It starts with a chocolate cake that is slathered with vanilla pudding that’s been mixed with peanut butter. Melted chocolate frosting is poured over the top, and it’s covered with a fluffy blend of whipped topping and more peanut butter.
And of course no Reese’s Poke Cake is complete without a generous sprinkle of chopped peanut butter cups. It’s pure heaven!
Reese's Poke Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
4 hrs 45 mins
An easy dessert recipe loaded with chocolate, peanut butter, and peanut butter cups! Perfect for parties and potlucks!
Course: Dessert
Cuisine: American
Keyword: chocolate desserts, peanut butter cup desserts, peanut butter recipes, poke cake, Reese's Poke Cake
Servings: 24
Ingredients
15.25 oz chocolate cake mix plus ingredients to prepare the cake
3.4 oz vanilla instant pudding mix
2 cups cold milk
1 1/2 cups creamy peanut butter, divided
16 oz chocolate frosting
8 oz frozen whipped topping, thawed
25 mini Peanut Butter Cups unwrapped and roughly chopped
Instructions
Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
Empty the pudding mix into a medium bowl, and add the milk.
Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
Pour the pudding mixture over the cake, filling the holes as much as possible.
In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
Let the cake cool completely.
In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.