Description
Indulgent Reese’s Peanut Butter Poke Cake featuring moist chocolate cake infused with a creamy peanut butter filling and topped with whipped cream, melted peanut butter, chocolate syrup, and chopped Reese’s cups.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, water, vegetable oil)
- 1 (14 oz) can sweetened condensed milk
- ½ cup creamy peanut butter
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- ½ cup peanut butter, melted
- ½ cup chocolate syrup
- 1 cup Reese’s peanut butter cups, chopped
- Optional add-ins: crushed Oreos, mini Reese’s Pieces, peanut butter chips
Instructions
- Preheat oven according to cake mix instructions. Grease a 9×13-inch baking dish.
- Prepare cake batter as directed on box and pour into prepared dish.
- Bake 30–35 minutes or as directed. Let cool 10 minutes.
- Use wooden spoon handle to poke holes evenly spaced about 1 inch apart, not all the way through.
- Mix sweetened condensed milk and creamy peanut butter until smooth.
- Pour filling evenly over warm cake, letting it seep into holes. Cool completely.
- Spread whipped topping evenly over cooled cake.
- Drizzle melted peanut butter and chocolate syrup over whipped topping.
- Sprinkle chopped Reese’s peanut butter cups on top.
- Refrigerate at least 2 hours before serving to set and meld flavors.
Notes
Use a thick utensil handle to poke holes for best filling absorption. Pour filling while cake is warm. Don’t overbake to keep cake moist. Customize toppings with crushed Oreos or peanut butter chips. Store refrigerated and consume within 4–5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg