Description
This decadent Crockpot Reese’s Cake combines rich devil’s food cake with the irresistible flavor of Reese’s peanut butter cups, all conveniently baked in a slow cooker. The moist chocolate cake is studded with mini Reese’s cups and topped with a creamy, sweetened peanut butter glaze and halved Reese’s cups for an indulgent dessert perfect for chocolate and peanut butter lovers alike.
Ingredients
Scale
Cake Batter
- 15.25 oz. devil’s food cake mix
- 1 cup water
- 1/2 cup salted butter, melted
- 3 large eggs
- 8 oz. package mini Reese’s peanut butter cups
Peanut Butter Topping
- 1 cup creamy peanut butter
- 3 Tbsp. powdered sugar
- 10 bite size Reese’s peanut butter cups, halved
Instructions
- Prepare the Batter: In a large bowl, mix together the devil’s food cake mix, water, melted butter, and eggs until the batter is smooth. It’s normal if there are a few lumps. Gently fold in the mini Reese’s peanut butter cups to evenly distribute them throughout the batter.
- Prepare the Slow Cooker: Spray your 6-quart oval slow cooker with non-stick spray to prevent sticking. Pour the cake batter into the slow cooker, spreading it out into an even layer for uniform cooking.
- Cook the Cake: Cover the slow cooker with its lid and cook on HIGH for 2 hours. Avoid opening the lid during this cooking time to maintain a consistent temperature and ensure the cake cooks evenly.
- Remove from Heat: Once the 2-hour cooking time is complete, turn off the slow cooker and remove the cake to prevent it from continuing to cook and drying out.
- Make the Peanut Butter Glaze: In a small pan set over medium heat, add the creamy peanut butter. Stir continuously until it melts and becomes smooth, taking care not to burn it. Remove from heat, then whisk in the powdered sugar until the glaze is smooth and creamy.
- Top the Cake: Pour the sweetened peanut butter glaze evenly over the warm cake. Finish by topping with the halved bite-size Reese’s peanut butter cups for an extra burst of peanut butter and chocolate.
- Serve and Enjoy: Slice and serve the cake warm. For added indulgence, serve with a scoop of ice cream or a dollop of whipped cream.
Notes
- Do not open the slow cooker lid during cooking to ensure the cake cooks properly.
- Use salted butter to balance the sweetness of the cake and peanut butter topping.
- Monitor the peanut butter closely when melting to prevent burning.
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute creamy peanut butter with natural peanut butter but texture may slightly change.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Crockpot cake, Reese's peanut butter cups cake, slow cooker dessert, peanut butter chocolate cake, easy chocolate cake, no oven cake
