Crock Pot Elvis Pudding Cake
This Crock Pot Elvis Pudding Cake is an easy, decadent dessert featuring banana, peanut butter, and chocolate flavors!
Servings: 8 servings
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
- Whipped cream optional, for serving
- Fresh banana slices optional, for serving
Instructions
Preparation Steps:
- In a large mixing bowl, whisk together the instant banana cream pudding mix and cold milk until smooth, ensuring no lumps.
- Add the creamy peanut butter to the pudding mixture and stir well until fully combined.
- In another bowl, combine the yellow cake mix with the peanut butter pudding mixture. Stir until just combined.
- Gently fold in the peanut butter chips and chocolate chips into the batter.
- Lightly grease the inside of your Crock Pot and pour the batter in, spreading it out evenly.
- Cover the Crock Pot and cook on low for 2 to 3 hours, checking with a toothpick for doneness.
- Once cooked, allow the cake to cool slightly before serving. Top with whipped cream and fresh banana slices if desired.
Equipment
- Crock Pot
- Mixing Bowls
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for a quick treat.
- For a healthier twist, use a sugar-free banana pudding mix.