REESE® Peanut Butter Cup Crumble Cake

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)

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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.