Slow-Cooker Butterscotch Pecan Blondie Pudding Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, let the pudding cake rest for at least 10 minutes after turning off the slow cooker. This resting period allows the sauce to thicken slightly and the flavors to meld, ensuring a perfect spoonful every time. If you find the dessert is too sweet, serve it with a dollop of unsweetened whipped cream or a sprinkle of flaky sea salt to cut through the richness of the butterscotch sauce.

If you are serving this for a special occasion, consider preparing the blondie batter a day in advance and keeping it refrigerated until you are ready to assemble. This saves time on the day of the event. Always use a large serving spoon to scoop the cake, ensuring you get a good portion of both the chewy blondie layer and the gooey sauce from the bottom of the pot.

Variations

• Chocolate Pecan Version: Substitute the butterscotch chips with high-quality semi-sweet chocolate chips and add a tablespoon of cocoa powder to the blondie batter for a deep, rich chocolate flavor.
• Spiced Apple Blondie: Add a cup of finely diced apples and a teaspoon of ground cinnamon to the batter layer for a classic autumn-inspired twist on the original pudding cake.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the sauce and cake will change significantly upon thawing.

Reheat

Reheat individual portions in the microwave for 30 to 45 seconds until warm, or in a preheated oven at 300°F until heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days. Because of the high sugar content and moisture, it is best to enjoy this dessert within a short timeframe.

When storing, try to keep the cake and sauce together so the cake stays moist. If you are worried about the cake becoming too soft, you can store the sauce separately, but the best texture is achieved when stored as a whole.

You can assemble the dry layers (the blondie base and the sugar-chip topping) in the slow cooker insert a few hours before you plan to cook it, keeping it in the refrigerator.

However, do not add the boiling water and melted butter until you are ready to start the cooking process. Adding the liquid too early will cause the blondie layer to absorb the moisture and lose its structural integrity before it even begins to cook.

Serving ideas

Serve the pudding cake warm, directly from the slow cooker, to ensure the sauce remains at its best consistency. Use a large serving spoon to scoop down to the bottom of the crockpot to capture both the chewy blondie and the thick butterscotch caramel sauce.

Place a generous portion in a warm bowl and top immediately with a scoop of vanilla bean ice cream. The contrast between the hot, gooey cake and the cold, creamy ice cream is essential.

For an extra touch, garnish each serving with a few extra toasted pecans or a light dusting of cinnamon. If you have guests, set up a small station with different toppings like whipped cream, extra butterscotch chips, or even a drizzle of warm fudge sauce.

This allows everyone to customize their bowl to their liking while enjoying the comfort of the warm, homemade dessert. Always serve with a spoon to ensure every bit of the sauce is enjoyed.

Frequently asked questions

Recipe card

Slow-Cooker Butterscotch Pecan Blondie Pudding Cake

Prep 15 minCook 2 h 30 minRest 10 minTotal 2 h 55 minServes 8

Ingredients

• 2 cups blondie batter, prepared
• 1 cup toasted pecans, chopped
• 1 cup dark brown sugar
• 1 cup butterscotch chips
• 1 1/2 cups boiling water
• 1/2 cup melted butter

Instructions

1. Combine the prepared blondie batter with the toasted pecans in a mixing bowl. Spread the mixture evenly across the bottom of the 6-quart slow cooker.
2. Sprinkle the dark brown sugar and butterscotch chips evenly over the top of the blondie layer. Whisk the boiling water and melted butter together, then carefully pour the liquid mixture over the top, avoiding stirring.
3. Cover the slow cooker and cook on HIGH for 2.5 hours. The blondie layer should set while the liquid transforms into a thick sauce. Ensure the internal temperature reaches 160°F (71°C) to safely cook the eggs in the batter.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

480

Protein

5.2 g

Carbohydrates

62 g

Fat

24 g

Fiber

1.5 g

Sugar

45 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.