Slow Cooker Peanut Butter Cup Swirl Cake
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
1 hr 45 mins
-
Additional Time
5 mins
-
Total Time
2 hrs
-
Servings
1 6-quart slow cooker cake
-
Calories
589 kcal
-
Course
Cake
Slow Cooker Peanut Butter Cup Swirl Cake
Report
Yellow cake is spiked with peanut butter, hot fudge, topped with a peanut butter glaze, more hot fudge, and sprinkled with peanut butter cups. The cake is so soft, moist, and tender from the peanut butter and hot fudge swirls that are baked inside that cake but the literal icing on this cake is the peanut butter glaze that’s swirled with hot fudge. It’s a great cake to make before the start of a party because when the appetizers and dinner are finished, the cake is ready. Everyone can dig right in with spoons into this warm, gooey, rich, decadent cake.
Share:
Ingredients
Cake
- yellow cake mix one 15.25-ounce box
- 1 cup water
- 3 egg large
- peanut butter heaping 1/2 cup, creamy
- ¼ cup butter softened, unsalted
- ½ cup hot fudge sauce not thin chocolate sauce
Glaze and Toppings
- 1 cup confectioners’ sugar
- ⅓ cup peanut butter creamy
- ¼ cup cream plus more as necessary for consistency, or milk
- ⅓ cup hot fudge
- 20 peanut butter cups unwrapped and cut in half (minis may be substituted, miniatures
Instructions
- Cake – Line a 6-quart oval slow cooker with a slow cooker liner or spray with cooking spray; set aside.
- To a large bowl, add the cake mix, water, eggs, peanut butter, butter, and beat with an electric handheld mixer on medium-high speed for about 2 minutes; stop to scrape down the sides of the bowl as necessary. The batter will be thick.
- Turn just over half of the batter out into prepared slow cooker.
- Add the hot fudge and top with the remaining batter.
- Using a knife or rubber spatula, lightly swirl up and back the length of the slow cooker.
- Cook on high for about 1 hour 45 minutes, or until a knife inserted in the center comes out clean, or with a few moist crumbs. Because all slow cookers vary, start checking at 1 hour 30 minutes. When cake is done, remove the ceramic base from slow cooker and place the base on a wire rack to cool. While cake cools, make the glaze.
- Glaze and Toppings – To a medium bowl, add the confectioners’ sugar, peanut butter, milk, and whisk until smooth. Add additional milk as necessary until desired glazed consistency is achieved. Turn glaze out evenly over the cake.
- Evenly drizzle the hot fudge over over the glaze and lightly swirl it into the glaze.
- Evenly sprinkle the peanut butter cups and serve immediately. Cake is best fresh but will keep airtight for up to 5 days.
- Recipe adapted from Tablespoon
Nutrition Information
Show Details
Serving
1
Calories
589kcal
(29%)
Carbohydrates
65g
(22%)
Protein
11g
(22%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
20g
(118%)
Cholesterol
95mg
(32%)
Sodium
393mg
(16%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Nutrition Facts
Serving: 16-quart slow cooker cake
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 589kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 95mg | 32% |
| Sodium | 393mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
