Crock Pot Peanut Butter Cup Cake Recipes

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CROCK POT PEANUT BUTTER CUP CAKE



Crock Pot Peanut Butter Cup Cake image

Make and share this Crock Pot Peanut Butter Cup Cake recipe from Food.com.

Provided by newmama

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup milk
1 tablespoon oil
1 teaspoon vanilla
3 tablespoons unsweetened cocoa powder
1/2 cup sugar
1 cup boiling water

Steps:

  • grease 4 qt slow cooker.
  • combine flour, 1/2 c sugar, baking powder and salt.
  • stir together pb and milk with oil and vanilla (might need to heat peanut butter first) and combine with flour mixture.
  • pour into crock pot.
  • combine cocoa, remaining sugar and boiling water and pour over peanut butter mixture.
  • cook on high 2-4 hours until the top is cooked and tooth pick comes clean.
  • let sit uncovered off for 20 minutes.
  • serve with vanilla ice cream.

SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE



Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake image

This cake is gooey, rich and over-the-top delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ 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
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's peanut butter cups miniatures, unwrapped and cut in half

Steps:

  • Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  • Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
  • Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  • In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

Nutrition Facts : Calories 460, Carbohydrate 62 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 450 mg, Sugar 42 g, TransFat 0 g

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