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 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 9x9 inch pan like she used, but that's simple enough. If you don't have an iron skillet you can certainly use a 9x9 pan, but if you don't have an iron skillet, why not?
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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.
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.
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.
📖 Recipe
Iron Skillet Hot Fudge Pudding Cake
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
For a fun and quick look at this recipe check out the Google Web Story.
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!
Beth says
This looks so delicious and yummy! My daughter and husband are going to love this recipe! So excited to give this a try!
Pam says
Thanks so much, Beth!
Alison says
This fudge cake looks super moist and delicious! I've never made a cake in a skillet before, but it looks so easy!
Pam says
It's an unusual but easy recipe, Alison. Be sure to watch the video.
Maria says
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.
Pam says
Enjoy!
Toni says
This is so ahh-mazing! Such an impressive dessert for my family!
Pam says
They'll love it. Thanks, Toni!
Soniya says
Wow! This skillet fudge cake looks so divine! Can't wait to make it on weekend
Pam says
You're going to love it! Thanks, Soniya!
Betty says
After 35 minutes was still runny, cooked another 20 minutes. Have brand new stove
Pam says
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.
Linda huskey says
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.
Pam says
hahah... well, we're glad it turned out okay, Linda. We still think we'll stick with putting flour in ours!
Carly says
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!
Pam says
Thanks so much for coming back to let us know and leave the star rating. It realy means a lot to us!
Lynette says
So easy and quick! Third time I’ve made this and it’s a winner!
Pam says
Yay! Thanks Lynette!
Sue says
Loved it! Very easy and delicious. I made it according to the recipe with no changes
Pam says
Thanks for letting us know!
Liz says
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?
Pam says
That has never been part of our recipe, Liz. We've made it this way for many years and it's always great!
Stacey H says
Can I make this ahead of time and reheat it?
Pam says
We haven't tested that, but we have warmed leftovers in the microwave. I think you should be fine though. If you're making it enough ahead that you need to refrigerate (overnight or longer) I would give it time to sit out and come to room temperature before putting it in an oven at about 300 for a few minutes. Keep in mind, it's delicious at room temperature anyway, but best warm - not hot.