Caramel Butterscotch Slow Cooker Cake

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.


– 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


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.