Description

This Reese’s Peanut Butter Poke Cake is rich, decadent, and absolutely irresistible! Moist chocolate cake is filled with creamy peanut butter, topped with fluffy frosting, and loaded with chopped Reese’s — a true dessert lover’s dream!

Ingredients

Scale

For the cake:

1 box chocolate cake mix (plus ingredients listed on the box)
1 (14 oz) can sweetened condensed milk
¾ cup creamy peanut butter

For the topping:

1 (8 oz) container whipped topping (Cool Whip), thawed
½ cup creamy peanut butter
½ cup powdered sugar
2 tbsp milk (more if needed for consistency)
½ cup hot fudge sauce (for drizzling)
1 cup chopped Reese’s Peanut Butter Cups
¼ cup mini chocolate chips (optional)

Instructions

1️⃣ Bake the cake:
Prepare and bake the chocolate cake according to package instructions in a 9×13-inch baking dish. Allow to cool for about 10 minutes.

2️⃣ Poke the cake:
Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.

3️⃣ Fill the cake:
In a small bowl, microwave the peanut butter for 20-30 seconds until pourable. Stir in the sweetened condensed milk until smooth. Slowly pour the mixture evenly over the entire cake, allowing it to seep into the holes. Refrigerate for at least 1 hour to set.

4️⃣ Make the frosting:
In a medium bowl, whisk together whipped topping, peanut butter, powdered sugar, and milk until smooth and fluffy.

5️⃣ Frost the cake:
Spread the frosting evenly over the chilled cake.

6️⃣ Add toppings:
Drizzle hot fudge sauce over the frosting. Sprinkle chopped Reese’s and mini chocolate chips on top.

7️⃣ Chill and serve:
Refrigerate for at least 30 minutes before serving to allow everything to set.

Notes

You can use homemade chocolate cake if preferred.
For extra peanut butter flavor, swirl some peanut butter into the cake batter before baking.
Store leftovers covered in the fridge for up to 4 days.

Prep Time: 20 min
Cook Time: 1 hr 30 min