The ultimate dream dessert for chocolate and peanut butter lovers! This effortless “dump-and-bake” style crockpot cake creates a rich, fudgy chocolate base topped with warm, gooey peanut butter swirls and melted peanut butter cups.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (Low)
- Servings: 8–10 people
🛒 Ingredients
- 1 box (approx. 15.25 oz): Devil’s Food or Triple Chocolate cake mix
- 1 cup: Whole milk (or water)
- 1/2 cup: Vegetable oil or melted unsalted butter
- 3 large: Eggs
- 1 cup: Creamy peanut butter (do not use natural oil-separating peanut butter; standard commercial brands like Jif or Skippy work best)
- 1 cup: Milk chocolate chips or semi-sweet chocolate chunks
- 1 cup: Mini Reese’s peanut butter cups, chopped into halves
- For Serving (Optional): Vanilla ice cream or whipped cream
👩🍳 Step-by-Step Instructions
- Prep the Slow Cooker: Lightly spray the inside of your slow cooker insert with non-stick cooking spray (or line it with a slow cooker liner for completely effortless cleanup).
- Mix the Chocolate Batter: In a large bowl (or directly in the bottom of your slow cooker to save dishes!), combine the dry chocolate cake mix, whole milk, vegetable oil, and eggs. Whisk gently until the batter is smooth and well combined.
- Add the Chocolate Chips: Fold the milk chocolate chips or chunks evenly into the chocolate cake batter. Smooth the top of the batter out with a spatula.
- Create the Peanut Butter Swirls: Melt the 1 cup of creamy peanut butter in a microwave-safe bowl for 20–30 seconds until it is warm and easily pourable. Drop large dollops of the warm peanut butter all across the top of the chocolate batter. Take a butter knife or skewer and gently drag it through the dollops to create beautiful marbling patterns as shown in the image.
- Top with Peanut Butter Cups: Scatter the chopped mini Reese’s peanut butter cups evenly over the swirled top.
- Slow Cook: Cover with the lid and cook on LOW for 2 to 3 hours. Because slow cookers vary, check it at the 2-hour mark; the edges should be completely set and the center should be soft, moist, and slightly fudgy (like a lava cake). Avoid opening the lid often to prevent heat loss.
- Serve: Turn off the slow cooker and let the cake rest uncovered for 10 minutes to cool slightly and set. Scoop warm directly from the pot and serve immediately with a giant scoop of vanilla ice cream!