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Reese’s Peanut Butter Cup Poke Cake Recipe

★★★★★

5 from 140 reviews
  • Author: Ella
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings 1x

Description

This Reese’s Peanut Butter Cup Poke Cake is a decadent and irresistible dessert combining rich chocolate cake with creamy peanut butter pudding, smooth chocolate frosting, and whipped peanut butter topping, all finished with chopped mini Reese’s Peanut Butter Cups. It offers the perfect blend of chocolate and peanut butter flavors in a moist, flavorful poke cake that’s perfect for any celebration or indulgent treat.

Ingredients

Scale

Cake

  • 15.25 oz chocolate cake mix (plus ingredients required to prepare the cake as per package)

Pudding Filling

  • 3.4 oz vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups creamy peanut butter, divided

Topping

  • 16 oz chocolate frosting
  • 8 oz whipped topping, thawed
  • 25 mini Reese’s Peanut Butter Cups, unwrapped and roughly chopped

Instructions

  1. Prepare Cake: Prepare and bake the chocolate cake mix according to package instructions in a 13 x 9-inch cake pan. Bake until a toothpick inserted comes out clean.
  2. Cool and Poke Holes: Let the cake cool for 15-20 minutes. Using the round end of a wooden spoon, poke holes about every 1/2 to 1 inch across the entire cake surface.
  3. Make Pudding Mixture: In a medium bowl, combine the vanilla instant pudding mix and cold milk. Whisk briskly for 2 minutes until the pudding mix is completely dissolved.
  4. Add Peanut Butter to Pudding: Divide the peanut butter, reserving 1 cup for later. Whisk 1/2 cup peanut butter into the pudding until smooth and combined.
  5. Fill Cake Holes: Pour the peanut butter pudding mixture evenly over the cake, ensuring the holes fill up as much as possible for maximum flavor infusion.
  6. Heat and Spread Frosting: In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds until it becomes pourable. Drizzle the warm frosting over the cake and spread evenly using the back of a spoon or an offset spatula.
  7. Let Cake Cool Completely: Allow the cake to cool fully at room temperature to let the layers set properly before adding the final topping.
  8. Prepare Whipped Peanut Butter Topping: In a large bowl, whisk together the remaining 1 cup peanut butter and the thawed whipped topping until smooth and well blended.
  9. Spread Topping and Add Candy: Spread the peanut butter whipped topping evenly over the cooled cake. Scatter the roughly chopped mini Reese’s Peanut Butter Cups evenly on top to garnish and add texture.
  10. Refrigerate and Serve: Refrigerate the cake for at least 4 hours before serving to allow flavors to meld and the cake to firm up. Store leftovers covered in the refrigerator.

Notes

  • The cake is best served chilled after refrigerating for at least 4 hours.
  • For easier frosting spreading, slightly warm the frosting only until pourable, not hot.
  • Use regular or crunchy peanut butter depending on your texture preference.
  • Ensure the whipped topping is fully thawed before mixing for a smooth blend.
  • Chopping the mini peanut butter cups roughly adds a nice texture contrast on top.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reese's, peanut butter, poke cake, chocolate cake, pudding, dessert, no-bake topping, creamy, party cake

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Find it online: https://delishwithella.com/reeses-peanut-butter-cup-poke-cake-recipe/