My aunt made this for sunday dinner and we scraped the bowl clean. 4 ingredients to make this gooey retro dessert that tastes like pure childhood magi

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of softened butter to help prevent sticking and make cleanup easier.

In a medium bowl, whisk together the instant butterscotch pudding mix and the milk until smooth and slightly thickened, about 1 to 2 minutes. Pour this pudding mixture into the bottom of the greased slow cooker and spread it into an even layer.

In a separate large bowl, add the dry yellow cake mix. Pour in the melted butter and stir with a spatula or wooden spoon until the mixture is evenly moistened and forms soft clumps. It will look more like a thick, crumbly batter than a pourable cake batter, and that’s exactly what you want.

Gently sprinkle and dollop the buttery cake mixture evenly over the top of the pudding layer in the slow cooker. Try to cover most of the surface without pressing down too firmly—leaving a few small gaps is fine and helps the pudding bubble up around the cake as it cooks.
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 of the cake is set and springs back lightly when touched in the center. The edges will look more baked and golden, while the bottom will stay saucy and pudding-like.

Once done, turn off the slow cooker and let the cake stand, covered, for about 10 to 15 minutes. This rest time helps the sauce thicken slightly while keeping everything warm and gooey.
To serve, scoop down deep with a large spoon so you get both the golden cake on top and the rich butterscotch pudding sauce from the bottom in each portion. Serve warm, ideally with vanilla ice cream or whipped cream, and enjoy straight from the slow cooker insert for that cozy, scrape-the-bowl-clean feeling.
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