Reese's Chocolate Peanut Butter Poke Cake

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If you love the combo of chocolate and peanut butter, this Chocolate Peanut Butter Poke Cake is a must-try. Starting with a boxed chocolate cake mix, it’s made extra rich with a layer of peanut butter flavored pudding soaked into the cake. Cool Whip mixed with hot fudge is then spread on top, plus a sprinkling of chopped Reese’s cups and Reese’s Pieces. It’s an easy, indulgent dessert that’s full of flavor in every bite.

slice of peanut butter chocolate poke cake

Chocolate Peanut Butter Poke Cake

My husband and all my kids are diehard peanut butter and chocolate fans, so this Peanut Butter Chocolate Poke Cake is always a hit at our house. Besides, who doesn’t love a good poke cake?

My favorite thing about this Reese’s Poke Cake is that I can make it ahead of time and it’s the perfect dessert for potlucks, special occasions, or family holiday gatherings. Everybody loves it, it can be made in a disposable pan as a sheet cake, and there are never any leftovers! This dessert is Chocolate Peanut Butter perfection!

slice of chocolate peanut butter poke cake

Equipment Needed

9×13 baking pan
Mixing bowls
Whisk
Wooden spoon or similar tool for poking holes
Measuring cups and spoons
Silicone or rubber spatula

Ingredients

These ingredients are all easy to find at your local grocery store and you may even have them in your pantry already!

Chocolate Cake Mix – Betty Crocker Triple Chocolate Fudge is my choice for a super moist chocolate cake
Water, Oil, and Eggs according to box of cake mix (package directions)
Instant Vanilla Pudding
Whole Milk
Creamy Peanut Butter, warmed
Cool Whip
Hot Fudge, warmed
Reese’s Peanut Butter Cups, chopped
Reese’s Pieces

Substitutions

Cake Mix: You can use a yellow cake mix or white box cake mix instead of chocolate for a lighter base and slightly different flavor combos.

Milk: Substitute whole milk with any plant-based milk like almond, oat, or soy milk for a dairy-free version.

Instant Pudding: Cheesecake or Peanut Butter pudding could be used in place of vanilla pudding in the peanut butter filling.

Peanut Butter: Use almond butter, cashew butter, or sunflower seed butter if you have nut allergies or prefer a different taste.

Cool Whip: Use coconut whipped topping as a non-dairy alternative.

Hot Fudge: chocolate syrup can be used in place of the hot fudge.

Reese’s Peanut Butter Cups and Pieces: Substitute with mini Reese’s Cups, chopped nuts and chocolate chips, or use any other candy that fits your preference or dietary restrictions.

chocolate peanut butter poke cake cut into slices

How to Make Peanut Butter Chocolate Poke Cake

This recipe is so easy to make and is always such a crowd-pleaser!

Pre-heat oven to 350°F. Spray a 9×13 inch pan with nonstick cooking spray.
In a large bowl, prepare the cake mix box as directed on the packaging.
Pour the chocolate cake batter into the 9×13 pan and bake according to the directions. Allow the cake to cool completely.
Poke holes in the baked cake with the handle of a wooden spoon or a large straw about every 1/2 inch.
In a medium bowl, whisk together the pudding mix, milk, and creamy peanut butter.
Pour the peanut butter mixture over the cake, ensuring you are filling all the holes. Place the cake in the fridge for at least 15 minutes for the filling to set up.
In a medium mixing bowl, fold the Cool Whip and hot fudge together. Spread the Cool Whip over the top of the cake.
Sprinkle the peanut butter cups and Reese’s pieces over the top of the cake and enjoy a little slice of heaven.

chocolate cake mix batter in a mixing bowl

baked chocolate sheet cake in a white 9x13 dish

poking holes in chocolate cake with wooden spoon handle

pudding mix, peanut butter and milk in a mixing bowl

whisking together pudding mix, peanut butter and milk in a mixing bowl

peanut butter filling for chocolate peanut butter poke cake

pouring peanut butter filling over chocolate cake with holes

peanut butter filling spread over chocolate sheet cake

whipped topping and hot fudge sauce in a mixing bowl

whipped topping and hot fudge sauce mixed in a bowl

hot fudge whipped cream spread over peanut butter filling

chocolate peanut butter poke cake with reese's pieces and chopped Reese's Peanut Butter Cups on top

Pro Tips

Use a disposable aluminum pan for easy cleanup.
All ingredients should be at room temperature for optimal baking results.
Warm the hot fudge just until it’s pourable. Be careful not to add it too hot, as it can melt the Cool Whip when mixing or spreading on the cake. Keeping the fudge at a mild temperature helps maintain the structure and texture of the Cool Whip topping.

Storage Directions

Peanut Butter Chocolate Poke Cake should be stored in the refrigerator. Cover the cake with plastic wrap or aluminum foil to keep it from drying out. Properly stored, the cake can last for up to 4-5 days in the fridge. For best results, keep the cake chilled until ready to serve. This helps keep the cake moist and ensures the toppings stay fresh.

slices of chocolate peanut butter poke cake on white dishes

FAQ

Can I make this cake with a different type of cake mix?

Yes, you can use any flavor of the cake mix you prefer. While chocolate adds a rich depth, a yellow or white cake mix can also work well with peanut butter and chocolate toppings.

What can I use instead of Reese’s Peanut Butter Cups?

If Reese’s isn’t available, any chocolate and peanut butter candy, or even just chopped peanuts and chocolate chips, can be used as a topping for a similar flavor profile.

How long does this cake keep?

This cake can be stored in the refrigerator, covered, for up to 4 days. The moisture from the pudding keeps it moist, but consume it within a few days for the best taste and texture.

Can I prepare this cake a day ahead?

Yes, this cake can easily be made a day ahead. It allows the pudding mixture to soak into the cake thoroughly, enhancing the flavors.

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