Fudge Pudding Cake For The Slow-Cooker Recipe

Name: Fudge Pudding Cake For The Slow-Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: First Layer; 1 cup packed brown sugar; 1 cup all-purpose flour; 3 tablespoons unsweetened cocoa; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 tablespoons butter, melted; 1/2 teaspoon vanilla; Second Layer; 1/4 cup unsweetened cocoa; 3/4 cup packed brown sugar; 1 3/4 cups boiling water

Servings: persons

First Layer
1 cup packed brown sugar
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
Second Layer
1/4 cup unsweetened cocoa
3/4 cup packed brown sugar
1 3/4 cups boiling water

1
Note: Crock pot times vary greatly. The cooking time is correct for my crock pot but may not be correct for yours. Watch cake closely the first time you use the recipe to get the right cooking length for your your particular crock pot. This recipe was written for a 4 quart crockpot. If different size is used, that will also impact the cooking time.
2
Spray the crock-pot with baking spray.
3
Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crock pot (dough is very thick).
4
In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Do not stir.
5
Pour boiling water over the top. Do not stir. Cover and cook on high for 2 to 2-1/2 hours or until the cake pulls away from the sides of the crock-pot (pudding will be bubbling through).
6
Serve immediately with ice cream or whipped topping if desired. Or let set for 10 minutes and then invert onto a plate. Spoon pudding left in the pot over the cake.

1514

kcal

Calories

114

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: First Layer, 1 cup packed brown sugar, 1 cup all-purpose flour, 3 tablespoons unsweetened cocoa, and more.

Yes, Fudge Pudding Cake For The Slow-Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudge Pudding Cake For The Slow-Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions