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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.

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

Instructions

  1. Preheat oven and prepare the chocolate cake mix according to package instructions. Bake in a 13×9-inch pan.
  2. Let the cake cool for 15–20 minutes, then poke holes about every inch using the handle of a wooden spoon.
  3. In a medium bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes until smooth.
  4. Whisk in 1/2 cup of the creamy peanut butter until fully blended.
  5. Pour the pudding mixture evenly over the cake, making sure it fills the holes.
  6. Microwave the chocolate frosting for 15–20 seconds until pourable, then drizzle it over the pudding layer and spread evenly.
  7. Let the cake cool completely.
  8. In a separate bowl, mix the remaining 1 cup peanut butter with the whipped topping until fluffy. Spread evenly over the cake.
  9. Sprinkle chopped mini peanut butter cups on top.
  10. 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

Find it online: https://yumfoodusa.com/reeses-poke-cake/