Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Let’s break things down, shall we?

Slow Cooker. Check.
Hot Fudge. Double check.
Peanut Butter. Check.
Pudding. Checkety check.
Cake. Check.
Vanilla Ice Cream. Check.

The result? An ooey, gooey, decadent, mess of sweet comfort the likes of which I’ve never tasted coming forth from my slow cooker.

(Please, for all that is good and chocolate, let no one address the issue of calories here. Was it worth every one? Check. Check. Check.)

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

One Year Ago: Skillet Chili Mac
Two Years Ago: Creamy White Chili

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Yield: Serves 6

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Ingredients

    Cake:
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • 1/8 teaspoon salt
  • ½ cup milk
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • ½ cup smooth or chunky peanut butter
  • ½ cup semisweet chocolate chips
  • Topping:
  • 3 tablespoons unsweetened cocoa powder
  • ¾ cup sugar
  • 1 ½ cups boiling water
  • Vanilla ice cream for serving

Directions

  1. Coat a medium round or oval slow cooker with nonstick cooking spray.
  2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
  3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
  4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
  5. Serve with vanilla ice cream.
http://www.melskitchencafe.com/slow-cooker-hot-fudge-peanut-butter-pudding-cake/

Recipe Source: adapted from Not Your Mother’s Slow Cooker Cookbook

89 Responses to Slow Cooker Hot Fudge Peanut Butter Pudding Cake

  1. Holy cow. I should not be looking at this before breakfast. It looks incredible.

  2. Laura says:

    This looks yummy… I haven’t had a pudding cake in years, and lately, I’ve been seeing them all over the place! Quick question: how large is the crock pot you used? (How many quarts or liters?)

  3. briarrose says:

    Mmmm….must sum up with….want it! ;) Looks so good.

  4. Oh my, does that look sinful!! I’d love a big plate of it right now!!!

  5. CaSaundra says:

    I have never ever made a cake in my slow cooker–this sounds amazing!!

  6. Rachel says:

    Okay, I think I’m channeling some Frank Barrone here, because my first thought was, “Holy crap!”, which by the way is very unlike me!! This looks so good!!

  7. Jeanette says:

    oh my! 3 of my fav. things: pb, chocolate, and crock pot! I’ll let you know when I try it …. and I will be trying it!!!!

  8. Kim in MD says:

    Oh my goodness…who would have thought that something that decadent could be made in a crockpot? I could have been making this all summer (and never turn my oven on)! YUM! :-)

  9. Now that’s something worth digging my crockpot out of the pantry for!!

  10. Oh man! I’m in trouble. Chocolate and peanut butter are my ultimate flavor combo. Add in the ease if the crockpot … way too easy to get my choc/PB fix! Thanks for posting it! :)

  11. Diana Shrome says:

    Oh MY!!!! Now I will have to try this one for sure!!

  12. Jenna says:

    Just found your blog through Tasty Kitchen–mmmm! This looks so decadently delicious . . .

  13. Kali says:

    This looks AMAZING!! but my comment is to thank you for the “Best Brown Rice” recipe. WOW!! I could just eat the brown rice all by itself. I like you have had bad luck making brown rice until I tried this recipe.
    THANKS!!!

  14. ingrid says:

    I’m not a fan of chocolate but this is looking really good to me. Can’t wait for the next time I have guest so I can try it. Thanks for sharing!
    ~ingrid

  15. Candace says:

    You have to stop posting recipes – every time you post a new one, I have to try it!! And peanut butter and chocolate are my fav combination :) This is so not good for my waistline (and yet I still can’t wait for an excuse to try it out;)

  16. Tori says:

    Are you kidding me? Looks amazing! Cannot wait to try it!

  17. Liz says:

    this looks/sounds amazing! I got that cookbook as a gift and I LOVE it, so many new recipes to try!

  18. Lauren says:

    Hot Fudge. Peanut Butter. Pudding. Cake. Ice Cream. Seriously? I think you just made my dessert dreams come true!

  19. Angela says:

    Oh my goodness…I think I felt my heart skip a beat when I saw the title!

    I tell ya, I have NOT been in the mood to cook for the last couple of months. It’s so WEIRD! I think it is because of the hot and humid weather we have been having up here in KY. Anyway…this got me excited to get in the kitchen! Thanks!

  20. Natasha says:

    Yummy- chocolate and peanut butter are the best. My ‘Reeses’ loving kids will love this! Nice warm weekend treat now that it is getting cold here :)

  21. Paula says:

    I love this combination!

  22. Julie says:

    You are just killing me. Yum!!

  23. grace says:

    you put peanut butter in there! bless your heart…and keep mine beating!

  24. Ashlee says:

    Just ate this for our anniversary, and it was so yummy! I halved the recipe and it probably could have still fed 4 easily. I think if you half it you need to cut 1/2 hour off the time, but I didn’t because the hubby was late getting home. It was really rich and good though!

  25. ChrissieK says:

    could you double it in the crockpot without a problem? should you add time to it, if doubled? looks DELISH.

    • Mel says:

      ChrissieK – if you double the recipe, use a large crockpot (like one of those large, oval ones) instead of the medium round that the recipe calls for. I’ve doubled it before and used a larger crockpot like the one I just mentioned and followed the cooking time in the recipe and it turned out great.

  26. Holy Cow!!!! I have to make this! I am heading for my crock pot now!

  27. Chels says:

    O my. Heaven On Earth you say? I am on it.

  28. Holly says:

    Hi Mel,

    Just stopping by to say hello! I’ve been out of touch with everyone lately and was just thinking of you (and wishing you hadn’t moved away :( It seems you are doing well though and still making awesome recipes. I hope you are all doing great!

    As for this particular dessert, well, I’m sure we would love this one so, in the spirit of total agreement with your assessment, we’ll just say, absolutely incredible? chiggity-chiggity-check :D

    Hugs,
    Holly

  29. Kelly says:

    Hey Mel, what if I want to double it and my slow cooker is big, but taller than wide. I want my topping over most of it, not just some. So, I was thinking I’d just use the regular old oven. What should I set it on and for how long, and do you recommend this????? THANKS!!!!

    • Mel says:

      Kelly – hmmm…well, you are definitely testing me here. Let’s see, if you did this in the oven, I’d bake it for about 20-22 minutes at 350 degrees. Just make sure not to overbake it or else you won’t get the delicious pudding layer. I’d also let it stand for about 10-15 minutes after baking before serving. Let me know if you try it!

  30. Amber says:

    Okay, I tried this and it was really good! To be honest, I didn’t think I would like it when it was done cooking, it didn’t look super appetizing, and it smelled like cocoa powder, but it turned out AWESOME. The fudgey-pudding layer wasn’t talked up enough. Thanks for another great recipe!

  31. Melissa says:

    We just finished gobbling this up as a treat for family night. YUM. We’ll definitely make it again. Thanks!

  32. Kelly says:

    Haha!!! Success!!! I doubled it and stuck it in the oven. It needed to cook for about 35-40 minutes. Delectable. Yay!! Thanks Mel.

    • Mel says:

      Kelly, I’m so glad it worked out! I was thinking about it all day yesterday after I got your text. Thanks for including the time it needed to bake.

  33. Julie H says:

    Ok, made this Monday night and it was so delicious! Very rich and decadent. Unfortunately, I was trying to please the hubby (who doesn’t like chocolate cake but LOVES peanut butter and chocolate) and the sone (who LOVES chocolate cake but not crazy about peanut butter). Well, neither one liked it….argh….it’s up to me to finish it b/c I LOVE both, especially when combined together!!! I have been having a little each day…so yum!

    Thanks for sharing your recipes!

  34. Helen says:

    okay, so i doubled this recipe as i took half to a friend who just had a baby. i think i should have cooked it longer. i ended up with cake and runny chocolate sauce at the bottom – lots of it. not a thick fudgey sauce. also i used chunky pb but will go with smooth next time. any thoughts?

    • Mel says:

      Helen – hmmm, sorry this didn’t work out great for you. A couple of things – you might be on to something when you said to cook it longer. If you doubled it but the size of your crockpot wasn’t super large, you may need to adjust the cooking time. The other significant part of the process is to let it sit for 30 minutes before serving. This gives the cake time to set and the chocolate sauce to firm up a bit. I hope if you dare try it again that it works out a little better for you!

  35. [...] made a hot fudge peanut butter pudding cake. Yes. Say it [...]

  36. This recipe just made my day! Definitely getting book-marked :)

    My mom used to make a traditional hot fudge pudding cake when I was growing up, and we loved it. Adding peanut butter to mix though? And the ease of a crock pot? I’m all over it! Thanks so much for sharing :)

  37. Heaven help me, this looks DIVINE! I want to eat my computer screen…NOW.

  38. laura says:

    Just got this in from “Food Now!” cooking club email & it looks fabulous. Would rather have this wothout the peanut butter, what adjustments would I need to make to the cake recipe if leaving p/b out? Thanks

    • Mel says:

      Hi Laura – I haven’t made this without the peanut butter but if I did, I’d probably take out the peanut butter and add in another 1/2 cup of chocolate chips. Hope that helps!

  39. Patti says:

    I always keep chocolate cake mix in my pantry. How can I use this in this fabulously sounding recipe instead of making it from scratch?

    • Mel says:

      Patti – I’m afraid I won’t be of much help with the cake mix question! I hardly ever use them and because of that, I’m not sure how much dry mix is in a cake mix and how it would transfer to this recipe. It really is so easy to whip up the cake part of this recipe that if I were you, I’d save your cake mixes for another recipe – although, if you end up trying it, be sure to let me know if it works out!

  40. tcmaryf says:

    What a great need to make now, and with my fav things, chocolate and peanut butter. An award for you, 2 Yummy’s. Thnx

  41. Sus says:

    Made this the other day and instead of the peanut butter I used Nutella,and it was sooooooooooooo good.

  42. Marcy says:

    For some reason, it seems like it might taste even better with a ribbon of peanut butter thru it instead of mixed thoroughly. Would it work to not stir in the pb completely and cook it like that?

    • Mel says:

      Marcy – I think you are right about the ribbon of peanut butter…the only factor is I’m not sure the peanut butter will hold up like that in the slow cooker. I think after cooking the peanut butter might melt into the batter anyway, but it’s definitely worth a try!

  43. Georgina says:

    Thanks for this great recipe. In Canada we have a store-bought Pudding Cake Mix available and it comes in Chocolate, Lemon, Caramel or Apple and they are all fabulous and cost around a $1. each. There is a cake mix inside the box that is simply mixed with 1 egg and cold water, spread into a baking dish, then the sauce packet (dry) is sprinkled on top, boiling water poured over and baked….voila. It really is a good good mix and cheap as chips. But, love this homemade version and esp with the peanut butter addition. Thanks so much for sharing. All the best !

  44. bets521 says:

    Cannot wait to try this recipe in my Celebrating Home Bean Pot.
    Betsy

  45. EVA BLISS says:

    LIFE MEMBER EVA
    I SAAW THIS RECIPE FOR PEANUT BUTTER CHOCOLATE CAKE IN A SLOW COOKER I WAS JUST STATIC AND WILL TRY IT AS THAT IS THE BEST PART OF A MEAL. WE HAVE TO EAT THE MAIN MEAL BUT THIS IS THE PART. I`M TRYING IT THIS WEEK END.

  46. Linda says:

    Mel, I missed the recipe for brown rice, could I have it? This choco.peanutbutter pudding cake sounds delish, I will have to try it. Thanks so much

  47. Georgina says:

    I made this last night in a conventional oven and have to say that the cake was super dense but the sauce was perfect. Baked it in a casserole at 400 F then down to 350 . 30 mins. total. I think it may have needed an egg in addition to the other liquids? The dough mixture itself was super dense and as I feared, the cake was super dense too. Might try it again in a slow cooker but only have a large oval one so would need to double the recipe.

    • Mel says:

      Georgina – I’m not sure how this cake transfers to a conventional oven. If the cake was too dense, you may be right that an egg might be needed. The cooking method in a slow cooker almost steams the cake so it is a bit lighter than you described, although my batter is really thick going into the slow cooker. Good luck if you attempt it again in the slow cooker!

  48. Kim says:

    Oh my!!!!! This looked soooooooo good. I’m not experienced with a crockpot….I cooked it 2 hrs 15 minutes on high and then let it sit covered for a half hour. It seems really…soupy. The “sauce” part is more like water than fudge. What could I have done wrong? It actually tastes delicious…maybe it’s supposed to be watery?

    • Mel says:

      Kim – I don’t think you did anything wrong! Perhaps the cake just didn’t set up like it should have. When I have made it, the sauce is definitely not ultra-thick, but it’s not watery either. It’s kind of somewhere in the middle. Thick but still pourable and even slightly soupy in parts. I think if you dare try it again, you could cut down on the boiling water to 1 cup or just let it sit for an hour instead of 30 minutes. I do notice that when I let it sit out for a while, it thickens considerably.

  49. Lisa says:

    Mine is in the crock-pot now. I hope it turns out great!

  50. Sarah says:

    I was wondering if the crock pot you used was an older one or a new one?

  51. Gloria McDaniel says:

    I made this recipe and could not believe how much it tasted like my favorite dessert at our favorite place to eat out. It’s out of this world DELICIOUS.

  52. [...] can take claim for the spinach dip, little breads, chocolate chip cheese ball and the not pictured slow cooker fudge cake that I’ve been seeing all over blogs for the last few months.  You can click the link and [...]

  53. bdubz says:

    Yum!! I made this with homemade almond butter (no added salt! no added oil!) and served with a mix of greek yoghurt and cream. My changes make it healthy, right? Right Mel? Yup. Thought so :)

  54. Luv2cook says:

    So this was a most excellent dessert..I used raspberry preserves instead of P.B.as I was eating it I was thinking if there was a way to omit the chocolate and come up with a way to make a carrot cake with an oozing bottom you would be my hero

  55. Angela says:

    Doubled it, cooked it a little bit longer and everyone loved it. I was hoping the kids would forget about the leftovers… but they didn’t. Thanks for another winner.

  56. Anna says:

    Do you think this would work out substituing peanut butter for Nutella? My kids don’t like peanut stuff but love Nutella! Love the recipes by the way, I’m trying the caramel apple cheesecake bars tonight! We all love the strawberry rhubarb pie too!

  57. Anna says:

    Ok, i just read back and saw someone has already tried and succeeded with the Nutella so I’ll give it a go!

  58. Nathalie says:

    This is a wonderful desert I made it about a month ago and my guests loved it. I was wondering how easy it is to just double the recepie as I have a dinner party for 10 coming up….

  59. susan says:

    Has anyone tried it yet? It looks wonderful but I don’t want to be the first!

  60. Lorrie says:

    What is the size of your large crockpot? I think mine is 7quarts. So I should double the recipe?
    Thanks

  61. Mel says:

    Lorrie – yes, for a 7-quart crockpot you would want to double the recipe. I make it in my 4-5 quart round slow cooker when I am making the recipe as is (no doubling).

  62. Brinestone says:

    This was great! I did it in the oven for 40 minutes at 350.

  63. Deb says:

    Sinfully delicious! Used nutella because we have a peanut allergy in the house but it was still really good. And couldn’t be easier to prepare.

  64. danica ristic says:

    could I double this and make it in a 6 qt. crock pot? how long would it cook then?

  65. Mel says:

    danica ristic – yes, I think you could double. I’d cook it for the same amount of time (just check it and possibly add a few extra minutes if needed).

  66. Shannon says:

    Oh. My. Word. This was aaaaahhhhmazing! Made it for our guests last weekend, and it was a huge hit. There was just a little bit left over, and I have to say it wasn’t nearly as good after re-heating. Note to self: eat it all the first time. :-)

  67. Stacey says:

    I made this for dessert tonight and it was so yummy! It reminded me of a dessert my mom made growing up called Hot Fudge Pudding Cake. It was nice that this could go in the slow cooker since dinner was in the oven. Thanks for the great recipe, I might try peanut butter chips next time instead of the chocolate ones. :)

  68. [...] recipe was EASY and delicious! Originally inspired by Mel’s Kitchen Cafe, I modified it a bit for more peanut-butteryness. The next time I make it, I’m going to make [...]

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