Directions:
In a large bowl, mix together the cake mix, water, butter, and eggs until smooth. Some lumps are okay.
Stir in the mini peanut butter cups.
Spray a 6-quart oval slow cooker with non-stick spray and add the batter, spreading it into an even layer.
Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
For the topping, melt the peanut butter in a small pan over medium heat until smooth, then whisk in the powdered sugar until smooth.
Pour the peanut butter mixture over the warm cake and top with halved Reese’s peanut butter cups.
Serve and enjoy! Great with ice cream or whipped cream.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 607 kcal | Servings: 8 servings
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