A sweet church friend handed down this secret method using just 4 basic pantry staples poured directly in.

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray. This helps the cake release easily and keeps the edges from sticking.

Pour the dry yellow cake mix evenly into the bottom of the slow cooker. Do not mix it yet; just spread it out so it covers the bottom in an even layer.

Sprinkle the dry instant butterscotch pudding mix evenly over the cake mix. Again, do not stir. You want two loose, dry layers sitting in the crock.

Sprinkle the butterscotch baking chips evenly over the dry mixes. They will melt down into the sauce and help create that thick, glossy butterscotch layer under the cake.

Slowly pour the milk over everything, moving in a gentle circular motion so the milk soaks through the dry ingredients. Do not stir. The batter will form and rise as it cooks, while a saucy, gooey layer develops underneath.

Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the top looks set and sponge-like but the center is still soft and jiggly with visible sauce bubbling around the edges.

Once the cake is done, turn off the slow cooker and let it sit, covered, for about 10 minutes. This helps the sponge settle while keeping the sauce hot and glossy underneath.

To serve, spoon down through the cake and scoop from the bottom so each serving has both cake and plenty of warm, creamy butterscotch sauce. Serve immediately while steaming and gooey.

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