Slow Cooker Hot Fudge Peanut Butter Pudding Cake
The result of making this slow cooker hot fudge peanut butter pudding cake is an ooey, gooey, decadent, mess of sweet comfort!
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.)
One Year Ago: Skillet Chili Mac
Two Years Ago: Creamy White Chili
Slow Cooker Hot Fudge Peanut Butter Pudding Cake
Ingredients
Cake:
- 1 cup (142 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup (106 g) sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- ½ cup (128 g) smooth or chunky peanut butter
- ½ cup (85 g) semisweet chocolate chips
Topping:
- 3 tablespoons unsweetened cocoa powder
- ¾ cup (159 g) sugar
- 1 ½ cups boiling water
- Vanilla ice cream for serving
Instructions
- Coat a medium round or oval slow cooker with nonstick cooking spray.
- 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.
- 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.
- Turn off the cooker and let it stand, covered for 30 minutes before serving.
- Serve with vanilla ice cream.
Serving: 1 Serving, Calories: 516kcal, Carbohydrates: 74g, Protein: 10g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 2mg, Sodium: 268mg, Fiber: 4g, Sugar: 50g
Recommended Products
Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted from Not Your Mother’s Slow Cooker Cookbook
Other Recipes Like This:
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
119 Comments on “Slow Cooker Hot Fudge Peanut Butter Pudding Cake”
I made this recipe this evening in a 2 quart crock pot. The cooking time was for 2 1/2 hours and then I turned the pot off and let it rest for 30 minutes. I was worried that the crock pot would be too small and that it would over flow or get burned. I was wrong. The 2 quart crock pot handled the recipe just fine and the amount of cooking time was perfect. The cake ended up being tender and moist and the sauce was a perfect hot fudge consistency, not too thick and not too runny but just right. The recipe was super easy to follow and super easy and quick to put together. It was nice to put it in the crock pot and forget about it. Thank you for a perfect recipe.
What would happen if I poured caramel sauce over the batter and cooked the cake without the boiling chocolate water step?
I haven’t tried that, so I’m not sure, but it’s definitely worth experimenting!
Just found this in a pile of printed recipes from 2012! Any suggestions on how to time this in an Instant Pot?
I’m honestly not sure – try googling an Instant Pot hot fudge pudding cake and that might give some good tips!
Hi Mel–do you think this could be made with gluten free all purpose flour?
I haven’t tried it, but I think it stands a good chance of working!
Haven’t made this yet but want to. Can I substitute peanut butter cups for the chocolate chips?
I don’t know if they will melt as well, but you could try it!
HI Mel!
Can you figure out how to make this in an instant pot???
I have total faith in you, ( I can’t even make muffins so I/m counting on you!)
lol
WE need some hot fudge up in here its dang cold this winter in canada
love your website!
xotam
I’m terrified this would burn but maybe not if you put the batter in a heatproof bowl and put water in the Instant Pot. Hmmm, I might have to try it!
What size is a “medium crockpot”? My smallest is a 5 qt oval. Is that too big?
I think a 5-quart will work fine for this recipe.
I’ve been skeptical of dessert recipes done in the crock pot…but it was so hot yesterday and I didn’t want to turn on the oven. So, we tried this! It was so yummy! I think I’ll actually try cooking it for 1 hr 45 min next time because there wasn’t much pudding left. We didn’t have super large servings, but I served 4 adults and 5 kids (with ice cream) and it was perfect. Thanks for another great recipe Mel!
Have you ever doubled this? I’m needing to serve 12. I just didn’t know if doubling would effect the cooking time?
Yes, I’ve doubled and put it in a larger slow cooker. Depending on the depth/size of the slow cooker, you may not need to adjust time. Just watch it carefully so it doesn’t over cook.
EVERY one of your recipes have been delicious! So, I am definitely going to try this! Right now, though, I’m debating if I want to make this first, or your Vanilla Pudding Cake. I was wondering if you have a favorite?? Also, will a 6 quart oval slow cooker work with this recipe? Thank you!!
Hi Kara – both are delicious but the vanilla is definitely my current fave. I’d check the time closely if using a 6-quart oval slow cooker as it will probably cook faster.
What are your thoughts on doing this in the instant pot?
Hmmm, I LOVE the idea but haven’t ever tried it.
I don’t know what went wrong…but this did not turn out well for me. Where could I have gone wrong? I am tempted to blame the slow cooker!!
I do need to go and make a comment about the pumpkin oreo cheesecake – it is delicious and was a real hit for the family and friends I shared it with!! Thank you SO much for everything you do.
The list of ingredients doesn’t have pudding on it??
The cocoa, sugar and boiling water in the topping make the “pudding,” and pudding/sauce ends up on the bottom by the end of the cooking process. It’s a riff on an old fashioned brownie pudding cake made in the oven.
I know this has been around a while but it was such a hit I have to say thanks!! You have never ever let me down with your great recipes- Thanks!
can you use natural peanut butter in the recipe?
Yes.
Can I halve this recipe but use a large 6 quartz oval crockpot? That’s the only one I have and I’m the only one who’s gonna eat this :p How about the cooking time?
I don’t think it would develop that nice pudding layer if halved and still cooked in a large slow cooker (because the batter would be too thin).
I’m making this just for my husband and I (little girl won’t each much of it). How does it to as left overs? recommendations to keeping it puddling like?
I should be embarrassed to admit that we don’t often have leftovers. If you are planning on having some leftover, I’d undercook it just slightly so the pudding layer is really thick. Once refrigerated and warmed just slightly, it should be gooey as ever!
Hi Mel,
I loveeeee peanut butter and chocolates and so I am really tempted to try this one day. But I am just wondering, do you happen to know how long can this cake be kept for? If I eat it the next day or the day after, will it still taste as good? 🙂
shermaine – It definitely tastes best made and eaten the same day but it might be OK warmed up later too.
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. 🙂
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. 🙂
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).
could I double this and make it in a 6 qt. crock pot? how long would it cook then?
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.
This was great! I did it in the oven for 40 minutes at 350.
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).
What is the size of your large crockpot? I think mine is 7quarts. So I should double the recipe?
Thanks
Has anyone tried it yet? It looks wonderful but I don’t want to be the first!
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….
Nathalie – this recipe doubles great, as long as you use a larger crockpot. I use my large oval crockpot when I double it.
Ok, i just read back and saw someone has already tried and succeeded with the Nutella so I’ll give it a go!
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!
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.
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
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 🙂
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.
Gloria – I’m thrilled this was such a hit – thanks for letting me know1
I was wondering if the crock pot you used was an older one or a new one?
Hi Sarah – both of my crockpots are about 7 years old.
I found this recipe just recently and made it last night. I only have a large crockpot so I put the cake into a glass oven safe bowl inside the crockpot so it wouldn’t spread out too thin. It worked great!! Next time I will double it and just put it in the crock pot, now that I know it’s another winner!! Thanks for all the yummy recipes!