Slow Cooker Brownie Pudding Cake

ByKate Morgan JacksonUpdated: March 18, 202474 Comments
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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.  

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!

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Slow Cooker Brownie Pudding Cake

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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!

  • 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

Ingredients

Scale
  • One 15.25 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.)

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74 Comments

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

    Reply

    1. 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

    2. 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

      1. 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

  2. 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

  6. 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

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

      Reply

  8. 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

  9. 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

    1. 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

    1. 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

    1. 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

  13. 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

  14. 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

      1. 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

        1. 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

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