Elvis' Pudding Cake Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 cup creamy peanut butter
- 2 cups peanut butter chips
- 3 cups cold 2% milk
- 1 package (3.4 ounces) instant banana cream pudding mix
- 1 package banana cake mix (regular size)
- 1 cup chopped dried banana chips
- Carbohydrate 9.12800000154327 g
- Cholesterol 0 mg
- Fat 23.5153333373091 g
- Fiber 2.8000000004734 g
- Protein 11.7086666686463 g
- Saturated Fat 4.88432000081203 g
- Serving Size 1 1 serving (47g)
- Sodium 172.946666668008 mg
- Sugar 6.32800000106988 g
- Trans Fat 0.796133333532003 g
- Calories 274 calories
Directions In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, adding peanut butter before mixing. Pour over pudding. Cover and cook on low for 3 to 3-1/2 hours or until a toothpick inserted near the center comes out with moist crumbs. Sprinkle with peanut butter chips; cover and let stand for 15-20 minutes or until partially melted. Top with banana chips. Yield: 12 servings. Originally published as Elvis' Pudding Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p91 Nutritional Facts 2/3 cup equals 574 calories, 29 g fat (11 g saturated fat), 57 mg cholesterol, 564 mg sodium, 67 g carbohydrate, 3 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
