Peanut Butter Poke Cake (Printer-Friendly)
Rich chocolate cake with creamy peanut butter pudding, fudge, whipped topping, and Reese's cups for a decadent treat.
# The Ingredients You'll Need:
→ Cake
01 -
1 box chocolate cake mix (includes required eggs, oil, and water)
→ Fillings and Toppings
02 -
11.75 oz jar hot fudge topping
03 -
1 cup creamy peanut butter (e.g. Reese’s)
04 -
3.4 oz box instant vanilla pudding mix
05 -
2 cups milk
06 -
8 oz tub whipped topping
07 -
Chocolate syrup for garnish
08 -
8 Reese’s peanut butter cups, chopped for garnish
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F. Prepare the cake mix according to package instructions and bake in a 9×13-inch baking dish until done.
02 -
Using a wooden utensil handle, poke evenly spaced holes about 1 inch apart across the surface of the warm cake.
03 -
Warm the hot fudge topping as per package directions until fluid. Spoon the hot fudge evenly into the holes throughout the cake.
04 -
Microwave the peanut butter in 15-second intervals, stirring until smooth. In a separate bowl, whisk together instant vanilla pudding mix and milk until smooth but not thickened. Quickly whisk in the warmed peanut butter until fully combined.
05 -
Pour the peanut butter pudding mixture evenly over the cake. Use the back of a spoon to press the pudding gently into the holes, spreading remaining pudding over the top.
06 -
Refrigerate the cake for 2 hours to allow the pudding to set.
07 -
Spread the whipped topping evenly over the set pudding layer. Return the cake to the refrigerator for an additional 2 hours or longer to fully chill.
08 -
Just before serving, drizzle chocolate syrup over the top and sprinkle with chopped Reese’s peanut butter cups. Slice and serve chilled.
# Extra Tips:
01 -
Ensure the pudding mixture is poured quickly to prevent thickening before spreading. Chilling the cake thoroughly enhances texture and flavor melding.