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One of the most popular recipes on our site is a Hot Fudge Pudding Cake recipe that we shared after a family vacation to Hershey, Pennsylvania. The recipe – with its warm gooey center and distinctively crunchy sugar top – is a long-standing classic dessert recipe originally shared by Hershey’s Kitchen. So many of our readers have told us that the recipe is a family favorite – and it’s certainly one of ours too!
So with Cinco de Mayo celebrations coming, we thought it was the perfect opportunity to play around a little with the recipe by adding some spices and seasonings – and our Mexican Hot Fudge Pudding Cake is the very delicious result!
We kept to the same classic recipe (after all, why mess with perfection!) – but we added some Saigon Cinnamon
and some Mexican Chili Powder
which both add the perfect amount of spiciness and a gentle heat that is a perfect complement to the warm, rich, gooey chocolate in this cake!
We served our Mexican Hot Fudge Pudding Cake with a scoop of our No-Churn Cinnamon Ice Cream. Enjoy!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Mexican Hot Fudge Pudding Cake
Although regular cinnamon may be substituted for the Saigon Cinnamon we listed in this recipe, try if possible to use the Mexican Chili Powder if you can. The Mexican Chili Powder (found at our local supermarket) had a sweeter and more mellow spiciness than the regular chili powder we had in our spice cabinet and is best suited for this recipe.
Ingredients
- 1 1/4 cups granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup Hershey’s Cocoa, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons Saigon Cinnamon
(or regular cinnamon) - 3/4 teaspoon Mexican Chili Powder
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 1 1/4 cups hot water
- Cinnamon Ice Cream, if desired for serving
Instructions
- Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).
- In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder, salt, Saigon Cinnamon and Mexican Chili Powder. Stir in milk, melted butter and vanilla and mix until smooth.
- Pour the batter into an ungreased 2-quart dish (as shown in our photos) or a 9-inch square baking pan and spread evenly.
- In a small bowl, stir together the remaining ½ cup granulated sugar, remaining ¼ cup cocoa and brown sugar, and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
- Bake 35-40 minutes if using a dish (or 30-35 minutes if using the 9×9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
- After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of cinnamon ice cream if desired and serve immediately.
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I have no words that can describe how amazing this looks…and how badly I want it in front of me right now. None. 😉
That cake with that ice cream is just a dream for me! I hope you weren’t planning on sharing. 🙂
Oh my how do I wish to be able to take a spoon of this delicious looking hot fudge pudding cake through my screen! It looks and sounds amazing.
Great recipe and brings back memories of time I spent in Hershey
That looks so decadent. My sweet tooth is calling for it!
What a great idea to change this up for Cinco de Mayo! Chocolate and spices go so well together.
This looks TO DIE FOR! These pictures look incredible!
I am absolutely drooling over this cake. I love warm spices like cinnamon with chocolate. I need this in my life.
Thanks Christie! (I’m wishing I still had some leftovers of this cake!)
In all of the times when I’ve frequented Mexican restaurants, I’ve never had Mexican Hot Fudge or Hot Chocolate. This pudding cake looks amazing. I think I really need it all.
Hope you enjoy the recipe Erin!
Yummy! With ice cream it must have tasted fantastic!
Thanks Medeja!