~ Fudgey Pecan Chocolate Pudding Cake ~

Cassie *


My Aunt has been making this for years. Not sure where the recipe came from, but it's delicious! I never stray from her recipe unless I use Kahlua in place of the vanilla.

Enjoy with a big scoop of vanilla bean ice cream or whipped cream!


★★★★★ 1 vote

4 - 6
10 Min
2 Hr 15 Min
Slow Cooker Crock Pot


  • 1 1/3 c
  • 2 - 0.7 oz
    packages - instant coffee granules
  • 4
    eggs, slightly beaten
  • 1/4 tsp
  • 2 tsp
    vanilla extract
  • 1/2 tsp
  • 1/3 c
    unsweetened hershey cocoa
  • 1 c
  • 1 stick
    butter, melted
  • 1/2 - 3/4 c
    toasted pecans

How to Make ~ Fudgey Pecan Chocolate Pudding Cake ~


  1. Slightly beat eggs in a bowl. Set aside. Melt butter, set aside. Add all remaining ingredients to a medium bowl, whisk together then stir in the butter and eggs.
  2. Spray a 3 - 4 quart slow cooker with cooking spray or lightly grease.

    Spread batter into pot, cover and cook on low for 2 - 2 1/2 hours or until set around the edges and soft in center. Turn off and let set with lid for 30 minutes.
  3. Serve warm with ice cream or cool whip.

Printable Recipe Card

About ~ Fudgey Pecan Chocolate Pudding Cake ~

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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