A true celebration of chocolate and peanut butter, Reese’s Poke Cake is an irresistible dessert that transforms a simple chocolate cake into an indulgent, layered treat. This crowd-pleaser is soaked with peanut butter pudding, topped with chocolate frosting and peanut butter whipped topping, and finished with a generous scattering of chopped Reese’s minis. It’s the ultimate dessert for peanut butter cup lovers and an easy option for parties, potlucks, or holidays.

Why You’ll Love This Recipe

Reese’s Poke Cake offers layers of rich, creamy, and chocolatey textures with very little effort. It starts with a basic boxed cake mix, elevated by a luscious peanut butter pudding that seeps into every bite. The creamy chocolate frosting and fluffy peanut butter topping create a decadent finish, while the chopped Reese’s minis add the perfect crunch and visual appeal. No intricate techniques—just assemble, chill, and enjoy a dessert that’s guaranteed to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chocolate cake mix (15.25 oz), plus ingredients needed to prepare it
vanilla instant pudding mix (3.4 oz package)
cold milk
creamy peanut butter
chocolate frosting (16 oz container)
whipped topping, thawed (8 oz container)
mini peanut butter cups, unwrapped and roughly chopped

Directions

Preheat oven and prepare the chocolate cake mix according to package instructions. Bake in a 13×9-inch baking pan.
Allow the cake to cool for 15–20 minutes. Then, use the handle of a wooden spoon to poke holes in the cake about 1 inch apart.
In a medium bowl, whisk together the vanilla instant pudding mix and cold milk for 2 minutes until smooth.
Add ½ cup of creamy peanut butter to the pudding and whisk until fully combined.
Pour the peanut butter pudding evenly over the cake, ensuring it seeps into the holes.
Microwave the chocolate frosting for 15–20 seconds until pourable. Drizzle over the pudding layer and spread evenly.
Let the cake cool completely.
In a separate bowl, mix the remaining 1 cup of peanut butter with the thawed whipped topping until fluffy and smooth.
Spread the peanut butter whipped topping over the cake.
Top with chopped mini peanut butter cups.
Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

Servings and timing

Servings: 24 slices
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 4 hours 45 minutes (including chilling time)
Calories per serving: 333 kcal

Variations

Chocolate pudding version: Swap vanilla pudding for chocolate for a deeper cocoa flavor.
Crunchy topping: Add chopped peanuts or pretzels with the Reese’s cups for a salty crunch.
Homemade cake base: Use your favorite homemade chocolate cake recipe instead of boxed mix.
Peanut butter swirl: Swirl extra peanut butter into the frosting for a marbled look and richer flavor.
Mini version: Make individual portions in cupcake liners using the same layering technique.

Storage/Reheating

Storage: Store the cake covered in the refrigerator for up to 5 days.
Freezing: The cake (without the peanut butter cups topping) can be frozen for up to 1 month. Thaw in the fridge, then top with candy before serving.
Reheating: This dessert is meant to be served chilled. Do not reheat.

FAQs

What is a poke cake?

A poke cake is a cake that has holes poked in it after baking and is then filled with a liquid or pudding mixture to add flavor and moisture.

Can I use homemade frosting instead of store-bought?

Yes, you can use homemade chocolate frosting if preferred. Just ensure it’s soft enough to spread or drizzle over the cake.

Do I need to chill the cake?

Yes, chilling is essential to allow the pudding and frosting layers to set properly and for the flavors to meld.

Can I use chunky peanut butter?

It’s best to use creamy peanut butter for smooth mixing and even texture, but chunky can be used for added texture.

Is this recipe freezer-friendly?

You can freeze the cake after adding the pudding and frosting layers, but it’s best to add the whipped topping and candy just before serving for freshness.

How do I keep the Reese’s from getting soggy?

Add the chopped Reese’s just before serving to maintain their texture.

Can I use sugar-free pudding and cake mix?

Yes, sugar-free versions work well for a lighter version, though flavor and texture may vary slightly.

Is this cake suitable for kids?

Yes, it’s kid-friendly, but be mindful of peanut allergies.

Can I make this cake the night before?

Absolutely. In fact, it’s best made in advance to allow ample time for chilling and setting.

What other candy can I use?

Other chocolate candies like Snickers, Kit-Kats, or M&M’s can also be chopped and used as toppings.

Conclusion

Reese’s Poke Cake is the ultimate treat for anyone who loves the classic combination of chocolate and peanut butter. With layers of creamy, rich textures and irresistible candy topping, it’s a guaranteed hit for birthdays, potlucks, or casual get-togethers. Easy to make and even easier to enjoy, this dessert is sure to become a staple in your baking rotation.

Reese’s Poke Cake

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This ultra-decadent poke cake is a dream for peanut butter cup lovers—moist chocolate cake soaked with peanut butter pudding, topped with chocolate frosting and peanut butter whipped topping, and finished with chopped Reese’s minis.

Author: Mari
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 4 hours 45 minutes
Yield: 24 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box (15.25 oz) chocolate cake mix, plus ingredients to prepare
1 package (3.4 oz) vanilla instant pudding mix
2 cups cold milk
1 1/2 cups creamy peanut butter, divided
1 container (16 oz) chocolate frosting
1 container (8 oz) whipped topping, thawed
25 mini peanut butter cups, unwrapped and roughly chopped

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Instructions

Preheat oven and prepare the chocolate cake mix according to package instructions. Bake in a 13×9-inch pan.
Let the cake cool for 15–20 minutes, then poke holes about every inch using the handle of a wooden spoon.
In a medium bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until smooth.
Whisk in 1/2 cup of the creamy peanut butter until fully blended.
Pour the pudding mixture evenly over the cake, making sure it fills the holes.
Microwave the chocolate frosting for 15–20 seconds until pourable, then drizzle it over the pudding layer and spread evenly.
Let the cake cool completely.
In a separate bowl, mix the remaining 1 cup peanut butter with the whipped topping until fluffy. Spread evenly over the cake.
Sprinkle chopped mini peanut butter cups on top.
Refrigerate for at least 4 hours before serving. Store covered in the fridge.

Notes

Use a fork if you don’t have a wooden spoon to poke holes in the cake.
Letting the cake chill ensures the layers set and flavors meld together.
For extra indulgence, drizzle melted chocolate or peanut butter over the top before serving.

Nutrition

Serving Size: 1 slice
Calories: 333 kcal
Sugar: 27g
Sodium: 280mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg