MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » dessert » cake » Slow Cooker Brownie Pudding Cake

Slow Cooker Brownie Pudding Cake

By Kate Morgan Jackson

Jump to Recipe

This slow cooker brownie pudding cake recipe is warm and wonderful melt in your mouth delicious! Yes, dessert from the slow cooker – it’s true!

slow cooker brownie pudding cake

 

Oh, this cake.  Oh, this cake.  Oh, oh, oh, this cake.  How do I love thee?  Let me count the ways.

  1. You make it in the slow cooker, so you can start it in the morning, forget about it, and have a mind-blowing dessert that cooks itself and stays warm and perfect until you are ready for it.
  2. It makes enough for a crowd, even when that crowd includes various teenagers who are home from college and apparently had nothing to eat between when they left and when they came home.  Can you spell R-A-V-E-N-O-U-S
  3. It is a warm, creamy, cakey brownie-meets-pudding-meets-cake chocolate explosion of happiness
  4. If you top it with vanilla ice cream, which will start melting into a cream sauce the second it hits the warm cake, you will never want to eat anything else again as long as you live.  Even bacon.  Yes, I just said that.

Now, just a little bit on how I got that photograph up there.  While you can serve this in any old dish you want, I love serving it in mason jars with long iced tea spoons.

You get the best ice cream meltage that way as it dribbles its way down and through the cake, and for some unknown reason I love eating things out of jars.  (Please click here for the shrimp version of this strange yearning.)

Now, for me, the two hardest things to photograph are glass (so hard to deal with the light reflections), silverware (same reflection thing) and ice cream (ice cream does not sit around and wait while you fiddle with the shot. It just goes ahead and melts.)

So I set up all my lights and backgrounds and carefully put the cake in the jar and positioned it, all of which took a good hour or so.

And then I added the ice cream and photographed the thing, which took a hair-raising 30 seconds until the ice cream was in full-throttle melting mode.

Just a glimpse into the relaxing life of someone who spends her time photographing food.  It was basically a 21st century kitchen version of the Keystone Kops for a while there.

The Southern husband made out okay though.

man eating brownie cake

It’s always useful to have someone around who is willing to scarf down the model after it has its picture taken.

So the next time you need a perfectly easy, perfectly delicious, perfectly chocolatey dessert…brownie pudding cake in the slow cooker.  And you thought your slow cooker was just for dinner!

Print

Slow Cooker Brownie Pudding Cake


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Slow Cooker
  • Cuisine: American
Print Recipe
Pin Recipe

Description

This slow cooker brownie pudding cake recipe is warm and wonderful melt in your mouth delicious! Yes, dessert from the slow cooker – it’s true!


Ingredients

  • One 18.5 ounce box chocolate cake mix
  • One 3.9 ounce package instant chocolate pudding
  • 2 cups sour cream
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 cup hot water
  • 2 teaspoons vanilla extract
  • Vanilla ice cream

Instructions

  1. Put cake mix, pudding mix, sour cream, eggs, oil, vanilla and water in mixing bowl. Mix at low speed for 30 seconds until combined, and then raise speed to medium and beat for two minutes, scraping the side of the bowl as needed.
  2. Spray the inside of a 4-6 quart slow cooker with cooking spray and pour the batter into the slow cooker.
  3. Cover the cooker and cook on low setting for 6-7 hours until the cake is a little puffy. (NOTE: Some of the newer model slow cookers seem to cook this cake faster than the older models, so if you have a newish slow cooker check your cake after 4-5 hours or so to see if it is done.)
  4. Scoop the warm cake with a spoon into serving dishes and top with ice cream (I like serving it in mason jars.)
41924.1 g512.2 mg26.3 g16.5 g0.3 g43.8 g1.3 g5.2 g84.6 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

11113shares
  • Facebook 767
  • Twitter
  • Yummly 295

Know someone who would love this recipe?
Click here to email them the link!

Published on March 29, 2012

Good for: Birthday Party, Christmas/Holidays, Dinner Party, Slow Cooker Favorites

Last Post:
Beef Stroganoff Casserole
Next Post:
Brown Sugar Meatloaf

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Joanne says

    March 29, 2012 at 9:52 pm

    I don’t need a dog to come home to. Or even a husband. Just this.

    Reply
    • Kate says

      April 7, 2012 at 2:55 pm

      Love coming home to my slow cooker and whatever’s in it!

      Reply
      • Freda says

        August 5, 2013 at 1:23 pm

        I have 2 quart crockpot. I wanted to half the amount I pour in but I am not sure whether I should keep the same cooking time. What do you think?

        Reply
        • Kate says

          August 6, 2013 at 7:39 am

          I would check it after half the cooking time – if it looks cooked on the edges and puffy on the top it’s probably good!

          Reply
  2. Foodiewife says

    March 29, 2012 at 10:24 pm

    You certainly captured the perfect shot. I’m usually not one to use cake mixes, but I’d say that this would be a good way to do so. Love the idea of serving these in jars. It’s less messy and a whole lot of fun to eat, I’ll bet.

    Reply
    • Kate says

      April 7, 2012 at 2:56 pm

      Thank you! And I’m the same way about cake mixes, but this one I make an exception for! :)

      Reply
  3. ruthie says

    March 30, 2012 at 2:56 am

    That looks divine!

    I have this nifty thing by CrockPot called a Trio. It’s three individual crockpots, each with its own temperature control, all in one unit. It’s great for buffets or casual help yourself meals when you have company — no three loose appliances being shifted around or three electric cords to deal with. My only problem with it is that I only ever seem to have two things to put in, leaving one empty crock, which everybody has to lift the lid and peer into. LOL!

    But now…Dessert!!! Thank you, thank you. There’s my third thing. ;)

    And no, I don’t work for them or get paid to brag on their products, but I do love my Trio. ;)

    Reply
    • Kate says

      April 7, 2012 at 11:48 am

      Wow!! I may have to get me one of those…

      Reply
  4. Kim Johnson says

    March 30, 2012 at 8:08 am

    It sounds great! Do you cook it on Low, Medium or Hi in the slow cooker?

    Thanks,
    Kim

    Reply
    • Kate says

      March 30, 2012 at 8:47 am

      On low, and thank you – I definitely need to add that to the directions (it would be SO sad to cook it for that long on high and have chocolate charcoal at the end!) Hug to you.

      Reply
  5. Miss McBooty says

    March 30, 2012 at 9:49 am

    Looks yummy!

    Reply
    • Kate says

      April 7, 2012 at 2:56 pm

      It IS!

      Reply
  6. Janet says

    March 30, 2012 at 10:11 am

    would this work if I doubled it? I am making a birthday cake for my daughter’s bday and need more.

    Reply
    • Kate says

      March 30, 2012 at 3:13 pm

      I’m sure it would…the trick would be finding a slow cooker that was big enough. I have a large size crockpot and it pretty much fills it up. Maybe you can make it in two slow cookers if you can borrow an extra?

      Reply
  7. Island Girl says

    March 30, 2012 at 10:18 am

    If you were going to take it to a potluck, do you think you could keep it warm on low or would it dry out and over-cook? OR… Could you cook it at home, stop it, and finish it at the potluck? I really want to take it to our church potluck tomorrow!

    Reply
    • Kate says

      March 30, 2012 at 3:16 pm

      You could definitely keep it on warm for a few hours (the Keep Warm setting, not the actual Low setting) and it should be fine. I don’t think you can stop and start it, since it’s still a cake and that would probably interfere with the proper rising. And while it is most wonderful when it is warm, it’s certainly still scrumptious at room temp, so you could make it at home and bring it to the potluck and serve it at regular temperature. People will still be in chocolate heaven!

      Reply
      • Island Girl says

        March 30, 2012 at 10:21 pm

        Perfect! I’ve got the ingredients and it’s going in the slow-cooker now! :)

        Reply
  8. Abbey says

    March 30, 2012 at 12:14 pm

    OMG! I am the ravenous college student you speak of! And today’s my birthday! I am going to the store and getting the ingredients now! thank you!

    Reply
    • Kate says

      March 30, 2012 at 3:16 pm

      Happy Birthday!!!!

      Reply
  9. Kate Gregory says

    March 30, 2012 at 12:32 pm

    Well I just drooled all over my keyboard! I have to try this soon!

    Reply
    • Kate says

      April 7, 2012 at 2:57 pm

      LOL! You do!

      Reply
  10. Katie @ OhShineOn says

    April 1, 2012 at 3:50 pm

    This is simply wonderful. The recipe seems easy to assemble and the ingredients are everything I’d want in a brownie cake recipe… Thanks for the post!

    Reply
    • Kate says

      April 7, 2012 at 2:57 pm

      You are so welcome…and it IS so easy, and great for a crowd…just don’t forget the ice cream! :)

      Reply
  11. Danielle says

    April 1, 2012 at 6:05 pm

    I made a version of your pear, ham and brie bake. It was delicious. http://allthingsyummyforfoodies.blogspot.com/2012/04/ham-cheddar-and-apple-bake.html

    Reply
    • Kate says

      April 7, 2012 at 11:47 am

      Looks scrumptious!

      Reply
  12. Tracy says

    April 2, 2012 at 3:28 pm

    Everything tastes better in a Mason jar!

    Reply
    • Kate says

      April 2, 2012 at 5:24 pm

      I so agree!!

      Reply
  13. Denice says

    April 8, 2012 at 7:58 pm

    Made this for Easter dinner today. YUMMY!!!

    Reply
    • Kate says

      April 8, 2012 at 8:40 pm

      I’m so glad! :)

      Reply
  14. Melinda says

    April 8, 2012 at 8:27 pm

    I made this today for Easter lunch and it was a HUGE hit! I was shocked at the response I got from this cake and will be making it again and again as this is my family’s new favorite! Thank you and Boomama for suggesting it!

    Reply
    • Kate says

      April 8, 2012 at 8:41 pm

      You are so welcome! It’s one of my family’s faves as well. (And I love BooMama!) :)

      Reply
  15. Paula says

    April 9, 2012 at 6:04 pm

    I tried it for Easter,followed the instructions, but it was burnt all around the edges and the bottom:(

    Reply
    • Kate says

      April 9, 2012 at 7:01 pm

      Oh no! Did you have your slow cooker on low, and do you have a big cooker? If you do, maybe yours has a higher heat level (some of the newer ones do)…if you decide to try it again, I’d check it at 5 hours to see if the middle is done. I hope the center was okay!

      Reply
    • Crystal POrter says

      February 17, 2013 at 7:46 pm

      Yeah- I came home to burnt cake today too :( SO SAD!! I think the middle is ok but 6.5 hours was way too long for sure!! I will have to try 5 hours next time.. maybe you should write it in the recipe as an FYI.. sad to have burnt choc. cake!

      Reply
      • Kate says

        February 17, 2013 at 8:07 pm

        I’m adding a note to the recipe now – maybe the newer slow cookers are at a higher heat than the older ones. :( Glad the middle is okay tho!

        Reply
  16. Trinity says

    April 17, 2012 at 1:19 pm

    My dad was skeptical when he saw me making this. He said it looked burnt in the pot. Well, my family has never been all that excited about my cooking, even when it’s actually good. However, this cake was a hit. The proof is undeniable!

    I finished making it last night before dinner. No one really touched it, so I was resigned (happily?) to eat it all by myself eventually. This morning, I woke up late, looked in the pot, and a third of the cake was gone, with a fork still in it! lol I guess we’ll just eat straight out of the pot for the rest of it. Just wait till I got get some vanilla ice cream… :D

    Reply
    • Kate says

      April 17, 2012 at 3:30 pm

      I absolutely LOVE this story! And I bet they never doubt your cooking ever again. :). Thanks for this great comment!

      Reply
  17. Tracy says

    April 22, 2012 at 11:16 pm

    I love your recipes. I too don’t really care for most cake boxes,( except brownies turn out reasonably well.) The strongest reason is the top of the cake becomes tacky(sticky) when cooled. I would guess, frosting them with a homemade one would take care of that. I just try not to have all that extra sugar. Sorry, I tend to go off on a tangent. I appreciate you saying that cakebox mixes are not your favorite, also. Because of that, I will definitely + happily try your cake recipe. Thank-You

    Reply
    • Kate says

      April 23, 2012 at 5:42 pm

      I’m with you on the brownie mix – they are pretty reliable. Let me know how you like this one when you try it! :)

      Reply
  18. KarenDF says

    July 4, 2012 at 4:07 pm

    Hello, Kate! I’m enjoying being distracted by your deeelish blog!!! Found you by following a yummy Low, Country Kabobs link on Facebook. Soooo, I must try this recipe! I fear that I will love it and then … Ohhhh, the places I could go with this recipe … visions of chopped pecans or coconut or bits of caramel dance through my head. Sighhhh.

    Reply
    • Kate says

      July 5, 2012 at 1:12 pm

      Hi Karen – I’m so glad you found me! And yes, you must! :) If you do any of those add-ins, let me know how they work out!

      Reply
  19. Channelle says

    August 22, 2012 at 12:09 pm

    Hi Kate, I’ve been following your blog for a little while now… I love your simple recipes with simple ingredients!! :) I really want to make this tonight, but I don’t have a slow cooker. Do you know what the temp/time would be if I made this in the oven?

    Reply
    • Kate says

      August 22, 2012 at 9:06 pm

      Hi Chanelle! Oh gosh…I’ve never made it not in the cooker, but my best guess would be 375 for about 30-40 minutes. But I can’t vouch for that…if you do try it will you let us know how it turned out?

      Reply
      • Channelle says

        August 22, 2012 at 10:46 pm

        Thanks Kate!! I’m planning on baking it ASAP and I’ll let you know how it goes. :)

        Reply
  20. Kristen says

    September 3, 2012 at 8:58 pm

    Made this last night, and I thought it was AMAZING. I loved the gelatinous texture that it had yet still tasted like ooey gooey goodness cake! Only thing…I have a brand new 6.5 qt crock pot, and it completely cooked in 3 hours, and the edges even burnt a little…just an FYI. Thanks for this amazing recipe!

    Reply
    • Kate says

      September 5, 2012 at 7:55 pm

      I know – it’s like pudding meets brownie, right?? As for the timing, thanks for letting us know – was it on high? That might have been the difference, I’m thinking.

      Reply
      • Kristen says

        September 16, 2012 at 8:27 pm

        It was not on high. It was for sure on low. But this crock pot is cooking EVERYTHING in almost half the time. It’s crazy. I’m trying this again tonight…but I added banana cream pudding mix :-/ I LOVEEEEE banana and chocolate together. I had to try it…I shall let ya know how it fared :) The texture seems a little bit different when I put it in the crockpot, but man oh man, it tastes heavenly as just a batter.

        Reply
        • Kate says

          September 17, 2012 at 8:04 am

          Definitely let me know – bananas and chocolate are HEAVEN!

          Reply
          • Kristen says

            September 17, 2012 at 6:10 pm

            You’ll probably moderate this, but here goes anyway…it’s sex in a mason jar, to be brutally honest.

          • Kate says

            October 12, 2012 at 6:00 pm

            I would NEVER moderate this! Thanks for my laugh of the day. :)

  21. Joann says

    September 30, 2012 at 11:04 pm

    I want to try this in the mason jars, but not sure how many jars will i need? So I was wandering if you could tell me how many to use.

    Reply
    • Kate says

      October 1, 2012 at 8:16 pm

      Well, it makes about 12 servings, so if you want to serve it all at once I’d plan for 12, especially with the ice cream. But it reheats pretty well, so if you buy mason jars in packs of 8 you will be fine – depends how many lucky people are getting dessert that day. :)

      Reply
  22. Jen says

    February 7, 2013 at 11:42 am

    Got here from Buzzfeed. Going to try this one out this weekend. Would be perfect for “Dessert before supper” day at the cottage this summer. I’m sure the kids will love eating out of the jar. The BBQ and the slow cooker are the only way hints get cooked up there in summer as the stove and oven heat the place up too much and it never cools down again.

    Reply
    • Kate says

      February 8, 2013 at 7:23 am

      Dessert before supper day? I absolutely LOVE it! :)

      Reply
  23. Alanna says

    February 10, 2013 at 10:27 pm

    Hey there!

    My dad found you on Pinterst. He came over to my house tonight for a TV show marathon and brought all the ingredients with him! At first neither of us knew if it was done or not. It didn’t become poofie. I set my timer for 4 hours since my crock pot always cooks things hotter but knew your recipe called for 6-7. I should have stuck to my gut instincts and turned it off at the 4 hour mark (outside was burnt, inside was perfect!) It was still very yummy. Even my roommate loved it! Hopefully next time I make it I don’t burn the outside.
    Thanks for the great recipe!! :)

    Reply
    • Kate says

      February 11, 2013 at 3:42 pm

      First of all, I am tickled pink that your dad found me on Pinterest, and I LOVE it that you do tv marathons together! I think you are probably completely right about your crock pot (sometimes appliances have their own distinct personalities. My oven is on the coolish side, so I’ve learned to work with it!). Glad you are making it again!!

      Reply
  24. Abby says

    February 13, 2013 at 11:22 am

    I’m making this tomorrow for Valentines Day but it’s only for two people so I was thinking about cutting the recipe in half. Have you tried this before? If so, would I need to cut down the cooking time?

    Reply
    • Kate says

      February 13, 2013 at 11:25 am

      Hi Abby! I haven’t ever cut the recipe down, so I’m not sure how that would work – sorry! I CAN tell you that the leftovers (yes, there have actually been leftovers) are pretty wonderful though, especially if you reheat them in the microwave for about 15 seconds. Happy Valentine’s Day – someone is going to feel very loved! :)

      Reply
  25. Karis C. says

    February 14, 2013 at 5:49 pm

    I don’t know what I did wrong but I made this and went out to run some errands, I came in and my whole house smelled of something super sweet but very burnt. I had it on the low setting and it had only been in for just over 3 hours but the edges were burnt like charcoal. So sad, I was planning to have this as part of my Valentine’s dinner tonight. Not sure what went wrong :(

    Reply
    • Kate says

      February 14, 2013 at 7:57 pm

      Hi Karis and oh no! The only thing I can think of is that some slow cookers (as you can see from the comments above) cook this just perfectly, but some seem to run hotter than mine and the edges get burnt. I’m hoping that the middle was ok, because it does seem like the perfect Valentine’s treat!

      Reply
  26. Abby says

    June 26, 2013 at 11:39 am

    Can this be doubled and still fit in a 6qt pot?

    Reply
    • Kate says

      June 30, 2013 at 8:55 am

      Yikes! I wish I knew. I would be a little concerned less about it fitting (it puffs up some but not a lot) and more that it might not get all the way cooked in the middle with all that extra batter.

      Reply
  27. Helen says

    July 17, 2013 at 6:05 pm

    This chocolate cake mix pudding cake sounds yummy, has anyone tried it with lemon cake mix and lemon puuding?

    Reply
    • Kate says

      July 21, 2013 at 9:46 am

      Great question! Looking forward to seeing what folks say.

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Pasta with Buttered Sour Cream and Bacon
  • Red Wine Short Ribs
  • Grandpa's Coca-Cola Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.