Hot Fudge Pudding Cake is made from simple ingredients you’ve already got in your kitchen. The iron skillet gives a “crispy-around-the-edges” touch that only an iron skillet can do.
Hot Fudge Pudding Cake is a recipe that has been around our family for years and years. Making it in an iron skillet is an update (or is that a throwback?) that gives it a crispy edge and keeps it warm while you eat dinner.
Perfect timing would have you pulling it out of the oven about 10 minutes before you sit down to eat your meal. Of course, perfect timing isn’t always possible, and it’s going to be delicious no matter what.
Family Recipes are Just the Best
The first time we had Hot Fudge Pudding Cake it was made by Buddy’s Aunt Norma and that was over 30 years ago. The only alteration we’ve made to her original recipe is to make it in an iron skillet.
The cooking time had to be adjusted downward because it takes a little longer in the 9×9 inch pan like she used, but that’s simple enough. If you don’t have an iron skillet you can certainly use a 9×9 pan, but if you don’t have an iron skillet, why not?
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Here you’ll find a full selection of iron skillets. They all have Amazon four star or above ratings.

Some of our favorite iron skillet recipes:
- Old Fashioned Tomato Gravy
- Cajun Crab Dip
- Collard Greens Dip
- Skillet Focaccia Bread
- Peach Crumble with Butter Pecan Topping
- Savory Dutch Baby Pancake
- Sweet Potato Cake with Praline Icing
- Iron Skillet Potatoes
Hot Fudge Pudding Cake Uses Ingredients You Probably Already Have on Hand
If you’re like me, you love a recipe that you can make when the mood strikes you. You know that feeling…. you have a sudden desire for something warm and chocolaty and sweet. There’s no time to run to the store for crazy off-the-wall ingredients.
This recipe uses sugar, flour, cocoa, butter, brown sugar, milk, vanilla and a little baking powder and salt. You’ve got all that right?
Now, whoever it is that took those simple ingredients and made this delicious Hot Fudge Pudding Cake the first time is an absolute genius. And, if they were here right now, I’d give them a big ol’ hug.

Couldn’t you just jump right into that? It certainly looks just divine to me, but I’ve got something to share with you all. While brown foods can be the tastiest dishes on the planet, they are extremely difficult to photograph.
Making brown food look as good as it tastes and smells is a huge challenge to anyone who photographs food. Adding a bit of color is one trick. Enter the maraschino cherry.
Maraschino Cherries
But, here’s something we recently discovered. These neon red maraschino cherries are impersonators. Yes, they’re bright and colorful, but the taste is nothing like a genuine maraschino cherry.
We were only recently introduced to these Luxardo Original Maraschino Cherries.
I know they’re crazy expensive, so you’ll want to use them sparingly, but they’re like night and day from those red things. The best description I can come up with for the texture is “velvety”.
If you like a Manhattan or an Old Fashioned you’ll want a jar of these to keep in your bar.
I realize that you came for a visit today to get the recipe for Iron Skillet Hot Fudge Pudding Cake, not a discourse on maraschino cherries, but I just couldn’t resist the opportunity to tell y’all about that great discovery. On to the chocolate goodness.

A heads up about the Hot Fudge Pudding Cake Recipe (video):
We’ve had readers question the recipe directions because this cake is assembled in an unconventional fashion. Just rest assured that the recipe is correct and your pudding cake is going to be fabulous.
Yes, there’s a batter in the skillet first. Then a mixture of dry ingredients get sprinkled on top. Finally hot water is poured over the whole thing. We’ve made it countless times and it’s always been great, so don’t worry…
Watch the video for even more assurance that you’re doing it right.

Iron Skillet Hot Fudge Pudding Cake
Ingredients
- 1-1/4 cup sugar divided
- 7 Tablespoons cocoa divided
- 1/4 teaspoon salt
- 1 cup flour
- 2 teaspoons baking powder
- 1/3 cup butter melted
- 1/2 cup milk
- 1/2 cup brown sugar
- 1-1/2 teaspoons vanilla
- 1-1/4 cup hot water
Instructions
- Combine 3/4 cup sugar, flour, 3 Tablespoons cocoa, baking powder and salt.
- Blend in milk, butter and vanilla. Beat until smooth.
- Pour batter into oiled 10 inch iron skillet.
- Combine remaining sugar, brown sugar, 4 Tablespoons cocoa and sprinkle over batter.
- Pour hot water on top.
- Bake at 350 degrees for 30-35 minutes.
- Let stand 15 minutes before serving. If desired, top with whipped cream and/or ice cream.
Video
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I can’t begin to tell you how much I adore this recipe for Iron Skillet Hot Fudge Pudding Cake— I almost want to drop everything today and make a nice skillet of Hot Fudge Pudding Cake and eat the entire thing.
hahaha…. Go for it, Heidy!
I used to have my grandmother’s old skillet but I did not clean it correctly and everything stuck. Want to get a new one just to make this.
You should, Maria. It’s like the original non-stick and we use ours all the time.
Would love to use my iron skillet but I have a white, glass top cook top tat I am afraid it would scratch if used….
Oh my!!! This is the stuff dessert dreams are made of!! I need this asap!
Thanks, Mindy! Enjoy.
Oh yum! I always forget that I can make desserts in my skilled. Will have to give this a try!
They’re simply the best, Lisa. Hope you enjoy!
Wow! This looks incredible! I want a big slice of dessert for lunch today!
It is pretty yummy, Kristina!
My skillet’s 12 inches. How should I adjust the cooking time?
Love this recipe.
Hmmm…. Karen, I think I would check it after about 25 minutes. As long as it looks done (kind of like brownies) across the top you should be fine, but it will be thinner than mine. If you want a bigger, thicker pudding cake you could adjust all the ingredients by adding 1/4 more of everything and then cook it 40 minutes or so. Just thinking about 12″ of this stuff makes me hungry!
What a great recipe! Looks absolutely divine!
Thanks so much, Julie!
The hot fudge pudding cake is in the oven. Read the recipe about 15 minutes ago, so it’s super easy to throw together. I have a feeling it will be even easier to eat!! Thanks, ya’ll!
Yay! I bet it was yummy, Sherry!
This is one of my favorite dishes but I never thought about making it in a skillet!!!
It gives a crispy edge and stays warm longer when you make it in a skillet. Enjoy!
This sounds really good but it has a lot of sugar in it and I am diabetic. How can I adjust the sugar?
Barbara, I’m sorry, but I’m not really familiar with sugar-free baking methods.
Made it. Loved it.
Yay! So happy to hear that!
I stopped cooking in cast iron years ago – too heavy for me to lift (I’m 75). Could I bake it in a Corning Ware or Pyrex 9″ dish? I’d feel better if it had an egg in it – more wholesome.
Thanks
Elizabeth, It would absolutely be fine made in Pyrex or Corning Ware. I wouldn’t add an egg, though. I don’t believe you’d get that great hot fudge sauce if you do. Just between us – there’s nothing wholesome about this recipe. It’s all about chocolately goodness 🙂
Would this work with a 12″ cast iron skillet. It’s the only one I have right now and I’d love to make this cake. I’m assuming it would be more a case of changing the cooking time, but just wondering if you have used a larger skillet.
I have not, but I think you’re correct. It should cook a little more quickly – maybe 8-10 minutes. Come back and let us know how it turns out.
This looks good, quick and easy! What size cast iron do you use?
Thank you,
Carol
Thanks, Carol. It really is simple, but delicious. As per the recipe we use a 10″ inch skillet. Reading through the comments though I see where other readers have used 12 inch.
This recipe would be so much easier to follow if the word “divided” was added after the sugar and the cocoa in the ingredient list. Trying to make this while distracted by children and just totally messed it up because that omission. In the oven but might be a disaster.
I am so sorry that this happened to you. As it was a family recipe we had written up just as Aunt Norma did, but you are certainly correct about adding the word “divided” and we have edited the recipe to do just that. It’s funny that you are the first one to mention it to us, but I’m glad that you did. Thank you!
This looks so delicious and yummy! My daughter and husband are going to love this recipe! So excited to give this a try!
Thanks so much, Beth!
This fudge cake looks super moist and delicious! I’ve never made a cake in a skillet before, but it looks so easy!
It’s an unusual but easy recipe, Alison. Be sure to watch the video.
Oh no! I’m afraid I might eat the entire thing by myself! Wish me luck, I’m making this iron skillet hot fudge pudding cake this weekend.
Enjoy!
This is so ahh-mazing! Such an impressive dessert for my family!
They’ll love it. Thanks, Toni!
Wow! This skillet fudge cake looks so divine! Can’t wait to make it on weekend
You’re going to love it! Thanks, Soniya!