Reese’s Peanut Butter Poke Cake Recipe

Imagine all the deliciously rich flavors of a Reese’s Peanut Butter Cup packed into a cake that’s moist, gooey, and practically melting in your mouth. That’s exactly what you get with this Reese’s Peanut Butter Poke Cake! It’s a dessert that’s as simple to make as it is decadent. From the fudgy chocolate base to the creamy peanut butter pudding that seeps into every bite, this cake brings together the perfect balance of chocolate and peanut butter. Plus, it’s a true crowd-pleaser – the kind of dessert you’ll want to make for parties, family gatherings, or just because it’s Tuesday.

This cake holds a special place in my heart because it’s one of those foolproof recipes that has saved me countless times when I need a dessert that’s guaranteed to impress. I’ve seen it disappear at potlucks and have had friends ask for the recipe after just one bite. And the best part? It’s made with simple ingredients, most of which you might already have in your pantry.

this RECIPE

A little background on poke cakes 🍫

Poke cakes became popular back in the 1970s, when Jell-O started advertising them as a fun way to add flavor to every bite of a cake. Essentially, a poke cake is any cake that you bake, then poke holes in, and fill those holes with something delicious – from Jell-O to pudding to fruit syrups. This Reese’s Peanut Butter Poke Cake takes the concept to a whole new level by using hot fudge sauce and a peanut butter pudding mixture, creating layers of indulgent flavor. Poke cakes are still popular today because they’re so easy to customize, and the technique works for virtually any flavor combo you can imagine!

Let’s talk ingredients: chocolate, peanut butter, and a little bit of magic

For this cake, we’re using a few simple ingredients that work together like magic. Here’s the rundown:

• Chocolate cake mix: Any brand of chocolate cake mix will do, but I like to go for a moist chocolate or devil’s food cake. If you’re feeling adventurous, you could make a homemade chocolate cake, but the boxed mix saves time without sacrificing flavor.
• Hot fudge topping: This gooey fudge fills the poked holes and adds a layer of rich, chocolatey goodness. If you’re out of hot fudge, chocolate syrup could work, but it won’t be quite as thick and decadent.
• Creamy peanut butter: I usually reach for Reese’s or any good-quality creamy peanut butter. It’s important to use the creamy kind so it melts smoothly. If you prefer, you could use natural peanut butter, but you might need to mix it well so it’s not too oily.
• Instant vanilla pudding mix: This pudding mix combines with the peanut butter to create a thick, luscious filling that seeps into the cake. If you’re not a fan of vanilla, you could try chocolate pudding for an even more chocolate-forward flavor.
• Milk: Used to make the pudding, adding just the right amount of creaminess.
• Whipped topping: The whipped topping adds a light, fluffy finish that balances the richness of the cake. If you’d rather use real whipped cream, go for it – just whip it up fresh before spreading it on top.
• Reese’s peanut butter cups: The chopped candy on top is the perfect garnish and gives you that extra Reese’s flavor. Feel free to add extra if you’re a true peanut butter cup fan!

Essential kitchen tools: keep it simple

You don’t need any fancy equipment to make this poke cake, which is one of the things I love about it. Here’s what you’ll need:

• 9×13-inch baking dish: This size is perfect for a boxed cake mix and ensures the cake bakes evenly.
• Wooden spoon or utensil handle: You’ll use the handle to poke holes in the cake. A chopstick or straw works too, but a larger handle makes holes that are just the right size for filling.
• Microwave-safe bowls: One for melting the peanut butter and another for mixing the pudding.
• Whisk: For making sure the pudding mixture is smooth and well-combined.
• Spatula: A spatula helps with spreading the whipped topping evenly over the cake.

Step-by-step: how to make this Reese’s peanut butter poke cake

Let’s dive into the process! It’s easy and super satisfying to see each layer come together.

1. Bake the cake: Preheat your oven to 350°F. Prepare the chocolate cake mix according to the package instructions, using the eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick comes out clean – usually around 25-30 minutes.
2. Poke the holes: While the cake is still warm from the oven, use the handle of a wooden spoon (or something similar) to poke holes all over the top, about an inch apart. Don’t be shy – the more holes, the better the flavor distribution!
3. Add the hot fudge: Warm up the hot fudge topping in the microwave according to the jar instructions (usually 10-15 seconds). Carefully pour it over the cake, filling the holes as much as possible. Let the cake cool slightly.
4. Prepare the peanut butter pudding mixture: In a microwave-safe bowl, melt the peanut butter in 15-second intervals until smooth. In a separate bowl, whisk together the instant vanilla pudding mix and milk until it’s just combined and still pourable. Quickly whisk the warm peanut butter into the pudding mixture.
5. Fill the cake with pudding: Pour the peanut butter pudding over the cake, spreading it evenly across the surface. Use the back of a spoon to push the pudding down into the holes. A lot will settle on the top – that’s perfect! Place the cake in the fridge for about 2 hours to let the flavors meld.
6. Add the whipped topping: Once the cake has chilled and set, spread the whipped topping evenly over the pudding layer. It adds a light, fluffy finish that balances the richness of the chocolate and peanut butter. Refrigerate again for at least another 2 hours, or until you’re ready to serve.
7. Garnish and serve: When you’re ready to enjoy this masterpiece, drizzle some chocolate syrup on top and sprinkle the chopped Reese’s peanut butter cups over the cake. Slice and serve!

Make it your own: fun variations to try

• Make it extra chocolatey: Use chocolate pudding instead of vanilla for an ultra-chocolaty version. Or, sprinkle some chocolate chips over the top along with the Reese’s cups.
• Go nutty: Swap the peanut butter for almond or cashew butter if you want a different flavor profile. It won’t taste like a Reese’s cup anymore, but it’s still delicious!
• Gluten-free option: Use a gluten-free chocolate cake mix. The rest of the ingredients should be naturally gluten-free, but double-check the labels just to be safe.
• Dairy-free alternative: Substitute almond or oat milk in the pudding mix, and use a dairy-free whipped topping. Just make sure to choose dairy-free hot fudge and chocolate toppings as well.
• Seasonal twist: Add some chopped salted caramel or peppermint chocolate on top to give the cake a festive holiday vibe.

Presentation tips: serve it in style

This cake is pretty indulgent on its own, but a little presentation can take it up a notch. Try serving each slice with a dollop of whipped cream on the side and a sprinkle of cocoa powder. If you’re making it for a special occasion, a few whole Reese’s cups lined along the edges of the cake make a fun, decorative border.

For a full dessert spread, pair this cake with a few fresh berries on the side. The slight tartness of the berries balances out the sweetness beautifully!

Drink pairings to complement the flavors

A rich dessert like this calls for something refreshing to balance out all that chocolate and peanut butter. Here are a few ideas:

• Iced coffee or cold brew: The slight bitterness of coffee pairs perfectly with the sweet, rich flavors in this cake.
• Chocolate milk: Go for a double dose of chocolate with a tall glass of chocolate milk – it’s like bringing out the inner kid in everyone.
• Vanilla milkshake: If you want a full dessert experience, a vanilla milkshake alongside a slice of cake is a match made in heaven.
• Mint iced tea: A refreshing mint iced tea gives a cool contrast to the richness of the cake, and mint and chocolate are always a winning combo.
• Sparkling water with a splash of lime: For a lighter option, sparkling water with a hint of lime cleanses the palate and refreshes after each bite.

Storage and reheating tips

This Reese’s poke cake is best stored in the fridge, covered with plastic wrap or in an airtight container. It should keep well for up to 3 days. If you need to make it ahead, you can prepare the cake and pudding layers a day in advance, then add the whipped topping and garnishes just before serving to keep everything fresh.

If you have leftovers, you don’t really need to reheat it – just pull it out of the fridge and let it sit for a few minutes at room temperature before serving. The cold, creamy texture is actually quite nice!

Scaling the recipe for different occasions

This recipe is designed for a 9×13-inch pan, which makes about 12 generous servings. If you’re serving a crowd, you can easily double the recipe and bake it in two pans. Just be prepared for the pudding layer to take a little longer to set when you’re working with larger quantities.

For a smaller batch, you could halve the recipe and use an 8×8-inch baking dish. Keep an eye on the baking time, as it may cook a bit faster.

FAQs

Q: Can I use homemade whipped cream instead of whipped topping?
A: Absolutely! Just whip up about 1 cup of heavy cream with a little sugar and vanilla until soft peaks form. It’s a bit richer but so tasty.

Q: What’s the best way to melt peanut butter without burning it?
A: Microwave it in 15-second bursts, stirring in between. This keeps it from overheating or getting clumpy.

Q: Can I freeze this cake?
A: Yes, but it’s best without the whipped topping. Freeze after adding the pudding layer, then add the whipped topping and garnishes after it thaws.

Q: Can I use chunky peanut butter instead of creamy?
A: You can, but the texture will be a bit different. Creamy peanut butter melts and spreads more easily, which makes the pudding smoother.

Q: Can I use a different candy for the topping?
A: Definitely! Try chopped Snickers, M&Ms, or chocolate chips for a different twist.

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