Peanut Butter Poke Cake

This Reese’s Peanut Butter Poke Cake is a decadent treat that combines rich chocolate, creamy peanut butter pudding, and luscious hot fudge for a dessert that never disappoints. Perfect for celebrations or whenever you want a special sweet fix, the layers of flavor and texture make it irresistible.

I made this cake for a family gathering and it disappeared faster than I expected. Now it's my go-to dessert when I want to impress without a lot of fuss.

Ingredients

• Chocolate cake mix: the base that keeps the cake moist and chocolatey, choose your favorite brand for best results
• Eggs, oil, and water: needed for the cake mix to come together smoothly
• Hot fudge topping: adds gooey pockets of intense chocolate flavor when poured into the cake holes, heat gently for even filling
• Reese’s creamy peanut butter: creates a smooth peanut butter pudding, try to get a fresh jar for the freshest taste
• Instant vanilla pudding mix: provides the thick vanilla base that transforms peanut butter into luscious pudding, pick the classic variety
• Milk: to whisk with the pudding mix for that perfect smooth consistency
• Whipped topping: adds lightness and a pleasing contrast to the rich pudding layer, opt for a good quality tub
• Chocolate syrup: for drizzling on top, enhances the chocolate-peanut butter combo
• Reese’s peanut butter cups: chopped on top for added crunch and peanut buttery bursts, fresh ones always work best

Step-by-Step Instructions

Preheat the oven:

Set your oven to 350 degrees Fahrenheit to prepare it for baking the chocolate cake evenly in a 9 by 13 inch baking dish.

Bake the cake:

Prepare the chocolate cake mix according to the instructions on the box using eggs oil and water. Pour the batter into your baking dish and bake until a toothpick comes out almost clean this usually takes about 33 minutes.

Poke the cake:

Once removed from the oven and still warm, use the handle of a wooden spoon or similar tool to poke holes about one inch apart all over the cake surface. This allows the filling to seep into the cake for moist pockets of flavor.

Fill the holes with hot fudge:

Warm the hot fudge topping in the microwave or on the stove until smooth and easy to pour. Spoon the hot fudge evenly into each of the holes you poked in the cake.

Prepare the peanut butter pudding:

In a microwave safe bowl, melt the peanut butter in 15 second bursts stirring in between until it becomes smooth and runny. In a separate large bowl whisk the instant vanilla pudding mix with milk until well combined but not thickened. Quickly stir the melted peanut butter into the pudding mixture.

Pour pudding over the cake:

Spread the peanut butter vanilla pudding mixture over the cake with the back of a spoon, gently pushing the pudding into the holes filled with hot fudge. Some pudding will remain on top creating a thick layer.

Chill the cake:

Place the cake in the refrigerator for two hours to allow the pudding to set and the flavors to meld.

Add whipped topping:

Spread the whipped topping evenly on top of the pudding layer. Return the cake to the refrigerator and let it chill for at least two more hours or longer for firmer texture.

Garnish and serve:

Before serving drizzle chocolate syrup and scatter the chopped Reese’s peanut butter cups on top. Slice carefully and enjoy the layers of creamy peanut butter and rich chocolate.

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I love how the hot fudge sinks into the cake creating those gooey chocolate pockets that burst joyfully with every bite. One time I brought this cake to a picnic and it quickly became the favorite dessert among friends.

Storage Tips

Store leftovers in an airtight container in the refrigerator. The poke cake keeps well for up to three days without losing its moisture or flavor. If you want to make it ahead, wrapping the cake tightly with plastic wrap after chilling keeps it fresh. Avoid freezing as the pudding and whipped topping textures may change.

Ingredient Substitutions

You can substitute homemade chocolate cake for the box mix if you prefer. Natural peanut butter may be used but it will alter the texture of the pudding unless you warm and thin it well. Vanilla pudding can be replaced with chocolate pudding for a different flavor twist. For whipped topping, homemade whipped cream works beautifully if you prefer fresh ingredients.

Serving Suggestions

This poke cake pairs wonderfully with a glass of cold milk or a cup of strong coffee. For an extra special touch serve with vanilla ice cream on the side or sprinkle with chopped nuts for added crunch and texture. It’s perfect as a showstopper dessert for birthday parties or casual get-togethers.

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Cultural and Historical Context

Poke cakes became popular in American home baking around the 1970s as an easy way to add flavor and moisture to baked cakes by “poking” holes and filling them with pudding or gelatin. This version celebrates the iconic Reese’s candy pairing chocolate with peanut butter, a classic American flavor combo beloved for decades.

Frequently Asked Questions

→ Can I use homemade cake instead of mix?

Yes, a homemade chocolate cake can be used. Make sure it’s firm enough to hold the poke holes without breaking apart.

→ How do I poke the holes uniformly?

Use a wooden utensil handle or similar tool, spacing holes about an inch apart evenly across the cake surface for best filling distribution.

→ Can I substitute peanut butter?

Creamy peanut butter works best for smooth puddings, but almond or sunflower butter may be used for different flavors or dietary needs.

→ How long should the cake chill?

Chilling for at least 2 hours after adding the pudding and another 2 hours after applying whipped topping helps the layers set well.

→ What’s the best way to melt peanut butter?

Microwave in 15-second intervals, stirring in between until it's smooth and creamy without overheating to avoid separation.