Prep: 20 mins | Total: 2 hrs 50 mins | Servings: 12
A heavenly dessert, gooey, rich, and perfect for everyone! And a real treat if you love Reese’s.
Ingredients
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Cake:
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 c water
3 Eggs
1/2 c creamy peanut butter
1/3 c butter, softened
1/2 c chocolate-flavoured syrup
Toppings:
3 tbsp creamy peanut butter to 3 tbsp milk
1 c powdered sugar
2 tbsp chocolate-flavoured syrup
20 Reese’s peanut butter cups miniatures, unwrapped and cut in half
How to make Slow-Cooker Reese’s™ Peanut Butter Cup Swirl Cake
Step 1: Use cooking spray to grease a 5 to 6-quart oval slow cooker.
Step 2: Add the cake mix, water, eggs, half a cup of peanut butter, and butter in a large bowl. Beat using an electric mixer for 30 seconds on low and 2 minutes on medium speed. Scraping the bowl as needed.
Step 3: Transfer 2/3 cup of the batter to a medium bowl. And add in half a cup of chocolate syrup. Mix to make chocolate fudge batter.
Step 4: Into the slow cooker, spoon half of the peanut butter batter. Add the chocolate fudge batter on top and the rest of the peanut butter batter. Use a knife to swirl in a circular motion.
Step 5: Set on high and cook for an hour and 45 minutes to 2 hours and 15 minutes, covered or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Turn the slow cooker off and uncover. Take the ceramic base out of the slow cooker and onto a cooling rack. Allow cooling for at least 15 minutes.
Step 7: Add 3 tbsp peanut butter and 2 tbsp milk in a medium bowl. Beat until smooth before mixing in the powdered sugar. Add extra 1 tbsp milk if needed until the desired consistency of the glaze is reached.
Step 8: Spread the glaze over the entire cake and drizzle with chocolate syrup. Garnish the top of the cake with peanut butter cups.
Ingredients
- Cake:
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1 c water
- 3 Eggs
- 1/2 c creamy peanut butter
- 1/3 c butter, softened
- 1/2 c chocolate-flavoured syrup
- Toppings:
- 3 tbsp creamy peanut butter to 3 tbsp milk
- 1 c powdered sugar
- 2 tbsp chocolate-flavoured syrup
- 20 Reese's peanut butter cups miniatures, unwrapped and cut in half
Instructions
Step 1: Use cooking spray to grease a 5 to 6-quart oval slow cooker.
Step 2: Add the cake mix, water, eggs, half a cup of peanut butter, and butter in a large bowl. Beat using an electric mixer for 30 seconds on low and 2 minutes on medium speed. Scraping the bowl as needed.
Step 3: Transfer 2/3 cup of the batter to a medium bowl. And add in half a cup of chocolate syrup. Mix to make chocolate fudge batter.
Step 4: Into the slow cooker, spoon half of the peanut butter batter. Add the chocolate fudge batter on top and the rest of the peanut butter batter. Use a knife to swirl in a circular motion.
Step 5: Set on high and cook for an hour and 45 minutes to 2 hours and 15 minutes, covered or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Turn the slow cooker off and uncover. Take the ceramic base out of the slow cooker and onto a cooling rack. Allow cooling for at least 15 minutes.
Step 7: Add 3 tbsp peanut butter and 2 tbsp milk in a medium bowl. Beat until smooth before mixing in the powdered sugar. Add extra 1 tbsp milk if needed until the desired consistency of the glaze is reached.
Step 8: Spread the glaze over the entire cake and drizzle with chocolate syrup. Garnish the top of the cake with peanut butter cups.
