Slow Cooker Peanut Butter Cake

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Bundle up, folks! It’s a bit chilly in Minneapolis today, and what better way to warm up than with a delightful chocolate cake? Picture this: a Nutter Butter cookie base, a chocolate cake infused with peanut butter chips, and a topping of peanut butter cups, peanut butter, and marshmallows. Trust me, it’s incredibly tasty!

Slow Cooker Peanut Butter Cake

Course Dessert


  • 1 box devil’s food cake mix about 18.25 ounces
  • 1 box instant chocolate pudding mix about 5.9 ounces
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 1.5 cups peanut butter chips
  • 12-14 peanut butter sandwich cookies
  • 1 cup peanut butter
  • 1 cup chopped peanut butter cups
  • 2 cups mini marshmallows


  • In a big mixing bowl, combine the cake mix, instant pudding mix, sour cream, eggs, oil, and water. Mix until everything is well combined. Stir in the peanut butter chips.
  • Place peanut butter cookies at the bottom of your Crockpot™. Pour the cake batter over the cookies. Cover and cook on high for 1.5 hours.
  • Remove the lid. Drizzle melted chocolate over the cake and sprinkle with peanut butter cups and mini marshmallows. Cover and cook for an additional 30 minutes.
  • Serve it up warm, and enjoy the deliciousness!

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