Chocolate Peanut Butter Pudding Cake Chocolate Peanut Butter Pudding Cake

Image: Jodi Pudge | Food Styling: Nicole Young | Props Styling: Oksana Slavutych

Dessert from your slow cooker? You betcha! Sticky and sweet, this cake reinvents the classic combination of peanut butter and chocolate and is ready in just two hours.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2009


  • 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1 egg , beaten
  • 3 tablespoons natural peanut butter
  • 3/4 cups packed brown sugar
  • 1/4 cup cocoa powder
  • 1 cup boiling water


In large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square glass baking dish.

In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.

CHANGE IT UP: Slow Cooker Chocolate Peanut Butter Pudding Cake

Scrape batter into greased slow cookers. Pour coca mixture over top; do not stir. Cover and cook on high until cake is firm to touch, 2 hours.

Nutritional facts Per each of 6 servings: about

  • Sodium 81 mg
  • Protein 6 g
  • Calories 281.0
  • Total fat 6 g
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 54 g


  • Iron 16.0
  • Folate 17.0
  • Calcium 7.0
  • Vitamin A 2.0
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Baking & Desserts

Chocolate Peanut Butter Pudding Cake