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

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  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 12
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This cake is gooey, rich and over-the-top delicious!
By Betty Crocker Kitchens
Updated Apr 19, 2016
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Ingredients

Cake

Toppings

  • 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

  • 1
    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.
  • 2
    Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • 3
    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.
  • 4
    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.
  • 5
    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

Nutrition Facts are not available for this recipe
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