HomeRecipe Crockpot Peanut Butter Chocolate Cake (Slow Cooker)

Peanut Butter Chocolate Cake (Slow Cooker)

Posted in : Crockpot, Dessert, Recipe on by : Nicole

Found this gem a couple weeks ago and decided to make up a reason to make it. Game of Thrones watch party seemed just the ticket!

Peanut Butter Chocolate Cake (Slow Cooker)

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

2 hours, 45 minutes

Category: Dessert

Servings: 12

Peanut Butter Chocolate Cake (Slow Cooker)


  • 15.25 oz. devil’s food cake mix
  • 1 cup water
  • 1/2 cup salted butter, melted
  • 3 eggs
  • 8 oz. pkg. mini Reese’s peanut butter cups
  • For the topping:
  • 1 cup creamy peanut butter
  • 3 Tbsp. powdered sugar
  • 10 bite size Reese’s peanut butter cups
  • Slow Cooker Size:
  • 6 quart oval


  1. In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are ok, that is normal. Stir in the mini peanut butter cups.
  2. Spray the slow cooker with not stick spray. Add the batter to the slow cooker and spread out into an even layer.
  3. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
  4. When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
  5. In a small pan set over medium heat on the stove top, add the peanut butter. Stir until melted and smooth, watch closely because it will burn quickly. Add the powdered sugar and whisk until smooth.
  6. Pour over the sweetened peanut butter over the warm cake. Top with cut up Reese’s peanut butter cups.
  7. Serve and enjoy! Great with ice cream or whipped cream.

Nutrition Facts

Peanut Butter Chocolate Cake (Slow Cooker)

Serves 12

Amount Per Serving
Calories 607
% Daily Value*
Total Fat 0
Saturated Fat 13 65%
Trans Fat 75
Cholesterol 0
Sodium 682 28.4%
Total Carbohydrate 0
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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At this time of year, the mini reese’s peanut butter cups are not able to find, so we did the bite size and that seemed to work nicely. It’s a nice and quick recipe that works well in the summer to keep your kitchen cool. I think it would also be the best with a scoop of vanilla or salted caramel ice cream!

Give it a try and let me know what you think!

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