This Crockpot Peanut Butter Cup Cake is a must-try for any slow-cooker dessert lover — rich, fudgy, and easy to make without an oven.
This recipe produces one of the most indulgent crockpot cakes you’ll try. Baking in a slow cooker keeps the cake moist and creates a deep peanut butter-and-chocolate flavor that pairs perfectly with a simple peanut butter glaze and chopped peanut butter cups on top.
For best results use a 5- to 6-quart slow cooker. A larger crock gives the batter room to bake evenly; smaller cookers can alter the cooking time and texture.
In a large mixing bowl, beat the cake mix, water, eggs, 1/2 cup creamy peanut butter and softened butter with an electric mixer: start on low briefly, then increase to medium and mix about 2 minutes, scraping the bowl to combine thoroughly.
You can make this gluten free by choosing a gluten free yellow cake mix. The method and flavors work well with both regular and gluten-free mixes.
Remove 2/3 cup of the batter to a separate bowl and stir in the chocolate-flavored syrup until the batter becomes fudgy and well combined.
Layer the cake in the prepared crockpot: spoon half of the peanut butter batter into the crock, spread the chocolate batter over that, then top with the remaining peanut butter batter. Use a butter knife to swirl the two batters together for a marbled effect.
Cover and cook on High for 1 hour 45 minutes to 2 hours 15 minutes. Cooking time depends on your slow cooker, so check for doneness by inserting a toothpick into the center — it should come out clean. The cake will also begin to pull away from the sides of the crock when it’s done.
When finished, turn off the crockpot and remove the ceramic insert from the base. Let the cake cool for about 15 minutes on a rack before glazing.
While the cake cools, prepare the peanut butter glaze: whisk together 3 tablespoons creamy peanut butter and 2 tablespoons milk until smooth. Add 1 cup powdered sugar and mix until creamy; if the glaze is too thick, add the optional additional tablespoon of milk gradually until you reach the desired consistency.
Spread the glaze over the slightly cooled cake, drizzle with extra chocolate syrup, and scatter the halved miniature peanut butter cups across the top for a decorative and delicious finish.
Crockpot Peanut Butter Cup Cake
Crockpot Peanut Butter Cup Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 cup water
- 3 eggs
- 1/2 cup creamy peanut butter
- 1/3 cup butter softened
- 1/2 cup chocolate-flavored syrup
Toppings & Glaze
- 3 tablespoons creamy peanut butter
- 2 to 3 tablespoons milk
- 1 cup powdered sugar
- 2 tablespoons chocolate-flavored syrup (for drizzling)
- 20 miniature chocolate-covered peanut butter cups unwrapped and cut in half
Instructions
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Spray a 5- to 6-quart slow cooker with cooking spray. In a large bowl, beat the cake mix, water, eggs, 1/2 cup peanut butter and softened butter with an electric mixer: start on low briefly, then mix on medium for about 2 minutes, scraping the bowl as needed.
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Remove 2/3 cup of the batter to a medium bowl and stir in 1/2 cup chocolate syrup until smooth and fudgy.
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Spoon half of the peanut butter batter into the slow cooker, add the chocolate batter, then top with the remaining peanut butter batter. Use a knife to swirl the batters in a circular motion for a marbled effect.
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Cover and cook on High for 1 hour 45 minutes to 2 hours 15 minutes, or until a toothpick inserted in the center comes out clean. When done, turn off the cooker, remove the ceramic insert and let the cake cool for about 15 minutes.
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Make the peanut butter glaze: beat 3 tablespoons peanut butter with 2 tablespoons milk until smooth, then add the powdered sugar and mix until creamy. If needed, add up to 1 additional tablespoon milk to reach the desired consistency. Spread the glaze over the cake, drizzle with chocolate syrup, and sprinkle halved peanut butter cups on top.
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Gluten Free option: use a gluten free yellow cake mix. Dairy Free option: substitute a dairy-free milk alternative, use dairy-free peanut butter cups or omit the candies, and replace butter with vegetable oil in the batter.
