Slow Cooker Peanut Butter Chocolate Cake is a dessert that you will want to make over and over.
Hello! Today I have a new dessert recipe for you. This one is very rich and decadent, so if you are hoping for a light dessert, look away. My first thought when I bought the items for this recipe was to do a poke cake with peanut butter cool whip frosting. Instead, I went with a sweetened melted peanut butter topping.
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The topping in this recipe tastes like the peanut butter topping at Baskin Robbins. Every time I eat that peanut butter topping I don’t care if I’m ever skinny again. LOL
Below is my YouTube video about how to make this Slow Cooker Peanut Butter Chocolate Cake You can follow me on YouTube, here.
- 15.25 oz. devil's food cake mix
- 1 cup water
- 1/2 cup salted butter, melted
- 3 eggs
- 8 oz. pkg. mini Reese's peanut butter cups
- 1 cup creamy peanut butter
- 3 Tbsp. powdered sugar
- 10 bite size Reese's peanut butter cups
- 6 quart oval
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In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are ok, that is normal. Stir in the mini peanut butter cups.
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Spray the slow cooker with not stick spray. Add the batter to the slow cooker and spread out into an even layer.
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Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
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When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
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In a small pan set over medium heat on the stove top, add the peanut butter. Stir until melted and smooth, watch closely because it will burn quickly. Add the powdered sugar and whisk until smooth.
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Pour over the sweetened peanut butter over the warm cake. Top with cut up Reese's peanut butter cups.
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Serve and enjoy! Great with ice cream or whipped cream.
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/10 of the recipe.
You may also like: Slow Cooker Southwestern Cheesy Chicken Pasta
Yum Yum Yum!!!! I am really the only fan of Peanut butter in this house and it is rather a lot of cake, in your experience, any other ideas to use instead of Reeses?
I have not made this recipe yet but your question prompted me to think some kind of mint candy to replace the Reese’s. Chocolate & mint are usually good together. York peppermint paddies?
What about m&m’s as an alternative?
I think that would be great!
These look easy an healthy
So, if I made this ahead and just put the crook on warm would it work? Or should I keep the topping off, warm the cake and then add the topping?
It may be hard to reheat with out burning the edges. I would keep it room temperature and add the topping soon before serving.
could this be doubled for a big crowd? also, would it work just as well using a gluten free cake mix? I have a friend in my bunco group with celiac…
I wouldn’t double it, it wouldn’t set in the middle. I’m unsure about gluten free, I have not tried. Sorry I’m not much help.
Susanne, I would make the recipe in the oven for your celiac friend. I bet it would be yummy! My husband has Celiac Disease and everything here is gf except the mix.
Is the cake suppose to be firm like a regularly baked cake or more soft in the center? Right now after 2 hours it is soft in the middle.
firm like a regular cake.
This was our Christmas Day dessert! I showed this recipe to my teen daughter and she proudly made it all by herself. Watching your video gave her great confidence and she was happy and delighted that we all gobbled it up. It was so yummy that we somehow found room to finish our bowls after a huge holiday meal – so good!! Thank you for this great recipe!
Ah! I’m so glad your daughter made it!