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.

Reese's Chocolate Peanut Butter Poke Cake

Description

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.

Ingredients

Units Scale

1 (13.25 oz) box chocolate cake mix
Water, oil, and eggs according to box of cake mix
1 (5.9 oz) box vanilla instant pudding
3 cups whole milk
1 cup peanut butter, warmed
8 oz Cool Whip
1/2 cup hot fudge, warmed
8 Reese’s Peanut Butter Cups, chopped
1/3 cup Reese’s Pieces

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Instructions

Preheat the oven to 350°F. Spray a 9×13 pan with nonstick spray.
Prepare the cake mix as directed on the packaging. Pour the batter into the 9×13 pan and bake according to the directions. Allow the cake to cool completely.
Poke the cake with the back of a wooden spoon in about every 1/2 inch.
In a medium mixing bowl, whisk together the pudding mix, milk, and peanut butter. Pour the 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.

Equipment

Mixing Bowls

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Whisk

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Notes

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.

Prep Time: 20
Cook Time: 40
Category: Dessert
Method: Baking
Cuisine: American