This Southern-style Slow Cooked Mississippi Mud Pudding Cake is pure chocolate bliss! Gooey, rich, and made for sharing, serve it warm right out of the slow cooker.

Easy Slow Cooked Mississippi Mud Pudding Cake Recipe

If you’re not familiar with the term “Mississippi Mud,” don’t worry—despite the name, it’s all about rich, delicious chocolate (the best kind of mud, if you ask me!). This slow cooker Mississippi Mud cake is the perfect make-ahead dessert. Simply mix all the ingredients, pour them into your slow cooker or crockpot, and let it bake while you enjoy your meal. As it cooks, your kitchen will fill with the irresistible aroma of warm, melting chocolate.

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. Slow cooker cakes and crockpot desserts are simple to prepare, require minimal cleanup, and can be served straight from the slow cooker, making dessert time effortless and indulgent.

Checkout this quick list of ingredients you’ll need to make Slow Cooked Mississippi Mud Pudding Cake: (Scroll down for full printable recipe card.)

Flour – Self rising flour forms the base of the cake batter. It already has baking powder and salt added.
Cocoa – Unsweetened cocoa powder gives the cake its signature flavor.
Sugar – Granulated sugar for sweetness.
Liquid – Half and half and vegetable oil add moisture.
Nuts – Walnuts add crunch and texture.
Flavoring – Vanilla extract for creamy floral notes.
Chocolate Chips – Semi sweet chocolate chips amp up the chocolate flavor.
Pudding Sauce – Hot water, espresso powder, dark brown sugar, more cocoa powder.
Garnish – Marshmallow cream to drizzle on top before serving.

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How to Make the BEST Slow Cooked Mississippi Mud Pudding Cake 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.

Sift Dry Ingredients – Use a whisk to sift together the White Lily self-rising flour, granulated sugar, and cocoa powder.
Wet Ingredients – Mix-in the half and half, oil and vanilla. Whisk until smooth.
Add Nuts and Chocolate Chips – Stir in 1/2 cup nuts and 1/2 cup chocolate chips. The batter will be thick.
Prepare Crockpot – Spray the inside of a 6-quart oval slow cooker liberally with cooking spray. Spoon the batter evenly into the slow cooker.
Pudding Layer – Dissolve the espresso in the hot water then whisk in the cocoa powder and brown sugar until dissolved. Gently pour pudding over the batter. Don’t stir.
Cover with Paper Towels – Place doubled paper towels over the slow cooker opening and lock the lid in place. Cook on high per the cooking time in the recipe.
Let Stand – Uncover and remove the crock from the slow cooker. Allow to rest for 20 minutes.
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.

Kitchen Equipment to Make Mississippi Mud Pudding Cake Recipe

Two medium bowls.
Balloon whisk.
Knife and chopping board or nut chopper.
Measuring cups and spoons.
6 quart slow cooker.

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Recipe Variations, Tips and Substitutions

Flour – To make your own self-rising flour for this cake sift together, 1 1/2 cup all-purpose flour, 2 1/2 tsp baking powder and 1/2 tsp salt. Proceed with the recipe as written.
No Eggs – That’s right, this cake doesn’t require eggs, it’s not an ommission.
Nuts – You can use almonds or pecans in place of walnuts.
Marshmallow Fluff – As the marshmallow cream sits on top of the warm chocolate cake it softens and melts oozing down the sides. This is normal.
Mini Marshmallows – You can top this cake with mini marshmallows n place of marshmallow cream. should you choose to do so, allow them enough time to sit on the cake and melt before serving.
Paper Towels – 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.
Scoop and Serve – 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.
Garnish – Just before serving, sprinkle a few toasted pecans or walnuts nuts on top for crunch.
Toppings – You could top this pudding cake with vanilla ice cream in place of marshmallow fluff, or simply top it with a dollop of whipped cream or whipped topping like Cool Whip.
The Cake Forms Its Own Sauce– This pudding cake forms it’s own chocolate pudding sauce while it bakes in the slow cooker, hence the name. The cake will appear cooked on top while the pudding forms on the bottom of the dish in the slow cooker.

Storage and Leftovers

Leftovers – Store leftover Mississippi Mud Pudding Cake in an airtight container chilled in the refrigerator for up to 4 days.
Reheating – Reheat gently in single servings in the microwave. You can enjoy this cake chilled or at room temperature.
Freezer – Let the cake cool, completely then store it in a freezer safe container for up to 2 months. thaw in the fridge and reheat just before serving.

More Chocolate Dessert Recipes to Make

Easy Chocolate Mousse is an impressive and simple dessert to make.
Skip the oven and make this upside down Slow Cooker German Chocolate Cake ends up with the coconut pecan icing on the bottom instead of the top.
No bake Death by Chocolate Eclair Cake.
Individual Chocolate Tarts are sure to steal the show!
Treat the family to this Crockpot Hot Chocolate.
German Chocolate Brownies for game day, the holidays and handheld dessert snacking.
Mississippi Mud Pie is a classic that never disappoints.
Chocolate fans will love this Slow Cooker Brownie Pudding from Crazy For Crust

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