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.

Slowly pour the milk evenly over the layered ingredients, covering as much of the surface as possible. Again, do not stir.

Tip: Whole milk works best because it adds richness and helps create the creamy butterscotch sauce during cooking.

Step 3: Cook

Cover and cook on HIGH for 2 to 2½ hours or LOW for 3½ to 4 hours.

The dessert is ready when the top looks set and sponge-like, while the bottom remains soft and saucy.

Step 4: Let It Rest

Turn off the slow cooker and leave the cake covered for about 10 minutes before serving.

Tip: Resting allows the sauce to thicken slightly, giving the dessert its rich, spoonable texture.

Serve warm on its own or with a scoop of vanilla ice cream for an extra comforting finish.