Home » Recipes » Desserts » Cakes » Crock Pot Elvis Pudding Cake

Crock Pot Elvis Pudding Cake

Slow Cooker Elvis Cake


Crock Pot Elvis Pudding Cake has plenty of banana and peanut butter flavor and a pudding-like texture. Plus a little chocolate for good measure. This slow cooker dessert is super easy to make with a box of cake mix and a box of instant banana cream pudding mix.

Crock Pot Elvis Pudding Cake


Elvis’s birthday is just around the corner. I think he would have been something like 82 years old. It’s common knowledge that Elvis liked to eat peanut butter and banana sandwiches.

Crock Pot Elvis Pudding Cake


A box of banana cream instant pudding mix produces the banana flavor in this yummy crock pot dessert. The base of the cake is yellow cake mix with peanut butter mixed into the batter.

The pudding mix gets mixed with milk to make pudding and then poured into the crock pot when it is just partially set.

Crock Pot Elvis Pudding Cake


The peanut butter flavored batter gets poured on top. The whole thing is cooked for 3 to 3 1/2 hours on LOW.

Crock Pot Elvis Pudding Cake


Next, take the lid off and sprinkle a bunch of peanut butter chips and a few chocolate chips on top. Cover the crock pot again until the chips are partially melted.

Crock Pot Elvis Pudding Cake


I adore the flavor of peanut butter and banana together. In fact, a banana smeared with peanut butter is my go to breakfast. I never get tired of it.

This Crock Pot Elvis Pudding Cake takes the wonderful combination of peanut butter and bananas to a whole new level. It tastes divine served warm or cold with a little whipped cream and fresh banana slices.

Crock Pot Elvis Pudding Cake

Never miss a recipe. Follow Spicy Southern Kitchen on Instagram and Facebook.

Slow Cooker Elvis Cake

Crock Pot Elvis Pudding Cake

SERVINGS: 12 servings


  • 1 (3.4-ounce) package instant banana cream pudding mix
  • 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


  • In a medium bowl, whisk together pudding mix and milk for 2 minutes. Let stand for another 2 minutes, or until soft-set. Pour into a greased 6-quart slow cooker.
  • Prepare cake mix according to package directions, adding in the 1/2 cup peanut butter.
  • Pour cake batter over pudding.
  • Cover and cook on LOW for 3 to 3 1/2 hours.
  • Sprinkle peanut butter chips and chocolate chips on top. Cover crock pot, but turn it off, and let stand 15 minutes to partially melt the chips.
  • Serve warm with whipped cream and banana slices.


Store leftovers in refrigerator. They can be eaten cold or reheated in the microwave.

Want to Save This Recipe?


Adapted from Taste of Home

More Slow Cooker Desserts

Slow Cooker Lemon Cake. This crock pot cake is moist and has lots of fresh lemon flavor.

Slow Cooker Lemon Cake

Crock Pot Pecan Pie

Crock Pot Pecan Pie

 Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

7 thoughts on “Crock Pot Elvis Pudding Cake”

  1. This didn’t work for me at all! The flavor profile is there. I had cake on the outer rim and just goop on the top. I even left in crockpot over 5 hours. The pudding just remained soup on the bottom

    1. Christin
      Christin Mahrlig

      I wouldn’t recommend doubling it. I think it would get overdone around the edges and not cooked enough in the middle. Maybe a neighbor has a crock pot you could borrow and you could make two?

  2. Jessica @ A Kitchen Addiction

    I need to use my crock pot for dessert more often! This pudding cake looks so good!

Scroll to Top