Hot Fudge Peanut Butter Pudding Cake

This is one of my husband’s all-time favorite desserts. I don’t make it a lot (probably because the clean-up of the crock pot is such a chore), but it’s always well received when I do. In fact, if it’s been too long since I’ve made it, the family starts requesting it.

If you’ve never made a dessert in the crock pot before, this may look a little off to you at first. But trust me, the taste more than makes up for the lack of visual appeal. It’s rich, chocolaty and creamy. Add a scoop of ice cream on top and it’s all good!

Hot Fudge Peanut Butter Pudding Cake

  • 1 c. flour
  • 1/2 c. sugar
  • 1 1/2 t. baking powder
  • 2/3 c. milk
  • 2 T. vegetable or canola oil
  • 1 t. vanilla
  • 1/2 c. peanut butter
  • 1 c. sugar
  • 6 T. unsweetened cocoa powder
  • 2 c. boiling water

1. Combine the flour, 1/2 c. sugar, and baking powder in a mixing bowl. Add milk, oil, vanilla and peanut butter. Stir until smooth. Pour into the bottom of a crock pot.

2. In the same mixing bowl, add the remaining 1 c. sugar and the cocoa powder. Slowly pour in the boiling water and stir to mix well. Pour over batter in the crock pot. DO NOT STIR! Cover and cook on high for 2-3 hours.

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35 thoughts on “Hot Fudge Peanut Butter Pudding Cake

  1. Oh my goodness. I don’t care if the outcome looks “ugly”, I am all for chocolate and peanut butter. How could you go wrong with that? I have all those ingredients in the pantry!!! Will be making it this week! Thanks for linking to TMTT.

  2. That looks so yummy! My oldest turns 14 this week and that looks like a perfect dessert. Her brother turns 11 the next day so we’ll see if he requests it too! lol

  3. I am so excited about this. I’ve got a Hot Fudge Pudding Cake recipe, but I’ve never tried it in the crockpot. How much better to add peanut butter! I’ll be making this the next time mom comes to visit!

  4. I just made this tonight and my husband and I really liked it. It is a moist peanut butter cake with the warm chocolate sauce on the bottom. My first dessert in a crock pot. I got out my older smaller crockpot, maybe 4 quart and it was perfect size. Sprayed the inside first so hopefully cleanup will be easy. Wondered about using a liner next time. The cake rises to the top and the sauce simmers on the bottom. I cooked it about 2 hrs, 15 minutes until a knife inserted in the cake part showed it was done. Then turned it off for about 30 minutes before we had some. Your chili recipe prompted me to make chili today as it is cold and raining in Texas–but my Texas chili recipe–we wouldn’t get near garbonzo beans in our chili–ha. Then made this crockpot cake. And leftovers for tomorrow! Thanks for this idea.

  5. I made this cake this weekend, only I had to tweak it a bit. I used unsweetened original Almond milk instead of milk and Ideal low calorie sweetener instead of sugar. It was soooo delicious! I will make it again sometime when we have company using sugar and regular milk. Thanks for sharing it with us!!!

  6. I have made this several times and absolutely love it!!! I’ve used unsweetened almond milk in mine because Hubby is lactose intolerant and so I rarely have real milk. But, about the third time I made it, my husband said that he didn’t like it because it was too sweet. Although, it is PERFECT for me, I made it using less sweetener. And still he said it was too sweet.
    What he actually MEANT is that it has too much chocolate. He does not like chocolate. I can’t understand that. . . but now I just make it according to the directions (although sometimes I use Hersheys Special Dark Cocoa) and I get to eat the whole thing myself. MMMM

  7. I have made this several times and love it! What I am wondering. . . has anyone made this in the oven? I want to make it to serve at the small assisted living center where I work.
    If anyone has made this in the oven, I would love to know what you did and how it came out.
    Thanks!

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