Crock Pot Peanut Butter Cup Cake
Indulge in the ultimate dessert comfort with this decadent Crock Pot Peanut Butter Cup Cake, a rich and gooey treat that's as easy to make as it is irresistible. Combining the bold flavors of chocolate cake mix, instant pudding, and creamy peanut butter, this slow-cooked delight is packed with indulgent surprises like melted peanut butter chips and Mini Reese's Peanut Butter Cups baked right in. Topped with a luscious drizzle of warm peanut butter glaze, this dessert is perfect for peanut butter and chocolate lovers alike. With minimal prep time and the convenience of slow cooking, this dessert is ideal for everything from weeknight cravings to special occasions. Serve warm directly from the crock pot, optionally crowned with a dollop of whipped cream for the ultimate crowd-pleasing finish!
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Recipe Information
Ingredients
- 1 box Chocolate cake mix
- 1 box (3.4 oz) Instant chocolate pudding mix
- 3 Eggs
- 1.25 cups Milk
- 0.5 cups Vegetable oil
- 1 cup Peanut butter chips
- 1 cup Mini Reese's Peanut Butter Cups
- 0.5 cups Creamy peanut butter
- 0.5 cups Powdered sugar
- 1 cup (for serving, optional) Whipped cream
Instructions
Spray the inside of a 6-quart crock pot with non-stick cooking spray or line it with a crock pot liner for easy cleanup.
In a large mixing bowl, whisk together the chocolate cake mix and instant chocolate pudding mix.
Add the eggs, milk, and vegetable oil to the dry mixture. Stir until well combined and smooth.
Fold in the peanut butter chips and the Mini Reese's Peanut Butter Cups, mixing until evenly distributed.
Pour the batter into the prepared crock pot and smooth out the surface with a spatula.
Cover the crock pot with the lid and cook on LOW for 2–3 hours, or until the edges are set and a toothpick inserted into the center comes out with just a few fudgy crumbs (not wet batter).
About 10 minutes before the cake is done, make the peanut butter topping by combining the creamy peanut butter and powdered sugar in a small microwave-safe bowl. Microwave for 30 seconds to soften and whisk until smooth.
Drizzle the warm peanut butter mixture over the finished cake in the crock pot, spreading gently if needed.
Let the cake cool slightly in the crock pot before serving. Scoop portions directly from the crock pot into bowls.
Optional: Top with whipped cream for extra indulgence.
Nutrition Facts
Calories |
7043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.3 g | 495% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 838.0 g | 305% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 588.7 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1167 mg | 90% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
