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The Ultimate Reeses Peanut Butter Poke Cake Recipe

Reeses Peanut Butter Poke Cake - featured image
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A rich, moist chocolate poke cake with a creamy peanut butter filling, chocolate pudding layer, and topped with Cool Whip and chopped Reese’s Peanut Butter Cups. This indulgent dessert is easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (e.g., Duncan Hines or Betty Crocker)
  • Ingredients listed on the box (typically eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1 teaspoon vanilla extract
  • 1 box (3.9 oz) instant chocolate pudding mix (e.g., Jell-O)
  • 2 cups cold milk (whole or 2%)
  • 1 container (8 oz) Cool Whip, thawed
  • 10–12 regular-sized Reese’s Peanut Butter Cups, chopped (about 1.5 cups)
  • Extra peanut butter for drizzling (optional)
  • Chocolate shavings or sprinkles for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare the chocolate cake mix according to package directions (usually combining mix with eggs, oil, and water). Beat until smooth, about 2 minutes.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan for about 10 minutes.
  4. While cake cools, make the peanut butter filling: In a medium bowl, whisk together sweetened condensed milk, creamy peanut butter, and vanilla extract until smooth.
  5. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake, spacing them about 1 inch apart and poking all the way to the bottom. Poke at an angle for better absorption.
  6. Slowly pour the peanut butter mixture over the warm cake, filling every hole. Spread any excess evenly on top. Let sit for 10-15 minutes.
  7. In a medium bowl, whisk together instant chocolate pudding mix and cold milk for about 2 minutes until thickened. Let sit for 5 minutes to set.
  8. Spread the chocolate pudding evenly over the peanut butter layer.
  9. Spread the thawed Cool Whip evenly over the pudding layer.
  10. Chop the Reese’s Peanut Butter Cups into small pieces and sprinkle generously over the Cool Whip. Optionally, drizzle with melted peanut butter and add chocolate shavings or sprinkles.
  11. Cover and refrigerate for at least 4 hours, preferably overnight. Serve cold.

Notes

For best results, let the cake cool slightly before poking holes—warm, not hot. Use creamy peanut butter (not natural) for a smooth filling. Chill overnight for optimal flavor and texture. Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.

Nutrition

Keywords: Reese's, peanut butter, poke cake, chocolate, dessert, easy, potluck

Find it online: https://bakebelle.com/the-ultimate-reeses-peanut-butter-poke-cake-recipe/