Prep time: 20 mins | Total time: 2 hrs 50 mins | Servings: 12
Addicting, irresistible, rich, and gooey cake with layers of chocolate and peanut butter. This Reese’s Peanut Butter Cup Swirl Cake is the dream cake!
Ingredients
Cake:
3 eggs
1 box (15.25 ounces) Betty Crocker™ Super Moist™
1 c. water
1/3 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. chocolate-flavored syrup
Yellow Cake Mix
Toppings:
2 to 3 tbsp milk
3 tbsp creamy peanut butter
1 c. powdered sugar
20 Reese’s peanut butter cups miniatures, unwrapped and cut in half
2 tbsp chocolate-flavored syrup
How to make Slow-Cooker Reese’s™ Peanut Butter Cup Swirl Cake
Step 1: Using cooking spray, grease a 5 to 6-quart oval slow cooker.
Step 2: Place the water, eggs, 1/2 c peanut butter, and peanut butter in a large bowl. Beat using an electric mixer on low speed for about 30 seconds. Then, beat for another 2 minutes on medium speed, scraping the sides of the bowl.
Step 3: In a medium bowl, place 2/3 c of the batter. Add half a c of the chocolate syrup and mix to make chocolate fudge batter.
Step 4: Into the slow cooker, spoon half c of the peanut butter batter. Top with the chocolate fudge batter and spoon the rest of the peanut butter batter on top. Using a knife, swirl the top layer in a circular motion.
Step 5: Cover with the lid and set to cook for 1 hour 45 minutes on high or 2 hours 15 minutes on low or until a toothpick inserted in the center of the cake comes out clean. Once done, turn the slow cooker off. Remove the cover and take the ceramic base out and place it on a cooling rack. Allow the cake to cool for about 15 minutes.
Step 6: In the meantime, mix 3 tbsp peanut butter and 2 tbsp milk in a medium bowl using a whisk until smooth. Stir in the powdered sugar and mix until smooth. You can slowly add 1 tbsp milk at a time until the glaze has reached the preferred consistency.
Step 7: On top of the cake, spread the peanut butter glaze and drizzle with chocolate syrup. Finally, sprinkle some peanut butter cups on top.
Nutrition Facts:
460 Calories, 20g Total Fat, 8g Protein, 62g Total Carbohydrate, 42g Sugars
Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake
Ingredients
- Cake:
- 3 eggs
- 1 box 15.25 ounces Betty Crocker™ Super Moist™
- 1 c. water
- 1/3 c. butter softened
- 1/2 c. creamy peanut butter
- 1/2 c. chocolate-flavored syrup
- Yellow Cake Mix
- Toppings:
- 2 to 3 tbsp milk
- 3 tbsp creamy peanut butter
- 1 c. powdered sugar
- 20 Reese's peanut butter cups miniatures unwrapped and cut in half
- 2 tbsp chocolate-flavored syrup
Instructions
- Using cooking spray, grease a 5 to 6-quart oval slow cooker.
- Place the water, eggs, 1/2 c peanut butter, and peanut butter in a large bowl. Beat using an electric mixer on low speed for about 30 seconds. Then, beat for another 2 minutes on medium speed, scraping the sides of the bowl.
- In a medium bowl, place 2/3 c of the batter. Add half a c of the chocolate syrup and mix to make chocolate fudge batter.
- Into the slow cooker, spoon half c of the peanut butter batter. Top with the chocolate fudge batter and spoon the rest of the peanut butter batter on top. Using a knife, swirl the top layer in a circular motion.
- Cover with the lid and set to cook for 1 hour 45 minutes on high or 2 hours 15 minutes on low or until a toothpick inserted in the center of the cake comes out clean. Once done, turn the slow cooker off. Remove the cover and take the ceramic base out and place it on a cooling rack. Allow the cake to cool for about 15 minutes.
- In the meantime, mix 3 tbsp peanut butter and 2 tbsp milk in a medium bowl using a whisk until smooth. Stir in the powdered sugar and mix until smooth. You can slowly add 1 tbsp milk at a time until the glaze has reached the preferred consistency.
- On top of the cake, spread the peanut butter glaze and drizzle with chocolate syrup. Finally, sprinkle some peanut butter cups on top.
