Crockpot Chocolate Peanut Butter Cake
User Reviews
5
Crockpot Chocolate Peanut Butter Cake
Description
The recipe mixes cake mix, water, oil, peanut butter, and eggs to create a thick batter that cooks evenly in a slow cooker set to high. A sprayed crockpot insert helps prevent sticking, and cooking for two hours produces a moist chocolate cake with peanut butter flavor throughout.
After cooking, melted peanut butter is poured over the warm cake surface, which is then topped with halved Reese’s peanut butter cups and chocolate chips for layered richness and texture contrasts. Removing the cake from the insert after cooking prevents overbaking from residual heat.
This dessert requires a 5 or 6-quart Crockpot for best results, and serving from the edges first helps manage portions if kept warm for some time. Using a slow cooker liner simplifies cleanup and allows checking doneness along the edges during cooking. Different slow cookers vary in heat, so monitoring your model’s cooking timing is advised.
Ingredients
- 15 ¼ ounces devil's food cake mix 432g
- 1 cup water 240ml
- ½ cup oil 120ml
- ¼ cup peanut butter softened in the microwave, smooth, 60g
- 3 egg
For the topping
- 1 cup peanut butter smooth, 240g
- 20 Reese's peanut butter cups cut in half, small
- 4 tablespoons milk chocolate chips
Instructions
- Mix together cake mix, water, oil, peanut butter and eggs until smooth. Don’t worry if there are a few small lumps, it’s still okay.
- Spray the slow cooker insert with non stick spray and add in the cake batter. Gently tap so that the cake batter evens out into a smooth layer.
- Cover the crockpot and cook on HIGH for 2 hours. Please don’t open the lid whilst it is baking.
- When the cake is done, turn off the heat and remove the Slow Cooker Insert and set aside, so the cake doesn’t keep cooking.
- Melt the peanut butter in the microwave until it is pourable and pour over the cake when it’s still warm.
- Top with the crushed or halved Reese’s peanut butter cups and chocolate chips.
Notes
- Use a 5 or 6 quart Crockpot and spray with non-stick spray before adding batter.
- Remove the cake from the slow cooker insert immediately after cooking to avoid overbaking from residual heat.
- Serving from the outer edges first helps manage portions if keeping cake warm longer.
- A slow cooker liner can ease cleanup and make it possible to check the edges for doneness during cooking.
- Cooking times may vary by slow cooker model; adjust accordingly for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 40g | 62% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 575mg | 24% |
| Potassium | 418mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 79IU | 2% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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