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Homemade Crock Pot Elvis Pudding Cake photo

Crock Pot Elvis Pudding Cake

This Crock Pot Elvis Pudding Cake is a warm, gooey delight combining peanut butter, banana, and chocolate flavors!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 package instant banana cream pudding mix 3.4-ounce
  • 3 cups cold whole or 2% milk
  • 1 package yellow cake mix regular size
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups peanut butter chips
  • 1/2 cup chocolate chips
Optional Toppings:
  • Whipped cream optional
  • Fresh banana slices optional

Equipment

  • Crock Pot
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Serving Spoon

Method
 

Cooking Steps:
  1. 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.
  2. In another large bowl, combine the yellow cake mix and peanut butter. Mix until the peanut butter is evenly distributed.
  3. Gradually add the pudding mixture to this bowl, stirring until well combined.
  4. Gently fold in the peanut butter chips and chocolate chips into the cake batter.
  5. Lightly grease the inside of your crock pot. Pour the cake batter into the crock pot, spreading it evenly.
  6. 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.
  7. 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.