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.
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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.
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!
📖 Recipe
Iron Skillet Hot Fudge Pudding Cake
Ingredients
- 1¼ 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
- 1½ teaspoons vanilla
- 1¼ 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
Nutrition
Cakes, Cupcakes, & Frostings
- Mini Strawberry Shortcake
- Apple Cider Coffee Cake
- Hummingbird Bread Recipe with Cream Cheese Glaze
- Blueberry Crumb Cake with Cream Cheese
- Orange Cupcakes with Orange Buttercream Frosting
- Boston Cream Pie Recipe
- Lemon Gooey Butter Cake
- Brown Sugar Frosting with Cinnamon
Heidy L. McCallum says
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.
Pam says
hahaha.... Go for it, Heidy!
maria long says
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.
Pam says
You should, Maria. It's like the original non-stick and we use ours all the time.
Beverly Lanier says
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....
Mary BERRY says
I use mine on my glass top without any issues.
Jane says
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!
Mindy Fewless says
Oh my!!! This is the stuff dessert dreams are made of!! I need this asap!
Pam says
Thanks, Mindy! Enjoy.
Lisa Bryan says
Oh yum! I always forget that I can make desserts in my skilled. Will have to give this a try!
Pam says
They're simply the best, Lisa. Hope you enjoy!
Kristina @ Love & Zest says
Wow! This looks incredible! I want a big slice of dessert for lunch today!
Pam says
It is pretty yummy, Kristina!
Karen L says
My skillet’s 12 inches. How should I adjust the cooking time?
Love this recipe.
Pam says
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!
Julie @ Back To My Southern Roots says
What a great recipe! Looks absolutely divine!
Pam says
Thanks so much, Julie!
Sherry Selph says
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!
Pam says
Yay! I bet it was yummy, Sherry!
marye says
This is one of my favorite dishes but I never thought about making it in a skillet!!!
Pam says
It gives a crispy edge and stays warm longer when you make it in a skillet. Enjoy!
Barbara says
This sounds really good but it has a lot of sugar in it and I am diabetic. How can I adjust the sugar?
Pam says
Barbara, I'm sorry, but I'm not really familiar with sugar-free baking methods.
Laurel Berenguer says
Made it. Loved it.
Pam says
Yay! So happy to hear that!
Elizabeth J Gerringer says
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
Pam says
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 🙂
Linda Szymoniak says
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.
Pam says
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.
Carol Bisig says
This looks good, quick and easy! What size cast iron do you use?
Thank you,
Carol
Pam says
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.
Julene says
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.
Pam says
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!