Slow Cooker Molten Chocolate Peanut Butter Cake

Slow Cooker Molten Chocolate Peanut Butter Cake

This warm dessert is great for entertaining or a family get-together.

  • Recipe serves 12
  • PREP TIME 20 Minutes
  • COOK TIME 210 Minutes
  • Stand Time 30 Minutes


  • 12 Tbsp. Country Crock® Spread, melted
  • 1 box (18.25 oz.) Devil's food cake mix
  • 1 box (3.9 oz.) instant chocolate pudding & pie filling
  • 1 cup creamy peanut butter
  • 1 container (8 oz.) sour cream
  • 1 cup milk
  • 4 eggs
  • 1 cup semi-sweet chocolate chips, (about 6 oz.)


  1. Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Country Crock® Spread; set aside.
  2. Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
  3. Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
  4. Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Breyers® Natural Vanilla Ice Cream.

*If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.

Cost per recipe*: $7.16. Cost per serving*: $0.60. *Based on average retail prices at national supermarkets.

Nutritional Facts

Nutritional Facts


Serving Size 1 serving
Amount Per Serving
Calories 560
Calories from Fat 300
Total Fat 32 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 750 mg
Total Carbs 54 g
Dietary Fiber 4 g
Sugars 35 g
Protein 11 g
Vitamin A 15 %
Vitamin C 0 %
Calcium 10 %
Iron 15 %