Dive into pure dessert bliss with this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. Imagine the most decadent combination of gooey chocolate cake and rich, molten peanut butter pudding—all effortlessly prepared right in your slow cooker. Every spoonful is a warm, fudgy delight with pockets of melty chocolate and creamy peanut butter, making it the ultimate comfort treat for chocoholics and PB lovers alike. Whether you’re feeding a crowd or simply treating yourself, this dessert will quickly become one of your all-time favorites.

Ingredients You’ll Need

Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this dessert so special is the way each simple ingredient comes together to deliver unforgettable flavor and texture. Every item in your pantry has a delicious job to do, from creating the moist cake to forming that luscious pudding layer underneath.

All-purpose flour: Provides structure for the cake, making it tender while still holding up to the gooey pudding underneath.
Granulated sugar: Sweetens the cake base and balances out the decadent cocoa flavors.
Unsweetened cocoa powder: Delivers a deep, rich chocolate flavor that’s the heart of this pudding cake.
Baking powder: Helps the cake rise and stay fluffy, even as it sits atop that molten layer.
Salt: Enhances all those sweet and chocolatey flavors—you won’t want to skip it.
Milk: Moistens the batter and gives the cake its classic texture.
Creamy peanut butter: Adds richness and that unmistakable peanut butter flavor—an essential partner to the chocolate.
Melted butter: Brings a luscious, buttery note and extra moisture.
Vanilla extract: Ties together the sweetness and chocolate for a warm, home-baked aroma.
Semi-sweet chocolate chips: Give you those melty chocolate pockets in every bite.
Brown sugar (for the pudding layer): Adds caramel-like depth to the self-saucing pudding beneath the cake.
Unsweetened cocoa powder (for the pudding layer): Makes the bottom extra chocolatey and rich.
Hot water: Magically transforms the mixture into a saucy, molten pudding as the cake cooks.

How to Make Slow Cooker Double Chocolate Peanut Butter Pudding Cake

Step 1: Prep Your Slow Cooker

Start by generously greasing the insert of your 4- to 6-quart slow cooker with nonstick spray. This little step ensures an easy release and makes cleanup a breeze—a must for anything as gooey as pudding cake!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Whisking not only combines the ingredients but also adds a bit of air, helping the cake stay light and tender.

Step 3: Add Wet Ingredients and Peanut Butter

Gently stir in the milk, creamy peanut butter, melted butter, and vanilla extract until just combined—don’t overmix. The batter will be thick but smooth, with a mouthwatering peanut butter aroma.

Step 4: Fold in Chocolate Chips

Next, fold in the semi-sweet chocolate chips. These little morsels will melt as the cake cooks, creating pockets of molten chocolate hiding in every scoop.

Step 5: Spread Batter in the Slow Cooker

Transfer and spread the batter evenly into the bottom of your greased slow cooker insert. Try to get an even layer so the pudding cooks up perfectly beneath the cake.

Step 6: Make the Pudding Layer

In a separate bowl, combine the brown sugar and cocoa powder, then sprinkle this mixture evenly over the cake batter. This creates the magic gooey layer as the cake bakes.

Step 7: Pour Hot Water—Don’t Stir!

Carefully pour the hot water over the top of everything in the slow cooker. Resist the urge to stir—this step is crucial! The water will seep down and form the decadent pudding layer as everything cooks.

Step 8: Cover and Cook

Cover your slow cooker and cook on high for 2 to 2 1/2 hours. You’ll know it’s done when the cake looks set on top and you see glossy, bubbling chocolate pudding underneath around the edges.

Step 9: Let It Set

Turn off the slow cooker and let the cake sit, uncovered, for 10–15 minutes. This rest allows the pudding to thicken slightly so every spoonful is perfectly gooey but not runny.

Step 10: Serve and Enjoy

Scoop your Slow Cooker Double Chocolate Peanut Butter Pudding Cake into bowls while it’s warm and invite your favorite people to dig right in. Don’t forget the ice cream or whipped cream!

How to Serve Slow Cooker Double Chocolate Peanut Butter Pudding Cake

Garnishes

The crowning glory of this dessert is, of course, the toppings! A scoop of vanilla ice cream is classic, melting right into the warm cake and pudding. For extra decadence, plop on a dollop of whipped cream, sprinkle some chopped peanuts or chocolate shavings, or drizzle with warm chocolate or caramel sauce. You can even toss a few extra chocolate chips on top for good measure.

Side Dishes

While this Slow Cooker Double Chocolate Peanut Butter Pudding Cake really is a showstopper on its own, it can be beautifully complemented by something fresh. Try serving it alongside some sliced strawberries or bananas, or pair it with a light fruit salad. The gentle tartness of berries or a bright citrus compote really contrasts with the rich cake and pudding.

Creative Ways to Present

If you want to take your dessert game to the next level, try offering the cake in mini mason jars for a fun, portable treat—just layer in some of the warm cake, pudding, and your favorite toppings. Or let everyone make their own sundae bar with bowls of chopped nuts, candies, or flavored syrups so guests can personalize their ultimate chocolate-peanut butter indulgence.

Make Ahead and Storage

Storing Leftovers

To store any leftover Slow Cooker Double Chocolate Peanut Butter Pudding Cake, let it cool to room temperature before transferring it to an airtight container. It’ll stay fresh and moist in the fridge for up to 4 days, and actually tastes even more delicious once the flavors meld.

Freezing

Yes, you can freeze this pudding cake! For best results, portion the cooled cake (with its pudding layer) into single servings and wrap tightly before freezing. Place portions in a freezer-safe bag or container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To serve leftover cake, simply reheat individual portions in the microwave in 15-20 second bursts until warmed through. If reheating a larger batch, use a covered baking dish in a low oven (about 300°F), adding a splash of milk if the pudding seems a bit thick. Always enjoy it warm for maximum gooey deliciousness!

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds a little extra texture and a touch of salty crunch to every bite. It’s a fun twist for those who like even more peanut flavor in their Slow Cooker Double Chocolate Peanut Butter Pudding Cake.

How do I know when the cake is done?

The cake is ready when the top looks set and a bit cakey, but if you peek underneath, you’ll notice a bubbling pudding sauce. Don’t be alarmed if the middle wiggles slightly—it will continue to firm up as it sits.

Can I double the recipe?

You can, but it’s best to use a larger slow cooker (at least 6-quart) and add about 30 extra minutes to the cooking time. Be sure not to overfill your slow cooker, or the cake may cook unevenly.

Is this recipe gluten-free?

This version uses all-purpose flour, but you can substitute your favorite gluten-free baking blend if needed. Just double-check that all your other ingredients are gluten-free to keep things safe for sensitive eaters.

What’s the best way to serve it for a crowd?

Keep your Slow Cooker Double Chocolate Peanut Butter Pudding Cake warm right in the slow cooker and let guests serve themselves, or pre-portion into bowls and set up a toppings bar—think sprinkles, sauce, whipped cream, and more!

Final Thoughts

I can’t wait for you to take your first warm, fudgy spoonful of Slow Cooker Double Chocolate Peanut Butter Pudding Cake. Whether you’re making it for a cozy night in or sharing with a group of friends, this is the dessert that always pulls people back for seconds. Make it, enjoy every bite, and don’t forget to share the love (and your secret recipe!).

Slow Cooker Double Chocolate Peanut Butter Pudding Cake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Slow Cooker Double Chocolate Peanut Butter Pudding Cake. A rich chocolate cake with a gooey peanut butter pudding layer, all made effortlessly in your slow cooker. Perfect for a cozy night in or to impress guests with minimal effort.

Ingredients

Scale

Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup creamy peanut butter
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Pudding Layer:

1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

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Instructions

Grease the slow cooker: Grease the insert of a 4- to 6-quart slow cooker with nonstick spray.
Prepare the cake: Whisk together flour, sugar, cocoa powder, baking powder, and salt. Add milk, peanut butter, melted butter, and vanilla. Fold in chocolate chips. Spread batter in the slow cooker.
Add pudding layer: Combine brown sugar and cocoa, sprinkle over batter. Pour hot water on top without stirring.
Cook: Cover and cook on high for 2 to 2 1/2 hours until set. Let sit uncovered to thicken. Serve warm with ice cream.

Notes

For extra richness, use dark chocolate chips or swirl in an extra tablespoon of peanut butter before cooking.
This dessert creates its own gooey pudding layer underneath the cake.

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Category: Dessert
Method: Slow Cooker
Cuisine: American