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
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Recipe Source: adapted from Not Your Mother’s Slow Cooker Cookbook
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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!
Mine is in the crock-pot now. I hope it turns out great!
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?
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.
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.
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!
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
Linda – here is the link for the brown rice: http://www.melskitchencafe.com/2010/02/baked-brown-rice.html
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.
Cannot wait to try this recipe in my Celebrating Home Bean Pot.
Betsy
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 !
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?
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!
Made this the other day and instead of the peanut butter I used Nutella,and it was sooooooooooooo good.
Sus – fantastic idea on the nutella. Brilliant, actually!
What a great need to make now, and with my fav things, chocolate and peanut butter. An award for you, 2 Yummy’s. Thnx
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?
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!
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
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!
Heaven help me, this looks DIVINE! I want to eat my computer screen…NOW.
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 🙂
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?
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!
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!
Julie H – I’m sorry your family has weird dessert tastes. 🙂 But I’m glad you got to enjoy this single-handedly!
Haha!!! Success!!! I doubled it and stuck it in the oven. It needed to cook for about 35-40 minutes. Delectable. Yay!! Thanks Mel.
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.
We just finished gobbling this up as a treat for family night. YUM. We’ll definitely make it again. Thanks!
Melissa – great family night treat – glad it was a hit!
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!
Amber – glad you liked this despite your initial reservations!
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!!!!
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!
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 😀
Hugs,
Holly
O my. Heaven On Earth you say? I am on it.
Holy Cow!!!! I have to make this! I am heading for my crock pot now!
could you double it in the crockpot without a problem? should you add time to it, if doubled? looks DELISH.
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.
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!
Ashlee – great anniversary dessert – so glad you both liked it!
you put peanut butter in there! bless your heart…and keep mine beating!
You are just killing me. Yum!!
I love this combination!
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 🙂
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!
Hot Fudge. Peanut Butter. Pudding. Cake. Ice Cream. Seriously? I think you just made my dessert dreams come true!
this looks/sounds amazing! I got that cookbook as a gift and I LOVE it, so many new recipes to try!
Awesome!
Are you kidding me? Looks amazing! Cannot wait to try it!
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;)
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
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!!!
Kali – I’m so glad you like the brown rice – I was so relieved when I found that recipe, too!
Just found your blog through Tasty Kitchen–mmmm! This looks so decadently delicious . . .
Oh MY!!!! Now I will have to try this one for sure!!
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! 🙂
Now that’s something worth digging my crockpot out of the pantry for!!
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! 🙂
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!!!!
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!!
Ummm, yum!!
I have never ever made a cake in my slow cooker–this sounds amazing!!
Oh my, does that look sinful!! I’d love a big plate of it right now!!!
Mmmm….must sum up with….want it! 😉 Looks so good.
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?)
Holy cow. I should not be looking at this before breakfast. It looks incredible.