Triple Chocolate Peanut Butter Pudding Cake Crock Pot
Indulge your chocolate and peanut butter cravings with this irresistible Triple Chocolate Peanut Butter Pudding Cake made right in your crock pot! This decadent dessert combines a rich chocolate cake base, velvety layers of instant chocolate pudding, and a luscious swirl of creamy peanut butter for the ultimate flavor experience. Topped with melty semisweet chocolate chips and slow-cooked to perfection, this dessert boasts a delightful pudding-like texture with a gooey, chocolatey center. Perfect for gatherings or cozy nights at home, this effortless slow-cooker recipe takes just 15 minutes to prep and fills your kitchen with the warm, inviting aroma of chocolate. Serve it warm with a dollop of whipped cream or a scoop of ice cream for a show-stopping dessert that’s sure to satisfy every sweet tooth.
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Recipe Information
Ingredients
- 1 box Chocolate cake mix
- 1 box Instant chocolate pudding mix
- 2 cups Milk
- 1 cup Peanut butter
- 1 cup Semisweet chocolate chips
- 4 tablespoons Butter, melted
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Water
- 1 as needed Nonstick cooking spray
Instructions
Spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.
In a medium bowl, whisk together the chocolate cake mix, instant chocolate pudding mix, milk, eggs, melted butter, and vanilla extract until smooth and well combined.
Pour the batter into the prepared slow cooker, spreading it out in an even layer.
In a microwave-safe bowl, heat the peanut butter in 15-second intervals until it is soft and spreadable. Swirl the peanut butter over the chocolate batter using a spoon or knife to create a marbled effect.
Sprinkle the chocolate chips evenly over the batter.
Pour 1 cup of water around the perimeter of the cake batter inside the slow cooker. The water will help create a pudding-like texture as the cake cooks.
Cover the slow cooker with the lid and cook on high for 2.5 to 3 hours, or until the edges are set and the center is slightly gooey.
Turn off the slow cooker and let the cake cool for 10 minutes before serving.
Scoop the cake into bowls and enjoy warm, optionally topped with whipped cream or ice cream!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 49.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 520 mg | 11% | |
*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.
