Slow Cooker Chocolate Peanut Butter Pudding Cake | Cupcake Project
MENU
Home  »  Recipes  »  Cake  »  Slow Cooker Chocolate Peanut Butter Pudding Cake

Slow Cooker Chocolate Peanut Butter Pudding Cake

When I developed this slow cooker cake recipe, I wanted something warm, gooey, fudgey, and fantastic. Chocolate cakes are always a big hit, and the winning combination of chocolate and peanut butter is always irresistible. This peanut butter pudding cake is the end result of much delicious experimentation with my slow cooker.

Slow Cooker Chocolate Peanut Butter Pudding Cake

Why This Slow Cooker Cake Is Great

Temperature plays such a key role in my enjoyment of desserts. I like my lemon bars frozen, my pies heated up in the oven, and my chocolate chip cookies popped in the microwave for 10 seconds. Likewise, I love the ever warm temperature of slow cooker desserts. Their warmth always makes them the perfect temperature to scoop up and savor.

I developed this slow cooker chocolate peanut butter pudding cake for the February/March 2017 issue of allrecipes Magazine. It’s part of a whole story I wrote on slow cooker desserts (which includes my super easy slow cooker crème brûlée). This dessert is the end result of a lot of development work.

It need not be served in a slow cooker. While this cake is amazing on its own, it’s even better when served in a cute ramekin – with a scoop of ice cream, of course!

Slow Cooker Chocolate Peanut Butter Pudding Cake

How to Make This Dessert

To make this dessert, first whisk together dry ingredients – flour, brown sugar, baking powder, and baking soda – in a small bowl.

Next, in a medium-sized bowl, mix together wet ingredients – peanut butter, sour cream, and melted butter.

Mix the dry ingredients into the wet ingredients until fully combined.

Stir in chocolate chips. The batter should resemble cookie dough.

Grease a 6 quart slow cooker and pour and evenly distribute the batter on the bottom.

In a small bowl, add sugar, cocoa powder, milk, and vanilla extract and whisk until smooth.

Pour this chocolate sauce directly over the batter in your slow cooker.

Cook until the edge of the pudding pulls away from the slow cooker and appears solid, about 1 1/2 to 2 hours.

Serve plain or topped with chocolate syrup, chantilly cream, or ice cream. (You can always make edible peanut butter cookie dough balls to put on top, too!)

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Slow Cooker Chocolate Peanut Butter Pudding Cake
Print Pin
5 from 1 vote

Slow Cooker Chocolate Peanut Butter Pudding Cake

My slow cooker chocolate peanut butter pudding cake is warm, gooey, fudgey, and basically fantastic.
Course Dessert
Cuisine American
Keyword chocolate peanut butter pudding cake, slow cooker cake recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 9 servings
Calories 563kcal
Author Stef

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsweetened chunky peanut butter
  • 3/4 cup full-fat sour cream
  • 3 tablespoons unsalted butter melted
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  • In a small mixing bowl, whisk together flour, brown sugar, baking powder, and baking soda.
  • In a medium-sized bowl, whisk together peanut butter, sour cream, and melted butter.
  • Stir flour mixture into peanut butter mixture until fully combined.
  • Stir in chocolate chips. The batter will have the consistency of cookie dough.
  • Grease a 6 quart slow cooker and evenly distribute batter on the bottom of the slow cooker bowl.
  • In a small bowl, whisk together sugar, cocoa powder, milk, and vanilla until smooth.
  • Pour chocolate sauce over the batter in the slow cooker.
  • Cook on high heat for 1 1/2 to two hours or until the sides of the pudding pull away from the slow cooker and appear solid. Keep in mind that the middle of the slow cooker takes longer to cook than the edges, so the middle will still be raw if the edges are at all undercooked.
  • Eat warm directly from the slow cooker plain or topped with chocolate syrup, whipped cream, or ice cream.

Notes

Nutrition

Nutrition Facts
Slow Cooker Chocolate Peanut Butter Pudding Cake
Amount Per Serving
Calories 563 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g65%
Cholesterol 23mg8%
Sodium 285mg12%
Potassium 488mg14%
Carbohydrates 64g21%
Fiber 5g20%
Sugar 40g44%
Protein 12g24%
Vitamin A 279IU6%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Love it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 comments on “Slow Cooker Chocolate Peanut Butter Pudding Cake”

  1. thanks forr your sharing, thats so useful for me.

  2. its look delicious, i hope you can give some tutorial video how to make this cake

  3. thanks for your recipe stef :3

  4. Kathysays:

    Check your intro, please! Blackberry buttermilk potato pie!

  5. Sersays:

    What, if any, modifications would I need to make if I use gluten free flour?

Show All Comments

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post