Slow-Cooked Spiced Butterscotch Cake

Slow-Cooked Spiced Butterscotch Cake


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Add a sweet and salty touch to a spice cake cooked up in your crockpot by folding in melted butterscotch morsels. Finish up this distinct dessert by topping it with toffee frosting.

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Time needed

15 min preparation + 3-4 hour cooking

Serving Size / Yield

10-12 servings


  • 1/2 C. + 2 Tbs. Butter, divided
  • 1 15.25 oz. package Spice Cake Mix
  • 1/2 C. + 3 Tbs. 2% Milk, divided
  • 1 C. Butterscotch Chips, melted
  • 1/2 C. Dark Brown Sugar
  • 1/2 C. Powdered Sugar
  • 1/2 tsp. Pure Vanilla Extract

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Line a large crockpot with parchment paper. Melt 1/2 cup of butter. In a large mixing bowl, use an electric mixer to mix the melted butter together with the spice cake mix and 1/2 cup of milk until fully combined. Fold in the melted butterscotch chips. Pour batter into crockpot. Cook on low for 3-4 hours or until a toothpick inserted in the center of the cake comes out clean. Meanwhile, melt the remaining butter in a medium saucepan over medium heat. Stir in the remaining milk and brown sugar. Bring to a vigorous boil, then let boil for 1 minute. Remove saucepan from heat. Beat in 1/2 of the powdered sugar. Let cool for five minutes before stirring in the remaining powdered sugar and vanilla. When the cake is cool enough to handle, cut in half widthwise to create two layers. Place one layer on a serving plate. Spread toffee frosting over and around the cake. Place the second cake layer on top and coat with remaining frosting.

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