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Slow Cooker Elvis Cake
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1 from 1 vote

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.