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5.0 from 27 votes

Crockpot Chocolate Peanut Butter Cake

It's so easy to make this decadent, creamy chocolate and peanut butter cake topped with Reese’s and chocolate chips.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 10 servings
Calories: 565 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 15 ¼ ounces (432g) Devil’s food cake mix
  • 1 cup (240ml) water
  • ½ cup (120ml) oil
  • ¼ cup (60g) smooth peanut butter softened in the microwave
  • 3 eggs
For the topping
  • 1 cup (240g) smooth peanut butter
  • 20 small Reese’s peanut butter cups cut in half
  • 4 tablespoons milk chocolate chips

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cover the crockpot and cook on HIGH for 2 hours. Please don’t open the lid whilst it is baking.
  4. 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.
  5. Melt the peanut butter in the microwave until it is pourable and pour over the cake when it’s still warm.
  6. Top with the crushed or halved Reese’s peanut butter cups and chocolate chips.

Notes

  • Use a 5 or 6 qt Crockpot. I don’t recommend using a smaller one than that for this recipe. 
  • Don’t forget to use non-stick cooking spray before pouring in the batter.
  • Make sure to remove the cake in the insert when finished cooking. Just turning it off and leaving in the crockpot risks the cake over baking.  
  • If serving over a long period of time, start serving from the outside first. 
  • Use a Slow Cooker liner to make clean up super easy. 
  • If you use a Crockpot liner, you can pick up the cake at the end to see how the edges have cooked. 
  • Remember that every Crockpot cooks differently. Different makes and models cook at different temperatures, check your manual for your specific model for recommended use and cooking times. 
  • Use a 5 or 6 qt Crockpot. I don’t recommend using a smaller one than that for this recipe. 
  • Don’t forget to use non-stick cooking spray before pouring in the batter.
  • Make sure to remove the cake in the insert when finished cooking. Just turning it off and leaving in the crockpot risks the cake over baking.  
  • If serving over a long period of time, start serving from the outside first. 
  • Use a Slow Cooker liner to make clean up super easy. 
  • If you use a Crockpot liner, you can pick up the cake at the end to see how the edges have cooked. 
  • Remember that every Crockpot cooks differently. Different makes and models cook at different temperatures, check your manual for your specific model for recommended use and cooking times. 

Nutrition Information

Calories 565kcal (28%) Carbohydrates 46g (15%) Protein 14g (28%) Fat 40g (62%) Saturated Fat 8g (40%) Cholesterol 50mg (17%) Sodium 575mg (24%) Potassium 418mg (12%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 79IU (2%) Calcium 97mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 565

% 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.