Crock Pot Elvis Pudding Cake
When it comes to indulgent desserts, few combinations can rival the flavor profile of peanut butter, banana, and chocolate. Inspired by the King himself, this Crock Pot Elvis Pudding Cake brings together those beloved ingredients in a warm, gooey cake that’s perfect for sharing (or not!). This dessert is not only simple to whip up but also offers an impressive presentation, making it a fantastic choice for gatherings or a cozy night in. Imagine the sweet aroma wafting through your home as this cake slowly cooks—pure bliss!
Why This Crock Pot Elvis Pudding Cake Stands Out
This Crock Pot Elvis Pudding Cake is a unique twist on traditional desserts, combining the nostalgic flavors of Elvis Presley’s favorite snacks into a luscious pudding cake. The slow cooking method allows the ingredients to meld beautifully, creating a moist and flavorful cake that is unlike anything you’ve tasted. The crispy edges, soft center, and melted chocolate chips create a delightful texture that will keep you coming back for more. Plus, the ease of using a crock pot means you can set it and forget it, making dessert preparation a breeze.
Shopping List
- 1 (3.4-ounce) package instant banana cream pudding mix – This gives the cake its banana flavor and creamy texture.
- 3 cups cold whole or 2% milk – Essential for mixing with the pudding for that perfect consistency.
- 1 package yellow cake mix, regular size – The base of our pudding cake, providing sweetness and structure.
- 1/2 cup creamy peanut butter – Adds richness and that signature peanut flavor.
- 1 1/2 cups peanut butter chips – For those peanut butter lovers, these chips melt beautifully into the cake.
- 1/2 cup chocolate chips – A sweet contrast to the peanut butter and banana flavors.
- Whipped cream, optional – To serve on top, adding a light, fluffy element.
- Fresh banana slices, optional – For garnish and extra banana flavor.
Equipment & Tools
- Crock Pot – The star of the show that allows for slow cooking.
- Mixing Bowls – For combining the pudding and cake mix ingredients.
- Measuring Cups and Spoons – To ensure perfect ingredient ratios.
- Spatula – For mixing and spreading the batter into the crock pot.
- Serving Spoon – To serve this delightful cake straight from the pot.
Crock Pot Elvis Pudding Cake Cooking Guide
Step 1: Prepare the Pudding Mixture
In a mixing bowl, combine the instant banana cream pudding mix with 3 cups of cold milk. Whisk it together until it thickens, which should take about 2 minutes. Set this mixture aside for now.
Step 2: Mix the Cake Batter
In another large bowl, combine the yellow cake mix and peanut butter. Use a spatula to mix until the peanut butter is evenly distributed throughout the cake mix. Gradually add the pudding mixture to this bowl, stirring until all ingredients are well combined.
Step 3: Add the Chocolate and Peanut Butter Chips
Gently fold in the peanut butter chips and chocolate chips into the cake batter. This is the moment where the magic happens, as these chips will create delicious pockets of flavor throughout the cake.
Step 4: Prepare the Crock Pot
Lightly grease the inside of your crock pot with cooking spray or butter to prevent sticking. Pour the cake batter into the crock pot, spreading it evenly with your spatula.
Step 5: Cook the Cake
Cover the crock pot with its lid and set it to cook on low for about 3 to 4 hours. Depending on your crock pot, you may want to check it around the 3-hour mark. The cake is ready when the edges are set, and the center is slightly firm to the touch.
Step 6: Serve and Garnish
Once cooked, turn off the crock pot and let the cake cool for a few minutes before serving. Scoop out portions of the warm cake and top with whipped cream and fresh banana slices if desired. Enjoy this delightful treat warm for the best experience!
Variations for Dietary Needs
- Dairy-Free: Substitute whole or 2% milk with almond milk or coconut milk.
- Gluten-Free: Use a gluten-free yellow cake mix to make this dessert suitable for gluten-sensitive individuals.
- Reduced Sugar: Opt for a sugar-free cake mix and pudding for a lighter version.
- Nut-Free: Replace peanut butter with sunflower seed butter and omit peanut butter chips to make it nut-free.
Flavor Logic
The combination of banana, peanut butter, and chocolate is not only nostalgic but also harmonious. Bananas add natural sweetness and moisture, while peanut butter contributes creaminess and a savory note. Chocolate chips provide a rich, melty finish that complements the other flavors beautifully. This dessert is a wonderful balance of sweet and salty, rich and light, making it a crowd-pleaser for all occasions.
Storage Pro Tips
To keep your Crock Pot Elvis Pudding Cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 15-20 seconds for a warm dessert experience. If you want to keep the cake longer, you can freeze it in an airtight container for up to 2 months. Simply thaw in the fridge overnight before reheating.
Popular Questions
Can I make this dessert in the oven instead of a crock pot?
Yes! If you prefer to bake this dessert in the oven, preheat your oven to 350°F (175°C). Pour the batter into a greased 9×13-inch baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Can I substitute the pudding mix flavor?
Absolutely! You can experiment with other instant pudding flavors such as vanilla or chocolate for a different twist on the cake’s flavor profile.
How do I know when the cake is done cooking in the crock pot?
The cake is done when the edges are set and the center is slightly firm to the touch but not jiggly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Can I add nuts to the cake mix?
Yes! Feel free to add chopped walnuts or pecans for an extra crunch and flavor. Just fold them in along with the chocolate and peanut butter chips.
Serve & Enjoy
Once you have created this delightful Crock Pot Elvis Pudding Cake, the only thing left to do is to gather your friends and family to share in this delicious experience. Whether you choose to serve it warm with whipped cream and banana slices or enjoy it on its own, this cake is sure to impress. The next time you want to whip up a dessert that’s as easy as it is delicious, look no further than this incredible pudding cake.
This Crock Pot Elvis Pudding Cake is a testament to comfort food at its finest, marrying flavors that evoke joy and nostalgia. Don’t wait any longer—set your crock pot, and let the magic happen!
Crock Pot Elvis Pudding Cake
Ingredients
Equipment
Method
- In a mixing bowl, combine the instant banana cream pudding mix with 3 cups of cold milk. Whisk it together until it thickens, about 2 minutes. Set aside.
- In another large bowl, combine the yellow cake mix and peanut butter. Mix until the peanut butter is evenly distributed.
- Gradually add the pudding mixture to this bowl, stirring until well combined.
- Gently fold in the peanut butter chips and chocolate chips into the cake batter.
- Lightly grease the inside of your crock pot. Pour the cake batter into the crock pot, spreading it evenly.
- Cover and cook on low for about 3 to 4 hours. Check around the 3-hour mark; the cake is ready when edges are set and center is slightly firm.
- Once cooked, let the cake cool for a few minutes before serving topped with whipped cream and fresh banana slices.
Notes
- For dairy-free, use almond or coconut milk.
- For gluten-free, opt for a gluten-free yellow cake mix.
- Store leftovers in an airtight container for up to 3 days.
