This ooey gooey Slow Cooked Mississippi Mud Pudding Cake is a chocoholics dream. It's a spectacular dessert option when entertaining family and friends and you can serve it straight from the slow cooker.
Easy Slow Cooked Mississippi Mud Pudding Cake Recipe
If you're not familiar with the term "Mississippi Mud" rest assured in this case it refers to chocolate. My favorite kind of mud. For this slow cooked cake, you can mix all of the ingredients together then pour it into your slow cooker at the beginning of your meal. Doing so, will give you ample time to visit with family and guests with the bonus of the heavenly smell of warm chocolate. Slow cooker and crockpot cakes are a terrific dessert option and can be served straight from the slow cooker.
How to Make Ooey Gooey Slow Cooked Mississippi Mud Pudding Recipe
I really love how simple this pudding cake is to make and the ease of being able to serve it with a dollop of marshmallow cream on top. The marshmallow cream melts and combines with the chocolate pudding sauce resulting in a dessert that's guaranteed to satisfy your chocolate craving.
- Ingredients you'll need to make homemade Mississippi Mud Pudding Cake: Self rising flour, sugar, cocoa powder, half and half, vegetable oil, chopped pecans or walnuts, vanilla extract and semi sweet chocolate chips. You'll also need hot water, espresso powder, dark brown sugar, more cocoa powder and marshmallow cream to drizzle on top before serving.
- This pudding cake forms it's own chocolate pudding sauce while it bakes in the slow cooker, hence the name. It's rich and decadent and can be served straight from the slow cooker.
- Paper towels placed over the opening of the slow cooker will absorb the condensation that forms while it's cooking and prevents it from dropping onto the cake while it's baking.
- As the marshmallow cream sits on top of the warm chocolate cake it softens and melts oozing down the sides.
- Don't expect this cake to cut like a sheet cake or a layer cake. It's meant to be gooey and spooning it into dessert bowls is the way to go.
- Jut before servings, sprinkle a few toasted pecans or walnuts nuts on top for crunch.
- You could also top this pudding cake with ice cream.
- Store leftover Mississippi Mud Pudding cake chilled for up to 4 days. Reheat in the microwave in single serving portions before serving.
More Southern Style Slow Cooker Desserts to Make
If you've never baked cake or desserts in your crockpot, you're in for a treat. It frees up the oven on busy cooking days and perfection when entertaining. I like to serve the meal to my guests and have dessert simmering in the slow cooker while we eat. After dinner, a warm dessert is ready and waiting for you when you're ready to eat. For more slow cooking dessert inspiration you may also like these recipes:
- Slow Cooked Cherry Pineapple Dump Cake is one of those oh-so-simple dump and go desserts.
- Upside down Slow Cooker German Chocolate Cake ends up with the coconut pecan icing on the bottom instead of the top.
- Crockpot Apple Dump Cake is drizzled with a butterscotch ganache that takes it over the top.
- Chocolate fans will love this Slow Cooker Brownie Pudding from Crazy For Crust
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Disclaimer: The J.M. Smucker Company has compensated me for this post as one of their 2015 Brand Ambassadors representing White Lily flour. The opinions and text are all mine. Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa
Slow Cooked Mississippi Mud Pudding Cake
- 1 ½ cup White Lily self-rising flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ cup half & half
- 3 tablespoon vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup toasted chopped pecans or walnuts divided
- ½ cup mini semi-sweet chocolate chips
- 1 cup light or dark brown sugar
- ⅓ cup unsweetened cocoa
- 2 cup hot water mixed with 2 teaspoon instant espresso
- 1 7 oz container marshmallow cream
- In a large bowl, whisk together the White Lily self-rising flour, granulated sugar, and cocoa powder.
- Mix-in the half & half, oil and vanilla. Whisk until smooth.
- Stir in ½ cup nuts and ½ cup chocolate chips. The batter will be thick.
- Spray the inside of a 6-quart oval slow cooker liberally with cooking spray. Spoon the batter evenly into the slow cooker.
- Dissolve the espresso in the hot water. Whisk together the hot water, cocoa powder and brown sugar until dissolved. Gently pour over the batter. Don't stir.
- Place doubled paper towels over the slow cooker opening and place the lid on top. Cook on high for 2 hours.
- Uncover and remove the crock from the slow cooker. Allow to rest for 20 minutes.
- The cake will appear cooked on top while the pudding forms on the bottom of the slow cooker. To serve, scoop into serving dishes and spoon the pudding over the cake.
- Serve warm with a dollop of marshmallow cream and a sprinkle of toasted nuts.
I'm not sure I understand. Prior to baking the cake batter is thick. After baking, the cake rises to the top with the pudding or "liquid" forming underneath.
I am ready to prepare this recipe for supper tonite; however my cake batter seems MUCH drier than what's pictured. Should I add a bit more liquid?
It's a fun cake to make, enjoy Dianne!
This looks so amazing. I'm not a sweet freak, but I definitely want to try this. It looks absolutely sinful!!