Crockpot Chocolate Peanut Butter Cake

It's so easy to make this decadent, creamy chocolate and peanut butter cake topped with Reese’s and chocolate chips.

Course Dessert

Cuisine American, Western

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 565kcal

Mix together cake mix, water, oil, peanut butter and eggs until smooth. Don’t worry if there are a few small lumps, it’s still okay.
Spray the slow cooker insert with non stick spray and add in the cake batter. Gently tap so that the cake batter evens out into a smooth layer.
Cover the crockpot and cook on HIGH for 2 hours. Please don’t open the lid whilst it is baking.
When the cake is done, turn off the heat and remove the Slow Cooker Insert and set aside, so the cake doesn’t keep cooking.
Melt the peanut butter in the microwave until it is pourable and pour over the cake when it’s still warm.
Top with the crushed or halved Reese’s peanut butter cups and chocolate chips.

Use a 5 or 6 qt Crockpot. I don’t recommend using a smaller one than that for this recipe.
Don’t forget to use non-stick cooking spray before pouring in the batter.
Make sure to remove the cake in the insert when finished cooking. Just turning it off and leaving in the crockpot risks the cake over baking.
If serving over a long period of time, start serving from the outside first.
Use a Slow Cooker liner to make clean up super easy.
If you use a Crockpot liner, you can pick up the cake at the end to see how the edges have cooked.
Remember that every Crockpot cooks differently. Different makes and models cook at different temperatures, check your manual for your specific model for recommended use and cooking times.