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Reese’s Peanut Butter and Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 56 reviews
  • Author: Nora
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 4 hr 45 min
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this irresistible Reese’s Poke Cake featuring a moist chocolate cake base filled with creamy peanut butter pudding, topped with a luscious chocolate frosting, whipped peanut butter topping, and chopped mini peanut butter cups. Perfect for parties and potlucks, this dessert offers the ultimate combination of chocolate and peanut butter flavors with an easy-to-follow recipe.

Ingredients

Scale

For the Cake

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

For the Pudding Filling

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

For the Topping

  • 16 oz chocolate frosting
  • 8 oz frozen whipped topping (thawed)
  • 1 cup creamy peanut butter
  • 25 mini Peanut Butter Cups (unwrapped and roughly chopped)

Instructions

  1. Prepare and Bake the Cake: Follow the cake mix package instructions to prepare the chocolate cake batter. Pour it into a greased 13 x 9-inch cake pan and bake as directed, usually about 35 minutes. Once baked, let it cool for 15-20 minutes.
  2. Poke Holes in the Cake: Using the round end of a wooden spoon, poke holes evenly across the cake every 1/2 to 1 inch. This will allow the pudding filling to seep into the cake, adding moisture and flavor.
  3. Make the Pudding Mixture: In a medium bowl, combine the vanilla instant pudding mix and cold milk. Whisk briskly for about 2 minutes until the pudding mix is fully dissolved and the mixture thickens slightly. Stir in 1/2 cup of creamy peanut butter until smooth and well combined.
  4. Add Pudding to Cake: Pour the pudding mixture evenly over the cake, making sure to fill the holes with the pudding for maximum flavor infusion.
  5. Apply Chocolate Frosting: Warm the chocolate frosting in the microwave for 15-20 seconds so it’s pourable. Drizzle the frosting over the cake and spread it evenly with the back of a spoon or an offset spatula.
  6. Cool the Cake Completely: Allow the cake to cool fully to room temperature, letting the pudding and frosting set properly.
  7. Prepare Peanut Butter Whipped Topping: In a large bowl, whisk together the remaining 1 cup of creamy peanut butter with the thawed whipped topping until the mixture is smooth and fluffy.
  8. Top the Cake: Spread the peanut butter whipped topping evenly over the cooled cake. Sprinkle the chopped mini peanut butter cups on top as a decorative and flavorful garnish.
  9. Chill Before Serving: Refrigerate the cake for at least 4 hours to allow the flavors to meld and the cake to firm up. Keep the cake covered and store it in the refrigerator until ready to serve.

Notes

  • This cake is a peanut butter lover’s dream with a perfect balance of chocolate and peanut butter flavors, ideal for potlucks and parties.
  • To make this recipe gluten-free, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free certified.
  • Make sure the whipped topping is fully thawed for easy mixing with peanut butter.
  • Chilling the cake for several hours or overnight enhances the flavor and texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 333 kcal
  • Sugar: 29 g
  • Sodium: 324 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 3 mg

Find it online: https://littlespoonbites.com/reeses-peanut-butter-and-chocolate-poke-cake-recipe/