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Slow Cooker Peanut Butter Cup Swirl Cake

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
5 mins
Total Time
2 hrs
Servings: 1 6-quart slow cooker cake
Calories: 589 kcal
Course: Cake

Ingredients

Cake
  • one 15.25-ounce box yellow cake mix
  • 1 cup water
  • 3 large eggs
  • heaping 1/2 cup creamy peanut butter
  • ¼ cup unsalted butter softened
  • ½ cup hot fudge sauce not thin chocolate sauce
Glaze and Toppings
  • 1 cup confectioners’ sugar
  • ⅓ cup creamy peanut butter
  • ¼ cup cream or milk plus more as necessary for consistency
  • ⅓ cup hot fudge
  • 20 Peanut butter cups miniatures unwrapped and cut in half (minis may be substituted)

Instructions

    Cup of Yum
  1. Cake – Line a 6-quart oval slow cooker with a slow cooker liner or spray with cooking spray; set aside.
  2. 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.
  3. Turn just over half of the batter out into prepared slow cooker.
  4. Add the hot fudge and top with the remaining batter.
  5. Using a knife or rubber spatula, lightly swirl up and back the length of the slow cooker.
  6. 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.
  7. 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.
  8. Evenly drizzle the hot fudge over over the glaze and lightly swirl it into the glaze.
  9. Evenly sprinkle the peanut butter cups and serve immediately. Cake is best fresh but will keep airtight for up to 5 days.
  10. Recipe adapted from Tablespoon

Nutrition Information

Serving 1 Calories 589kcal (29%) Carbohydrates 65g (22%) Protein 11g (22%) Fat 33g (51%) Saturated Fat 11g (55%) Polyunsaturated Fat 20g 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

% 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.