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    Home » Desserts » Iron Skillet Hot Fudge Pudding Cake

    Published: Feb 6, 2018 · Modified: Sep 17, 2021 by Pam

    Iron Skillet Hot Fudge Pudding Cake

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    Hot Fudge Pudding Cake is made from simple ingredients you’ve already got in your kitchen. The cast iron skillet gives a “crispy-around-the-edges” touch that only an iron skillet can do.

    Hot Fudge Pudding Cake is simple and easy. From BiscuitsandBurlap.com

    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 ever 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 a cast 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?

    This post contains affiliate links for your convenience.  Click here to read our full disclosure policy.

    Here you’ll find a full selection of cast iron skillets. They all have Amazon four star or above ratings.

    Hot Fudge Pudding Cake is simple and easy. From BiscuitsandBurlap.com

    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 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.

    Hot Fudge Pudding Cake is simple and easy. From BiscuitsandBurlap.com

    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.

    Hot Fudge Pudding Cake is simple and easy. From BiscuitsandBurlap.com

    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.

    NOTE: After being cooked your dessert will have a hot fudgy, pudding-like sauce on the bottom and a cake layer on the top. For every serving you’ll want to scoop all the way down to get some sauce and some cake.

    Hot Fudge Pudding Cake is simple and easy. From BiscuitsandBurlap.com

    Iron Skillet Hot Fudge Pudding Cake

    Warm, chocolate goodness uses simple ingredients that you already have on hand.
    4.74 from 26 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1-¼ cup sugar divided
    • 7 Tablespoons cocoa divided
    • ¼ teaspoon salt
    • 1 cup flour
    • 2 teaspoons baking powder
    • ⅓ cup butter melted
    • ½ cup milk
    • ½ cup brown sugar
    • 1-½ teaspoons vanilla
    • 1-¼ cup hot water

    Instructions
     

    • Combine ¾ 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

    Notes

    After being cooked your dessert will have a hot fudgy, pudding-like sauce on the bottom and a cake layer on the top. For every serving you’ll want to scoop all the way down to get some sauce and some cake.
    Tried this recipe?Let us know how it was!

    If you’re here it’s because you love chocolate, so you’ll also want to check out the recipe for Easy Double Chocolate Cookies. Other than semi-sweet chocolate chips they’re made with pantry ingredients too!

    And Homemade Chocolate Covered Pecans are made with just 4 ingredients and make the perfect gift for a chocolate lover.

    Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

    Stick around a while and check out these too!

    • Homemade parmesan crescent rolls are easy enough for beginning bakers from BiscuitsandBurlap.com
    • Baked Brie with Bacon & Apples is easy, yet impressive from BiscuitsandBurlap.com
    • corn-chowder
    • Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com

    Categories: Cast Iron Tags: dessert

    Reader Interactions

    Comments

    1. Heidy L. McCallum says

      February 06, 2018 at 12:05 pm

      5 stars
      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.

      Reply
      • Pam says

        February 06, 2018 at 12:10 pm

        hahaha…. Go for it, Heidy!

        Reply
    2. maria long says

      February 06, 2018 at 12:10 pm

      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.

      Reply
      • Pam says

        February 06, 2018 at 12:16 pm

        You should, Maria. It’s like the original non-stick and we use ours all the time.

        Reply
        • Beverly Lanier says

          February 12, 2018 at 12:09 pm

          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….

          Reply
          • Mary BERRY says

            November 01, 2021 at 2:02 am

            I use mine on my glass top without any issues.

            Reply
      • Jane says

        December 09, 2021 at 9:18 pm

        Don’t get rid of such a precious heirloom! Google how to save and reseason! So easy! I have several pieces going back to my great grandparents that over the years needed to be refurbished. One, a large rusty Dutch oven with lid, I dug out of my gg mother’s old garden. I refurbished it and have been using it for years!

        Reply
    3. Mindy Fewless says

      February 06, 2018 at 12:22 pm

      5 stars
      Oh my!!! This is the stuff dessert dreams are made of!! I need this asap!

      Reply
      • Pam says

        February 06, 2018 at 12:28 pm

        Thanks, Mindy! Enjoy.

        Reply
    4. Lisa Bryan says

      February 06, 2018 at 12:27 pm

      5 stars
      Oh yum! I always forget that I can make desserts in my skilled. Will have to give this a try!

      Reply
      • Pam says

        February 06, 2018 at 12:29 pm

        They’re simply the best, Lisa. Hope you enjoy!

        Reply
    5. Kristina @ Love & Zest says

      February 06, 2018 at 1:39 pm

      5 stars
      Wow! This looks incredible! I want a big slice of dessert for lunch today!

      Reply
      • Pam says

        February 06, 2018 at 1:45 pm

        It is pretty yummy, Kristina!

        Reply
    6. Karen L says

      February 06, 2018 at 5:48 pm

      My skillet’s 12 inches. How should I adjust the cooking time?
      Love this recipe.

      Reply
      • Pam says

        February 06, 2018 at 5:57 pm

        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!

        Reply
    7. Julie @ Back To My Southern Roots says

      February 09, 2018 at 12:55 pm

      What a great recipe! Looks absolutely divine!

      Reply
      • Pam says

        February 10, 2018 at 12:06 pm

        Thanks so much, Julie!

        Reply
    8. Sherry Selph says

      February 09, 2018 at 7:43 pm

      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!

      Reply
      • Pam says

        February 10, 2018 at 12:06 pm

        Yay! I bet it was yummy, Sherry!

        Reply
    9. marye says

      February 16, 2018 at 12:19 pm

      5 stars
      This is one of my favorite dishes but I never thought about making it in a skillet!!!

      Reply
      • Pam says

        February 16, 2018 at 12:31 pm

        It gives a crispy edge and stays warm longer when you make it in a skillet. Enjoy!

        Reply
    10. Barbara says

      March 03, 2018 at 2:39 pm

      This sounds really good but it has a lot of sugar in it and I am diabetic. How can I adjust the sugar?

      Reply
      • Pam says

        March 03, 2018 at 2:48 pm

        Barbara, I’m sorry, but I’m not really familiar with sugar-free baking methods.

        Reply
    11. Laurel Berenguer says

      December 31, 2018 at 11:22 pm

      5 stars
      Made it. Loved it.

      Reply
      • Pam says

        January 04, 2019 at 11:35 am

        Yay! So happy to hear that!

        Reply
    12. Elizabeth J Gerringer says

      May 03, 2019 at 3:39 pm

      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

      Reply
      • Pam says

        May 03, 2019 at 4:10 pm

        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 🙂

        Reply
    13. Linda Szymoniak says

      February 11, 2020 at 1:10 am

      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.

      Reply
      • Pam says

        February 11, 2020 at 7:35 pm

        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.

        Reply
    14. Carol Bisig says

      March 18, 2020 at 4:44 am

      This looks good, quick and easy! What size cast iron do you use?
      Thank you,
      Carol

      Reply
      • Pam says

        March 23, 2020 at 3:52 pm

        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.

        Reply
    15. Julene says

      June 28, 2020 at 9:22 pm

      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.

      Reply
      • Pam says

        June 29, 2020 at 10:34 am

        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!

        Reply
    16. Beth says

      February 19, 2021 at 10:39 am

      5 stars
      This looks so delicious and yummy! My daughter and husband are going to love this recipe! So excited to give this a try!

      Reply
      • Pam says

        February 19, 2021 at 11:15 am

        Thanks so much, Beth!

        Reply
    17. Alison says

      February 19, 2021 at 10:56 am

      5 stars
      This fudge cake looks super moist and delicious! I’ve never made a cake in a skillet before, but it looks so easy!

      Reply
      • Pam says

        February 19, 2021 at 11:15 am

        It’s an unusual but easy recipe, Alison. Be sure to watch the video.

        Reply
    18. Maria says

      February 19, 2021 at 11:12 am

      5 stars
      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.

      Reply
      • Pam says

        February 19, 2021 at 11:15 am

        Enjoy!

        Reply
    19. Toni says

      February 19, 2021 at 11:27 am

      5 stars
      This is so ahh-mazing! Such an impressive dessert for my family!

      Reply
      • Pam says

        February 19, 2021 at 12:45 pm

        They’ll love it. Thanks, Toni!

        Reply
    20. Soniya says

      February 19, 2021 at 2:54 pm

      Wow! This skillet fudge cake looks so divine! Can’t wait to make it on weekend

      Reply
      • Pam says

        February 20, 2021 at 7:13 pm

        You’re going to love it! Thanks, Soniya!

        Reply
    21. Betty says

      May 09, 2021 at 4:35 pm

      After 35 minutes was still runny, cooked another 20 minutes. Have brand new stove

      Reply
      • Pam says

        May 10, 2021 at 9:47 am

        Hi Betty, The “runny” part on the bottom is the hot fudge sauce/pudding part. It’s supposed to be that way. Did you look at the photos and watch the video? You’ll see that ours has the fudgy pudding too.

        Reply
    22. Linda huskey says

      October 04, 2021 at 6:38 pm

      So the first time I made this I forgot to put the flour in!!! I know! Who forgets to put flour in the cake! Well, it still turned out tasty. It was a big pot of chocolate sauce that we spooned over the ice cream. Big mistake that turned out well.

      The second time I made it correctly. Still turned out good. But the crowd was divided on which way was better – with or without the flour.

      Reply
      • Pam says

        October 05, 2021 at 10:47 am

        hahah… well, we’re glad it turned out okay, Linda. We still think we’ll stick with putting flour in ours!

        Reply
    23. Carly says

      December 28, 2021 at 10:29 pm

      5 stars
      Oh my gosh.. this recipe is definitely a keeper! Since my skillet is 12”, I added 1/4 more of the ingredients and cooked it for 40 minutes. It was beyond perfect. Thank you so much for sharing this gem!

      Reply
      • Pam says

        December 31, 2021 at 9:18 am

        Thanks so much for coming back to let us know and leave the star rating. It realy means a lot to us!

        Reply
    24. Lynette says

      February 17, 2022 at 9:03 pm

      5 stars
      So easy and quick! Third time I’ve made this and it’s a winner!

      Reply
      • Pam says

        February 18, 2022 at 10:30 am

        Yay! Thanks Lynette!

        Reply
    25. Sue says

      March 20, 2022 at 9:35 pm

      5 stars
      Loved it! Very easy and delicious. I made it according to the recipe with no changes

      Reply
      • Pam says

        March 21, 2022 at 10:16 am

        Thanks for letting us know!

        Reply
    26. Liz says

      July 02, 2022 at 8:49 pm

      Did the recipe change?? I’ve made this at least 3 times in the past and I remember preheating the skillet with oil? But that instruction is missing? Am I crazy?

      Reply
      • Pam says

        July 03, 2022 at 2:39 pm

        That has never been part of our recipe, Liz. We’ve made it this way for many years and it’s always great!

        Reply

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