Reese’s Peanut Butter and Chocolate Poke Cake Recipe

If you’re a peanut butter and chocolate fanatic like me, then you’re about to fall head over heels with this Reese’s Peanut Butter and Chocolate Poke Cake Recipe. It’s one of those desserts that’s ridiculously easy to make but tastes like you spent hours perfecting it. The combination of rich chocolate cake, creamy peanut butter pudding, and those iconic mini Reese’s cups sprinkled on top? Pure magic. Trust me, once you try this, it’ll instantly become your go-to for birthdays, potlucks, or any day that deserves a little indulgence.

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Ingredients You’ll Need

Let’s talk ingredients — I like how this recipe uses a cake mix to keep things simple, but then jazzes it up with pudding, peanut butter, and those beloved Reese’s cups. It’s a perfect blend that’s accessible for most home bakers, and the ingredients play beautifully together.

• Chocolate cake mix: Pick your favorite boxed brand; it’s the base that saves time and tastes great.
• Vanilla instant pudding mix: Adds creamy texture and balances the chocolate flavor.
• Cold milk: Essential for the pudding to set perfectly.
• Creamy peanut butter: Divided use ensures you get pockets of peanut buttery goodness plus a fluffy topping.
• Chocolate frosting: I usually go with classic chocolate fudge for that smooth drizzle.
• Frozen whipped topping: Thaw it completely for the best texture in your peanut butter topping.
• Mini Peanut Butter Cups: Use chopped, unwrapped ones for that lovely crunchy bite on top.

Variations

I love experimenting with this Reese’s Peanut Butter and Chocolate Poke Cake Recipe, and honestly, the recipe is forgiving enough that you can make it your own without stress. Don’t hesitate to mix things up!

• Gluten-Free Alternative: I swapped the cake mix for a gluten-free version one time and nobody could tell — still wonderfully moist and tasty.
• Crunch Factor: Adding chopped peanuts beneath the peanut butter topping gives a great textural surprise if you’re craving some crunch.
• Peanut Butter Swap: I’ve tried natural peanut butter but found creamy regular peanut butter works best for smooth mixing and topping consistency.
• Chocolate Type: Want it less sweet? Try a semi-sweet or dark chocolate frosting instead of standard chocolate.

How to Make Reese’s Peanut Butter and Chocolate Poke Cake Recipe

Step 1: Bake Your Chocolate Cake Base

Start by preparing your chocolate cake mix according to the package instructions — I always grease my 13 x 9-inch pan well to make sure the cake comes out cleanly. After baking, allow it to cool for about 15 to 20 minutes; this rest time helps the cake hold together nicely when you poke holes into it, so your pudding filling won’t turn it into mush.

Step 2: Poke Those Holes and Prepare the Pudding

Using the round end of a wooden spoon, poke holes every half to one inch across the entire cake. This is the trick that locks in the pudding, so you get pockets of creamy peanut butter goodness throughout. Next, whisk the vanilla instant pudding mix with cold milk until everything dissolves smoothly — this usually takes about two minutes. Then stir in half a cup of peanut butter to the mix and whisk until it’s silky.

Step 3: Pour, Drizzle, and Chill

Pour the peanut butter pudding over the cake, making sure you fill those holes well. This step is what makes the poke cake so special! Microwave your chocolate frosting for 15 to 20 seconds until it’s pourable, then drizzle and spread it evenly over the pudding layer. Once set, let the cake cool completely before adding the next layers.

Step 4: Top It Off with Peanut Butter Whipped Cream and Reese’s Cups

Whisk together the remaining peanut butter and thawed whipped topping until fluffy and combined. Spread this heavenly layer over the cooled cake, then generously sprinkle with chopped mini Reese’s Peanut Butter Cups. Pop it in the fridge for at least 4 hours — I usually make this the night before to let all those flavors meld together fabulously.

How to Serve Reese’s Peanut Butter and Chocolate Poke Cake Recipe

Garnishes

I usually stick with chopped mini Reese’s cups on top because they add that perfect crunchy peanut butter pop. Sometimes, I sprinkle a little sea salt atop to balance the sweetness — it’s a game changer if you like that salty-sweet combo!

Side Dishes

This poke cake is rich enough to be the star of the show, so I like to pair it with simple things like fresh berries or a dollop of plain vanilla ice cream to cut through the richness. It works effortlessly as a dessert after hearty meals.

Creative Ways to Present

For birthdays or special occasions, I’ve made single-serve poke cake cups using cupcake liners and mini Reese’s cups on top for garnish — guests love it! You can also serve slices with a sprinkle of crushed peanut brittle or a drizzle of caramel sauce if you want to get fancy.

Make Ahead and Storage

Storing Leftovers

I always keep the leftover poke cake tightly covered in the fridge, and it stays moist and flavorful for about 3-4 days. The peanut butter and whipped topping layers hold up beautifully, so you’re never wasting any of this deliciousness.

Freezing

Freezing this cake can be a bit tricky because of the whipped topping. I’ve had good luck freezing the chocolate cake itself (before adding the toppings), then thawing and adding the peanut butter layer fresh. This keeps the texture nice without sogginess.

Reheating

Since this dessert is best chilled, I usually serve leftovers cold or at room temperature. If you want to warm a slice, a few seconds in the microwave works, but be careful not to melt the frosting too much.

FAQs

Final Thoughts

This Reese’s Peanut Butter and Chocolate Poke Cake Recipe has become one of my absolute favorites because it combines comfort, indulgence, and ease all in one. It’s a dessert you can rely on to impress guests or just satisfy your own peanut butter cravings without fuss. I hope you enjoy making and sharing it as much as my family and I do — truly a dessert worth coming back to time and again!

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