This Chocolate Peanut Butter Poke Cake starts with a box cake mix, but it is transformed into chocolatey, peanut buttery perfection.
I’m not afraid to admit that I think chocolate and peanut butter are one of the most iconic flavor pairings – not to mention one of my personal favorites. And I’m proud to say that the apple hasn’t fallen far from the tree when it comes to that particular love. Jack is just about as passionate about the flavor combo as I am. In fact, he’s requested a chocolate peanut butter birthday cake for two years running now. And I’m happy to oblige.
But I’m not always up for turning out a homemade 4 layer chocolate cake with peanut butter filling and chocolate buttercream frosting. Don’t get me wrong. I don’t mind on special occasions like birthdays, but certainly not on a random Tuesday. So I created this Chocolate Peanut Butter Poke Cake.
I’ve professed my love for sheet cakes before. They’re perfect for when you want a delicious cake, but don’t want to fool with the hassle of a layer cake. And no one ever complains about turning a sheet cake into a poke cake by filling it with a delicious creamy filling, right? So this is the best of both worlds.
Seriously, if you love Reese’s peanut butter cups, you’re going to flip over this.
The frosting, made with creamy peanut butter and whipped topping, is peanut butter perfection. And it’s topped with mini Reese’s cups! Y’all are just going to love this one!
What is a poke cake?
A poke cake is like the fun-loving cousin in the cake family. It’s a delightful twist on traditional cakes, where you literally “poke” holes in a freshly baked cake and then let scrumptious fillings seep into those holes. It’s as if the cake and the filling are playing a little game of hide and seek!
Imagine this: you’ve got a soft, fluffy cake, just out of the oven, smelling heavenly. While it’s still warm, you take the round end of a wooden spoon, skewer, or even a fork and poke holes all over it. These aren’t just any holes; they’re like little tunnels of opportunity for whatever deliciousness you choose to pour over the cake.
And here’s where the magic happens. You can drizzle all sorts of yummy things into those holes – sweetened condensed milk, pudding, fruit purees, or even a bit of liqueur for an adult twist. The cake eagerly soaks up these flavors, making every bite a delightful surprise.
Once the cake has absorbed all that goodness, it’s usually topped off with a layer of whipped cream or frosting, adding yet another layer of yum. And for the grand finale, you can sprinkle toppings like chocolate shavings, fruit pieces, or nuts, turning the cake into a true celebration of flavors and textures.
Poke cakes are not only delicious but also incredibly fun to make, especially if you love getting a bit interactive with your baking. They’re perfect for when you want to add a bit of pizzazz to your dessert table and have everyone ooh-ing and aah-ing at the delightful surprises in each slice. So, grab your spoon and get ready to poke your way to a fantastic dessert!
Recipe Card
Chocolate Peanut Butter Poke Cake
Ingredients
For the cake:
- 1 (15.25-ounce) box milk chocolate cake mix
- + ingredients to make the cake as directed on box
For the chocolate peanut butter sauce:
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups milk
- 1/2 cup creamy peanut butter
For the peanut butter frosting:
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 cup creamy peanut butter
- 1 (8-ounce) package Reese’s Minis miniature peanut butter cups
Instructions
- Prepare the cake according to the package directions. Allow to cool 25 to 30 minutes in the pan.
- Use the stick end of a wooden spoon to poke holes in the cake. In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup of peanut butter to make the chocolate sauce. Allow the mixture to thicken for about 10 minutes, then pour over the cake and into the holes. *The mixture will not thicken completely to pudding consistency.
- In a large bowl, whisk the 1 cup of peanut butter into the thawed whipped topping. Spread the frosting over the cake. Sprinkle the peanut butter cups evenly over the frosting. Cover and keep refrigerated.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Sharon Davis
The pudding combination was so thick it would not go down into the holes! When cutting into the cake it was “holy” with no pudding there! I will not be making this again. Too much peanut butter for my taste and my son’s, who is a peanut butter lover.
I’m so sorry the recipe didn’t work out for you! If you decide to give it another try, you could thin the pudding mixture slightly with a splash of milk to help it flow better. As for the peanut butter, I completely understand that it might not be everyone’s cup of tea—recipes can be so personal! I appreciate your feedback and hope you find another dessert that’s just perfect for you and your son.
Suellen Dehnke
You know how I love your recipes Stacey but this one didn’t work for me. Something told me I should use my Deep Dish pan but it didn’t specify so I didn’t. I had to leave off the Peanut Butter Frosting. There was no room. The chocolate peanut butter sauce set up thicker than pudding. I should have thinned it down but wanted to follow the recipe. None of it went down into the holes. I hate taking something to my Bible Study group that isn’t as close to perfect as I can get it but I’m sure they’ll still enjoy it.
Oh, no! Sorry to hear it didn’t meet your expectations, Suellen! About how long did you allow the pudding to rest before pouring it over the cake?
Suellen Dehnke
10 minutes like the recipe says. I would have been ok if I’d immediately poured it on the cake and let it set up that way I think. The people still loved it. The pudding ended up being the icing and I put the reese’s cups on top so it was like a very light chocolate cake recipe. I didn’t tell them I flubbed.
Gotcha. I’ve not ever had that issue with it firming up that quickly. Did you happen to use a different type of milk?
Danny Ybab
Please forgive the dumb question, but is the peanut butter to be softened (microwaved for a few seconds) before whisking with Cool Whip? Thank you.
thank
No worries! It shouldn’t have to be, but as long as it’s not warm enough to melt the Cool Whip, I think that will be fine.
Pat
I can’t find this creamer. Do they still make it?
I’m not sure! I certainly hope so!
Jo La
Is there an option if the Reeses’ creamer is not available in your area?
You can always use milk or half and half, you’ll just miss out on a little of the flavor.
Stacie
I made this for my peanut butter loving preacher’s pastor appreciation day yesterday. It was AH-MAZING. There was zero left! We scraped the pan to get any left when we got home but there was only crumbs! Thanks for a great recipe!
I am SO glad everyone enjoyed it!!!
Lyn Trice
Stacey,
I grew up loving chocolate cake with peanut butter frosting!! it’s one of my all time favorite comfort food. This just takes it a step up. WOW!
And this one’s super easy too!
Patti Moss
Stacey, This looks delicious to me and is one of my favorite flavor combos as well. Thanks for this recipe. I can hardly wait to try it!
I sure hope you’ll enjoy it, Patti!!