin pie spice into the batter for a spiced take on this comforting dessert.
