Crock Pot Reese’s Cake is a delicious Devil’s Food cake stuffed with Reese’s minis then topped with a rich peanut butter icing with more chopped Reese’s on top. It’s definitely a peanut butter and chocolate lover’s delight, all in your slow cooker!
This slow cooker cake is a great option when you have a busy evening and don’t have a ton of time to make dinner plus a dessert.
I use this recipe when I am pulling leftovers out of the fridge for dinner.
It’s easy to throw this little cake into the Crock Pot before I pick up the kids from school then it’s ready in time for dessert.
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Key to Success #1 – Slow Cook the Cake
We’re using a simple Devil’s Food Cake Mix for this easy slow cooker recipe.
Normally, the directions on the cake mix box call for water, oil, and eggs.
We’re substituting melted butter for the oil and adding a little extra for some additional flavor and moisture.
This Crock Pot cake cooks long and slow so we need to make sure there is plenty of moisture left at the end of the cook time.
We’re also adding some Reese’s Cup Minis, which are the ones that are already unwrapped.
Stir the chocolate candies into the cake batter. As the cake bakes, the candy will melt and add even more chocolate and peanut butter flavor.
That’s the yum that I’m talking about!
The cake will cook in the slow cooker for 2 hours on HIGH power or for 4 hours on LOW power.
I cook mine on HIGH power, but you can do whichever one works best for you.
Key to Success #2 – Remove From Heat After Cooking
After the cake has finished cooking, it’s time to remove it from the heat.
Turn off the Crock-Pot instead of allowing it to continue on the “keep warm” setting.
If your slow cooker has a removable crock, you can remove it to a heat-proof surface to cool.
It’s important to remove the cake from the heat as soon as possible so that it doesn’t overcook.
Anything you can do – powering off the slow cooker, removing the crock – will improve the likelihood of your cake coming out perfectly cooked.
Key to Success #3 – That Delicious Peanut Butter Icing
The peanut butter frosting takes just a couple of minutes to stir together.
Place a cup of peanut butter in a microwave-safe bowl and heat it in the microwave on HIGH power for about 30 seconds.
The peanut butter should be fairly liquid.
Stir in the powdered sugar.
Continue stirring until the peanut butter icing is smooth.
You can use a small whisk to combine the icing if you have one.
Pour the peanut butter frosting all over the top of the cake then use the back of a spoon to spread it to the edges.
Finally, cut the Reese’s miniatures into quarters then sprinkle them over the peanut butter icing.
You can use more of the Reese’s Cup minis if that’s what you have on hand.
Or you can use Reese’s miniatures in the cake if that’s all you have.
Save this Crock Pot Reese’s Cake recipe to your favorite Slow Cooker Recipes board or your Peanut Butter Desserts board.
For the Cake
- 1 box Devil's Food cake mix
- 1/2 cup butter, melted
- 1 cup water
- 3 eggs
- 12 oz mini Reese's Cups
For the Peanut Butter Icing
- 1 cup peanut butter
- 1/4 cup powdered sugar
- 20 Reese's Miniatures
- In a medium bowl using an electric mixer on low speed, beat together the cake mix, melted butter, water, and eggs for 30 seconds. Increase speed to medium and beat for 2 minutes.
- Grease a 6-quart slow cooker and pour cake batter into it. Add the mini Reese's Cups and stir to combine.
- Cook on High for 2 hours or on Low for 4 hours. Turn off the heat immediately after cooking.
- In a small microwave-safe bowl, melt 1 cup of peanut butter on HIGH heat for 30 seconds. Stir in powdered sugar.
- Drizzle peanut butter icing all over the top of the cake in the slow cooker. Use the back of a spoon to spread it to the edges.
- Cut Reese's Miniatures into quarters. Sprinkle over the peanut butter frosting.
- Serve warm with ice cream or whipped cream.
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