Ready for the most incredible slow cooker dessert ever? My Double Chocolate Peanut Butter Pudding Cake is pure heaven! Imagine warm chocolate cake topped with melty peanut butter chips and a rich chocolate sauce that creates itself while baking. Trust me, this one’s a game-changer!
If you love decadent desserts, try my Easy Triple Chocolate Brownie Pudding next. Find all my Slow Cooker Desserts here!
I’m so excited to share this recipe with you! You know those moments when inspiration just strikes? That’s exactly how this dessert came to be. I was brainstorming dessert ideas and thought – what if we combined the magic of chocolate pudding cake with the irresistible combo of chocolate and peanut butter? The result? Pure dessert perfection!
Why You’ll Love This Recipe:
- Foolproof Success: Simple ingredients, easy steps
- Double the Flavor: Rich chocolate meets creamy peanut butter
- Perfect for Gatherings: Makes enough for 12 happy dessert lovers
- Hands-off Baking: Your slow cooker does all the work!
Key Ingredients:
- All-purpose flour as our base
- Double dose of cocoa powder
- Peanut butter chips (two whole bags!)
- Rich brown sugar
- Splash of vanilla for depth
Pro Tips for Success:
- Don’t peek while cooking – keep that lid on!
- Let it rest after cooking (it’s worth the wait!)
- Don’t skip spraying your crock pot
- Remember: NO stirring after adding the hot water mixture
Choose Your Slow Cooker:
- Large Batch: Use a 6-quart slow cooker or 9×13 casserole crock
- Small Batch: Halve the recipe for a 3-quart slow cooker
Slow Cooker Double Chocolate Peanut Butter Pudding Cake
Sweet comfort in every bite! This easy slow cooker cake creates its own rich sauce while baking.
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Servings: 12
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 tablespoons cocoa powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 10 oz bag peanut butter chips
For the Topping:
- 1½ cups packed brown sugar
- 8 tablespoons cocoa powder
- 3 cups hot water
- 1 10 oz bag peanut butter chips
Instructions
- Coat slow cooker generously with cooking spray
- Whisk together flour, sugar, 4 tablespoons cocoa, baking powder, and salt
- Stir in milk, oil, and vanilla until smooth
- Fold in one bag of peanut butter chips
- Spread in slow cooker
- Mix brown sugar and remaining cocoa
- Add hot water, stir until sugar dissolves
- Pour over batter (don’t stir!)
- Top with remaining peanut butter chips
- Cover and cook on HIGH 1½-2 hours until toothpick comes out clean
- Turn off, remove lid
- Let stand 30-40 minutes
- Serve with sauce from bottom
Notes
- Recipe can be halved for 3-quart slow cooker
- Watch timing first time – all slow cookers vary
- Great with ice cream
- Keeps 3-4 days in fridge
