A poke cake is a cake with holes poked into its surface after baking. A liquid or creamy filling is poured over the cake so it can seep into the holes, creating a moist dessert with extra flavor in every bite.

Can I Make Chocolate Peanut Butter Poke Cake the Day Before?

Yes! This cake is an excellent make-ahead dessert. Prepare it completely, cover it, and refrigerate it until serving time. Making it ahead also gives the filling time to settle throughout the cake.

Why Is My Pudding Mixture Too Thick?

Instant pudding begins thickening as soon as it is combined with milk. If it sits too long, it may become difficult to pour into the cake holes. Prepare the filling immediately before using it, and add a small splash of milk if needed to thin it.

Easy Chocolate Peanut Butter Poke Cake

Name: Chocolate Peanut Butter Poke Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box milk chocolate cake mix; Ingredients required to prepare the cake according to package directions (typically eggs, oil, and water); 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups milk; 1/2 cup creamy peanut butter; 1 (16-ounce) container frozen whipped topping, thawed; 1 cup creamy peanut butter; 1 (8-ounce) package Reese’s Minis miniature peanut butter cups

Description

This Chocolate Peanut Butter Poke Cake is an easy, decadent dessert featuring moist milk chocolate cake, a creamy chocolate peanut butter pudding filling, fluffy peanut butter frosting, and miniature Reese’s Peanut Butter Cups. Made with a convenient boxed cake mix, this crowd-pleasing dessert is perfect for birthdays, potlucks, holidays, and family gatherings.

Ingredients

Scale

1 (15.25-ounce) box milk chocolate cake mix
Ingredients required to prepare the cake according to package directions (typically eggs, oil, and water)
1 (3.9-ounce) box instant chocolate pudding mix
2 cups milk
1/2 cup creamy peanut butter
1 (16-ounce) container frozen whipped topping, thawed
1 cup creamy peanut butter
1 (8-ounce) package Reese’s Minis miniature peanut butter cups

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Instructions

Prepare the milk chocolate cake according to the package directions. Bake as instructed and allow the cake to cool in the pan for 25 to 30 minutes.
Use the handle of a wooden spoon to poke holes evenly across the cake. In a medium bowl, whisk together the instant chocolate pudding mix, milk, and 1/2 cup creamy peanut butter until combined. Immediately pour the mixture over the cake, spreading it evenly and allowing it to flow into the holes.
In a large bowl, whisk the remaining 1 cup creamy peanut butter into the thawed whipped topping until smooth and fluffy. Spread the peanut butter frosting evenly over the cake.
Sprinkle the miniature Reese’s Peanut Butter Cups evenly over the frosting. Cover the cake and refrigerate until chilled and ready to serve.

Notes

Prepare the instant pudding mixture immediately before pouring it over the cake because it thickens quickly.
If the chocolate peanut butter filling becomes too thick, whisk in a little additional milk until it reaches a pourable consistency.
Allow the cake to cool for 25 to 30 minutes before poking the holes.
Use the handle of a wooden spoon to create holes large enough for the filling to seep into.
Use creamy peanut butter for the smoothest filling and frosting.
Make sure the frozen whipped topping is completely thawed before mixing.
Refrigerate the cake until thoroughly chilled and keep leftovers covered in the refrigerator.
For the best quality, enjoy within 3 to 4 days.
The original recipe has been reformulated and no longer includes International Delight Reese’s Coffee Creamer.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the cake)
Calories: 706 kcal
Sugar: 52 g
Sodium: 813 mg
Fat: 41 g
Saturated Fat: 14 g
Unsaturated Fat: 24 g
Trans Fat: Not specified
Carbohydrates: 75 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 8 mg