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REESE® Peanut Butter Cup Crumble Cake

REESE® Peanut Butter Cup Crumble Cake
  • Prep 15 min
  • Total 50 min
  • Servings 16
June 26, 2014


  • 1 box Betty Crocker* SuperMoist* Devil’s Food Cake Mix
  • 1¼ cups (300 mL) water
  • ½ cup (125 mL) vegetable oil
  • 3 eggs
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting, divided
  • 1 1/3 cups (325 mL) REESE® Minis PEANUT BUTTER CUPS® Candy (210 g pkg)


  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick pan. Grease or spray with non-stick cooking spray bottom only of 9x13-inch (23x33 cm) baking pan.
  • 2
    Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire rack. Meanwhile, cut minis in half and set aside.
  • 4
    Measure 1/3 cup (75 mL) of frosting into small microwave-safe bowl; set aside. Frost cake with remaining frosting. Sprinkle peanut butter cup pieces over frosting. Microwave reserved frosting on medium power (50%) for 15 seconds or until pourable. Drizzle over cake. Let stand until set.

  • ® Registered Trademark of Hershey Canada Inc. Used with Permission.

No nutrition information available for this recipe
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