There’s something magical that happens when chocolate and peanut butter come together, isn’t there? If you’re like me, the combination of rich chocolate and creamy peanut butter instantly makes any dessert irresistible. That’s exactly why this Reese’s Peanut Butter Poke Cake has quickly become a family favorite in my house — and I promise, it will be in yours too!
This cake is indulgent in the best possible way. It starts with a moist chocolate cake as the base, gets drenched with gooey hot fudge, then topped with a creamy peanut butter pudding mixture that seeps into every delicious nook and cranny. And if that wasn’t enough, it’s finished with a fluffy whipped topping, drizzles of chocolate syrup, and a generous sprinkle of chopped Reese’s peanut butter cups. Just thinking about it makes my mouth water!
I first made this cake for a family gathering, and let’s just say it was the star of the dessert table. Everyone kept going back for “just one more bite,” and I’ve been asked to bring it to nearly every event since. The best part? It’s surprisingly simple to make, and you can even prepare it ahead of time!
Let’s dive right in so you can make your own show-stopping dessert that’s guaranteed to impress.
INGREDIENTS YOU’LL NEED
Before we get into the nitty-gritty of the steps, here’s a quick rundown of everything you’ll need to make this delicious poke cake:
1 box chocolate cake mix
Ingredients needed to make cake (usually eggs, oil, and water as directed on the box)
11.75 ounce jar hot fudge topping
1 cup Reese’s peanut butter (or any creamy peanut butter)
3.4 ounce box instant vanilla pudding mix
2 cups milk
8 ounce tub whipped topping
Chocolate syrup (for topping)
8 Reese’s peanut butter cups, chopped (for topping)
Now that you’ve got your ingredients ready, let’s get baking!
STEP 1: PREPARE AND BAKE THE CHOCOLATE CAKE
Start by preheating your oven to 350°F. Follow the directions on your box of chocolate cake mix to prepare the batter. This usually means combining the cake mix with eggs, oil, and water — but make sure to double-check the instructions on your specific box just in case.
Once your batter is mixed and smooth, pour it into a greased 9×13-inch baking dish. Bake according to the box instructions, typically for around 30-35 minutes, or until a toothpick inserted into the center comes out clean. This will give you a moist and tender base that soaks up all the delicious fillings we’ll be adding.
STEP 2: POKE HOLES INTO THE WARM CAKE
As soon as you pull the cake out of the oven, grab the handle of a wooden spoon (or a similar rounded utensil). While the cake is still warm, poke holes all across the surface of the cake. Aim to space them about 1 inch apart — you want enough holes so the fillings can seep deep into the cake, creating those signature pockets of flavor that make poke cakes so irresistible.
STEP 3: FILL THE HOLES WITH WARM HOT FUDGE
Next up is the hot fudge layer. Warm your hot fudge topping according to the directions on the jar — usually just a few seconds in the microwave will do the trick. You want it to be pourable but not scalding hot.
Carefully pour or spoon the warm hot fudge over the cake, making sure to fill each hole thoroughly. You can use the back of a spoon to gently spread it and help the fudge sink into the holes. This step creates that extra layer of richness that takes this cake over the top.
STEP 4: MELT THE PEANUT BUTTER
Now it’s time to get that creamy peanut butter ready. Place 1 cup of Reese’s peanut butter in a microwave-safe bowl. Heat it in 15-second intervals, stirring well after each interval, until the peanut butter is smooth and easy to pour. This makes it much easier to combine with the pudding in the next step.
THE ULTIMATE REESE’S PEANUT BUTTER POKE CAKE RECIPE: LUSCIOUS LAYERS & EASY TIPS
Welcome back! Now that we’ve got our warm, fudgy chocolate cake ready and the peanut butter perfectly melted, it’s time to dive into the next steps. This is where the real magic happens — we’re about to create that dreamy peanut butter pudding layer and bring all the flavors together. Trust me, once you see how easy it is, you’ll want to make this cake for every occasion!
STEP 5: PREPARE THE PEANUT BUTTER PUDDING MIXTURE
In a large mixing bowl, combine the instant vanilla pudding mix and 2 cups of cold milk. Whisk everything together until smooth, but don’t wait for it to fully thicken — you want it still pourable so it can blend well with the melted peanut butter.
Quickly add your smooth, warm peanut butter to the pudding mixture. Whisk continuously until the pudding and peanut butter are completely combined into a silky, creamy mixture. The aroma alone at this stage is heavenly — rich, nutty, and sweet.
STEP 6: POUR THE PUDDING MIXTURE OVER THE CAKE
Now comes one of my favorite parts — watching the pudding seep into all those fudge-filled holes. Gently pour the peanut butter pudding mixture over the entire surface of the cake. Use a spatula or the back of a spoon to spread it evenly, making sure it gets into every nook and cranny.
As you spread, you’ll notice some of the pudding naturally fills the holes, while the rest creates a smooth, thick layer right on top of the cake. This layer is what gives the cake its signature creamy texture with every bite.
STEP 7: CHILL THE CAKE TO SET THE PUDDING LAYER
Patience is key here, but I promise it’s worth it! Cover the cake with plastic wrap and refrigerate for at least 2 hours. This allows the pudding to set properly and lets all the flavors start melding together. If you’re planning ahead, you can even leave it overnight, which actually enhances the flavor and makes slicing even cleaner.
STEP 8: SPREAD THE WHIPPED TOPPING
After the pudding has set and the cake is nicely chilled, it’s time for the next luscious layer. Spread the whipped topping evenly over the entire surface of the cake. I like to use an offset spatula for this to get a smooth, even layer, but the back of a spoon works just as well.
At this point, you’re looking at a beautifully layered cake that’s almost ready to serve, but we’re not done yet — we still need those final decadent touches that make this cake truly special.
STEP 9: ADD THE FINISHING TOUCHES BEFORE SERVING
Before serving, drizzle a generous amount of chocolate syrup over the whipped topping. Then, sprinkle the chopped Reese’s peanut butter cups all over the top. The combination of creamy whipped topping, rich chocolate syrup, and those classic Reese’s candies gives this dessert its iconic look and taste.
If you’re feeling a bit extra (like I often do), you can even add a handful of chopped roasted peanuts for a little crunch and a nice contrast to the creamy layers.
TIPS FOR THE BEST REESE’S POKE CAKE EXPERIENCE
Use full-fat ingredients for the best flavor and texture. This isn’t the time to go light!
Chill thoroughly. The cake really does benefit from extra time in the fridge.
Make it ahead. This cake is perfect to prepare the night before a party or gathering.
Customize the toppings. Feel free to add more chopped Reese’s, a drizzle of peanut butter, or even a sprinkle of mini chocolate chips.
Use a sharp knife for clean slices. Wipe the knife between cuts to keep the layers neat and beautiful.
THE ULTIMATE REESE’S PEANUT BUTTER POKE CAKE RECIPE: FAQ & FINAL THOUGHTS
We’ve gone through each step, from baking the cake to layering on that luscious whipped topping. But before you grab your fork (and trust me, you’ll want a big one), let’s go over some of the most frequently asked questions about this Reese’s Peanut Butter Poke Cake. Whether you’re making it for the first time or just looking to perfect your technique, these answers should have you covered.
FREQUENTLY ASKED QUESTIONS
Can I make this cake ahead of time?
Absolutely! In fact, making this cake a day in advance is one of the best ways to let all the flavors blend together. The extra chilling time helps the pudding fully set and makes slicing even easier.
Do I have to use a chocolate cake mix, or can I make my own from scratch?
You can definitely make your own chocolate cake from scratch if you prefer. The boxed mix is simply a time-saver and works perfectly for this recipe. If you have a favorite homemade chocolate cake recipe, feel free to use it.
Can I substitute the vanilla pudding with chocolate pudding?
Yes! If you’re a serious chocolate lover, using chocolate pudding instead of vanilla will make this cake even richer. The peanut butter blends wonderfully with either flavor.
What if I don’t have hot fudge topping?
If hot fudge isn’t available, you can substitute with chocolate syrup or even a homemade chocolate ganache. Just make sure whatever you use is warm and pourable so it can seep into the holes properly.
How should I store the leftovers?
Store any leftovers covered in the refrigerator. The cake will stay fresh for up to 4-5 days, and some people even say it tastes better after a day or two as the flavors continue to meld.
Can I freeze this poke cake?
Freezing isn’t recommended due to the pudding and whipped topping layers, which can change texture after thawing. This cake is best enjoyed fresh or refrigerated.
Is there a way to add some crunch to the cake?
Definitely! Chopped roasted peanuts, mini pretzels, or even toffee bits sprinkled on top can add a lovely crunch and extra layer of texture.
FINAL THOUGHTS: YOUR NEW FAVORITE DESSERT
There’s a reason why this Reese’s Peanut Butter Poke Cake keeps showing up at my family gatherings. It’s easy to make, stunning to serve, and delivers that unbeatable chocolate-peanut butter combo that everyone loves. Whether you’re bringing it to a potluck, making it for a birthday, or just treating yourself because it’s Thursday, this cake never disappoints.
I encourage you to give this recipe a try and don’t be afraid to put your own twist on it. Maybe add a drizzle of melted peanut butter on top or experiment with different candies for the topping. The possibilities are endless.
If you make this cake, I’d love to hear how it turned out! Feel free to share your version in the comments and let me know if you came up with any fun variations. Happy baking!
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Reese’s Peanut Butter Poke Cake
Description
This Reese’s Peanut Butter Poke Cake is a rich, decadent dessert that combines the best flavors of chocolate and peanut butter. With layers of moist chocolate cake, creamy peanut butter pudding, and a luscious whipped topping, each bite is filled with the classic taste of Reese’s candies. The hot fudge and chopped Reese’s on top add extra indulgence, making this perfect for parties or any special occasion.
Ingredients
1 box chocolate cake mix
Ingredients needed to make cake: eggs, oil and water (as directed on the cake mix box)
11.75 ounce jar hot fudge topping
1 cup Reese’s peanut butter (or any creamy peanut butter)
3.4 ounce box instant vanilla pudding mix
2 cups milk
8 ounce tub whipped topping
Chocolate syrup (for topping)
8 Reese’s peanut butter cups, chopped (for topping)
Instructions
Preheat the oven to 350°F. Prepare the chocolate cake batter according to the directions on the back of the box for a 9×13-inch baking dish and bake.
Once the cake is baked and still warm, use the handle of a wooden spoon or a similar utensil to poke holes evenly across the surface of the cake, spacing them about 1 inch apart.
Warm the hot fudge according to the instructions on its packaging until it becomes pourable. Carefully fill each hole with the warm hot fudge, allowing it to seep into the cake.
Place the peanut butter in a microwave-safe bowl and heat in 15-second intervals, stirring after each interval, until smooth and creamy.
In a separate bowl, whisk together the vanilla pudding mix and milk until smooth but not yet thickened.
Quickly add the melted peanut butter to the pudding mixture, whisking until fully combined and smooth.
Pour the peanut butter pudding mixture evenly over the cake. Spread it out with a spatula or the back of a spoon, gently pressing the mixture into the holes so that it fills them. The remaining pudding will form a thick layer on top of the cake.
Refrigerate the cake for 2 hours to allow the pudding to set properly.
After chilling, spread the whipped topping evenly over the surface of the cake. Return the cake to the refrigerator and chill for another 2 hours or longer to ensure everything is fully set.
Before serving, drizzle chocolate syrup over the top and sprinkle with the chopped Reese’s peanut butter cups. Slice and serve chilled.
Notes
For the best texture, make sure to allow adequate chilling time between each layer. This helps the flavors meld together and makes slicing cleaner. You can also prepare the cake a day in advance for even better flavor. For extra crunch, consider adding some chopped roasted peanuts along with the Reese’s cups on top.
