Name: Reese’s Peanut Butter Cup Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 15.25 oz chocolate cake mix (plus ingredients required to prepare the cake as per package); 3.4 oz vanilla instant pudding mix; 2 cups cold milk; 1 1/2 cups creamy peanut butter, divided; 16 oz chocolate frosting; 8 oz whipped topping, thawed; 25 mini Reese’s Peanut Butter Cups, unwrapped and roughly chopped

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Introduction

This Reese’s Peanut Butter Cup Poke Cake is a rich, indulgent dessert that combines chocolate, creamy peanut butter, and vanilla pudding in every bite. It’s a fun twist on a classic cake, decorated with chopped mini peanut butter cups for extra texture and flavor. Perfect for peanut butter lovers looking for an easy crowd-pleaser.

A two-layer dessert slice sits on a white plate over a blue woven cloth, placed on a white marbled surface. The bottom layer is a dark, moist chocolate cake with a soft, crumbly texture. The top layer is a thick, creamy peanut butter mousse mixed with small chunks, giving it a slightly grainy look and a light beige color. Large pieces of chocolate peanut butter candy are scattered over the creamy top, adding rough texture and bits of dark brown and lighter tan color. A silver fork holds a bite-sized piece of the dessert in the lower left, showing both layers clearly. In the background, a white pan with more of the dessert is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz chocolate cake mix (plus ingredients to prepare the cake)
3.4 oz vanilla instant pudding mix
2 cups cold milk
1 1/2 cups creamy peanut butter (divided)
16 oz chocolate frosting
8 oz whipped topping (thawed)
25 mini Peanut Butter Cups (unwrapped and roughly chopped)

Instructions

Step 1: Prepare and bake the chocolate cake according to the package instructions in a 13 x 9-inch cake pan. Allow it to cool for 15-20 minutes.
Step 2: Using the round end of a wooden spoon, poke holes evenly spaced every 1/2 to 1 inch across the cake surface.
Step 3: In a medium bowl, combine the vanilla pudding mix and cold milk. Whisk briskly for 2 minutes until the pudding mix is fully dissolved.
Step 4: Divide the peanut butter, setting aside 1 cup. Whisk the remaining 1/2 cup peanut butter into the pudding mixture until smooth and well combined.
Step 5: Pour the peanut butter pudding mixture evenly over the cake, making sure to fill the holes as much as possible.
Step 6: Microwave the chocolate frosting in a microwave-safe bowl for 15-20 seconds until pourable. Drizzle over the cake and spread evenly using the back of a spoon or an offset spatula.
Step 7: Let the cake cool completely to room temperature.
Step 8: In a large bowl, whisk the reserved 1 cup peanut butter together with the whipped topping. Spread this peanut butter topping evenly over the cooled cake.
Step 9: Scatter the chopped mini Peanut Butter Cups over the top of the cake for garnish.
Step 10: Refrigerate the cake for at least 4 hours before serving to allow flavors to meld.

Tips & Variations

Use creamy peanut butter for a smoother texture; natural peanut butter can work but may change the consistency slightly.
For a fudgier cake, substitute the chocolate cake mix with a devil’s food cake mix.
Try adding a sprinkle of sea salt on top to balance the sweetness.
Use crunchy peanut butter in the topping for added texture.

Storage

Store the poke cake covered in the refrigerator for up to 4 days. It can be served chilled or brought to room temperature for about 20 minutes before serving. Reheat individual slices briefly in the microwave if desired, but the cake is best enjoyed cold.

How to Serve

A square piece of layered dessert sits on a white plate over a light blue woven cloth on a white marbled surface. The bottom layer is a moist dark brown chocolate cake with a soft texture, topped by a thick light brown peanut butter cream layer that looks fluffy and smooth. On top of the peanut butter layer are many small chunks of peanut butter cups scattered, adding texture and a mix of milk chocolate and peanut butter colors. A silver fork rests on the plate holding a bite-sized portion of the dessert with all visible layers. In the background, part of a white baking pan filled with more of the same dessert is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves if made ahead and refrigerated for at least 4 hours or overnight. The flavors meld nicely and the cake stays moist.

Can I substitute fresh whipped cream for the whipped topping?

Yes, fresh whipped cream can be used in place of the thawed whipped topping for a lighter texture, though the topping helps maintain stability over time.