A sweet church friend handed down this secret method using just 4 basic pantry staples poured directly in. You get a perfectly warm, gooey center that

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Dry cake mix and pudding layered in a slow cooker

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.

Milk being poured into the layered slow cooker cake mixture

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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