Reese’s Peanut Butter Cup Poke Cake Recipe

Introduction

This Reese’s Peanut Butter Cup Poke Cake is a decadent dessert that combines rich chocolate cake with creamy peanut butter and sweetened condensed milk. It’s easy to make and perfect for peanut butter lovers looking for a crowd-pleasing treat.

Ingredients

• 1 box chocolate cake mix (plus ingredients on the box: eggs, oil, water)
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup peanut butter
• 1/2 cup hot fudge sauce
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 cup chopped mini Reese’s Peanut Butter Cups

Instructions

1. Step 1: Prepare the chocolate cake mix according to package instructions and bake as directed in a 9×13-inch pan. Allow the cake to cool completely.
2. Step 2: Use the handle of a wooden spoon or a skewer to poke holes all over the cooled cake.
3. Step 3: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
4. Step 4: In a microwave-safe bowl, warm the peanut butter slightly until it becomes pourable. Drizzle the peanut butter over the cake.
5. Step 5: Spread the hot fudge sauce evenly over the cake to cover it completely.
6. Step 6: Spread the thawed whipped topping evenly over the fudge layer.
7. Step 7: Sprinkle the chopped mini Reese’s Peanut Butter Cups over the top of the cake for garnish.
8. Step 8: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.

Tips & Variations

• For extra flavor, add a pinch of sea salt on top of the whipped topping to balance the sweetness.
• Swap mini Reese’s with chopped full-size cups for a chunkier texture.
• Use crunchy peanut butter if you prefer some texture contrast.
• Try drizzling caramel sauce in place of fudge for a different twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, you can let it sit at room temperature for 10–15 minutes for easier slicing. Leftovers keep well and can be reheated briefly in the microwave, though it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling for a few hours or overnight, as the flavors meld and the cake becomes moist.

What if I don’t have mini Reese’s Peanut Butter Cups?

You can use regular Reese’s cups chopped into small pieces or substitute with your favorite peanut butter candies or chopped peanuts for texture.

Reese’s Peanut Butter Cup Poke Cake Recipe

Print Recipe

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This Reese’s Peanut Butter Cup Poke Cake is a decadent chocolate dessert featuring a moist chocolate cake soaked with sweetened condensed milk and peanut butter, then topped with rich hot fudge, fluffy whipped topping, and chopped Reese’s Peanut Butter Cups for a heavenly combination of chocolate and peanut butter flavors.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes including cooling and chilling
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box chocolate cake mix (plus ingredients called for on the box: eggs, oil, water)

Filling and Toppings

• 1 (14 oz) can sweetened condensed milk
• 1/2 cup peanut butter
• 1/2 cup hot fudge sauce
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 cup chopped mini Reese’s Peanut Butter Cups

Instructions

1. Prepare the Cake: Preheat your oven as directed on the cake mix box. Prepare the chocolate cake batter according to the package instructions using the required eggs, oil, and water. Pour the batter into a greased baking pan.
2. Bake the Cake: Bake the cake according to the time and temperature recommended on the box, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool briefly.
3. Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake so the filling can soak in evenly.
4. Prepare the Peanut Butter Mixture: In a small bowl, mix together the sweetened condensed milk and peanut butter until smooth and well combined.
5. Soak the Cake: Pour the peanut butter and sweetened condensed milk mixture evenly over the holes in the cake, allowing it to soak in thoroughly. Let the cake cool completely to allow the flavors to meld.
6. Top the Cake: Spread the hot fudge sauce evenly over the cooled cake, then spread the whipped topping on top of the fudge layer for a creamy finish.
7. Add Reese’s Pieces: Finally, sprinkle the chopped mini Reese’s Peanut Butter Cups evenly over the whipped topping to add texture and extra peanut butter and chocolate flavor.
8. Chill and Serve: Refrigerate the cake for at least an hour before serving to let it set and enhance the flavors. Slice and enjoy this rich, indulgent dessert!

Notes

• Ensure the cake is warm when poked to allow the peanut butter filling to soak in deeply.
• You can substitute the boxed chocolate cake mix with a homemade chocolate cake recipe if preferred.
• For an even richer flavor, warm the hot fudge sauce slightly before spreading.
• Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
• If you want a thicker peanut butter layer, consider adding more peanut butter to the sweetened condensed milk mixture.

Keywords: Reese’s, Peanut Butter Cup, Poke Cake, Chocolate Cake, Dessert, Easy Cake Recipe, Chocolate Peanut Butter Dessert