Crock Pot Pudding Cake
Indulge in the rich, gooey decadence of Crock Pot Pudding Cake, a fuss-free dessert that combines the magic of slow cooking with the ultimate chocolate lover's dream. This easy-to-make recipe layers a moist, chocolatey cake over a luscious, self-saucing pudding, all conveniently whipped up in your slow cooker. With pantry staples like cocoa powder, brown sugar, and all-purpose flour, plus a simple prep time of just 15 minutes, this dessert transforms into a warm, molten treat as it cooks for two hours. Perfect for family dinners or cozy gatherings, serve it straight from the crock pot with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible finish. Whether you're a fan of slow cooker recipes or simply crave a no-oven-required dessert, this Crock Pot Pudding Cake is a comforting classic that's big on flavor and minimal on effort.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cup packed brown sugar
- 0.25 cup unsweetened cocoa powder (for topping)
- 1.5 cups boiling water
Instructions
In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until just combined. The batter will be thick.
Spray the inside of a crock pot lightly with non-stick cooking spray, then spread the batter evenly in the bottom of the crock pot.
In a separate bowl, mix together the brown sugar and 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter in the crock pot.
Carefully pour the boiling water over the top of the mixture in the crock pot. Do not stir.
Cover the crock pot with the lid and cook on HIGH for 2 hours, or until the cake is set on top but gooey and pudding-like underneath.
Once done, turn off the crock pot and let the cake cool for 10-15 minutes before serving.
Spoon into individual bowls, making sure each serving has both cake and pudding sauce from the bottom. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 469.9 g | 171% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 330.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
