I am all about a good Crockpot Dessert Recipe! This Slow Cooker Peanut Butter Cup Cake is so easy to make! Crockpot Dessert Recipes really do make life sweeter!
This week I decided to try a crockpot dessert recipe from Stephanie’s site. I like the idea of having a yummy dessert ready for me. We had a day full of soccer, running from one game to the next, so it was nice to know I had a warm Peanut Butter Cup Cake cooking away, ready for us upon our return. Soup would have been good too, but I was hankering for dessert. If a dessert has peanut butter, I’m happy. If it has chocolate AND peanut butter, I’m super happy. I would venture to say that most people adore the two mixed together and honestly…….I’m not quite sure I could trust anyone who didn’t. It’s kinda like my “never date a man who wears more jewelry than me” rule when I was dating.
Crockpot Dessert Recipe
After scooping this up into my dish, I was thinking it would go really well with a scoop of vanilla ice cream. It would have been the perfect warm cake alamode. Sadly we didn’t have any and I had to force myself to eat it without.
It’s no secret how much I love Stephanie’s recipes. I adore her recipes almost as much as I adore her. She told me I could share them with you all anytime I wanted! You can grab her cookbooks here. Stephanie’s Slow Cooker Recipe books
How to Make Crockpot Peanut Butter Cup Cake
Crockpot Dessert Recipe – Peanut Butter Cup Cake
Ingredients
- 1 cup all - purpose flour
- 1 cup sugar (divided. this is important, don't just start dumping, read on!)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup creamy peanut butter (unless you're a rebel, use chunky)
- 1/2 cup milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa poweder
- 1 cup boiling water
Instructions
- Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
- In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
- Spread this mixture into the bottom of your slow cooker.
- In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
- Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
If you want Gluten Free, check it out on Stephanie’s Site, 365 Crockpot. or check out this low carb slow cooker Coffee Cake.
Amanda says
Could you use almond milk instead of regular milk?
Kim says
I bet you could, although I haven’t tried it.
Stacey says
About how many servings will this make?
Kim says
Hmmmm, Stephanie says 8. http://crockpot365.blogspot.com/2010/04/slow-cooker-peanut-butter-cup-cake.html
Holly P says
Will have to try this! Love your thoughts on people who don’t like PB and chocolate, and men with more jewelry. I have a similar rule, never date a man with hair that is prettier and/or longer than mine:-)
carol says
I can’t wait to try this recipe. It sounds fantastic. Thanks for sharing!
Meg McGinn says
2-4 hours is a big “window “….can you narrow it down at all? 🙂
Kim says
I just followed what her recipe said. I think it took about 3 hours last night when I made it. It will also vary on the type of slow cooker you’re using. I notice that most slow cooker recipes will say 6-8 hours for low, always leaving a 2 hour window. This one doesn’t take long, so it’s definitely not a recipe you’d want to use if you’re going to be away for 8 hours. Good luck and let me know how it turns out.
Meg McGinn says
It is in the crockpot at this moment. I use my “old” (30 years old) crockpot which is taller and narrower. I have a newer one that is wider and not as deep – wonder if that makes a difference. A couple of weeks ago I made a berry cobbler (from Pinterest- but cannot remember source) and it looked nothing like the picture – took way longer to cook too. Tasted okay – but not nearly as pretty to look at.
Meg McGinn says
http://www.chef-in-training.com/2013/01/slow-cooker-berry-cobbler/
Kim says
Oooh, let me know how it turns out for you! It was delicious for us!
Meg McGinn says
In all honesty – I would probably give it ** (out of ****). I took less than 2 hours to cook. I think I will like it better when it is cold, rather than warm. It looks very close to you picture though.
Kim says
really? Only 2 stars…out of 4. My husband said it needed to be sweeter, but I disagreed. It was perfect to me…..I thought ice cream would have been great with it.
I’m glad you tried it and thanks for the feed back
Debb Lou says
I follow you on Pinterest… thanks so much
Hrandica says
this seems like a delicious meal 😉 .Nice photo.