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The Best Ultimate Reeses Peanut Butter Poke Cake

Reeses Peanut Butter Poke Cake - featured image
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This ridiculously moist and decadent poke cake combines chocolate cake, a creamy peanut butter filling, chocolate pudding, and a topping of Cool Whip and chopped Reese’s cups. It’s an easy, no-fuss dessert that tastes like a bakery creation, perfect for potlucks, parties, or a late-night craving.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (e.g., Betty Crocker or Duncan Hines)
  • Ingredients listed on the back of the box (usually eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup creamy peanut butter (Jif or Skippy recommended)
  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk (whole milk preferred, 2% works)
  • 1 tub (8 oz) Cool Whip, thawed
  • 1 cup mini Reese’s peanut butter cups, roughly chopped (about 20–25 mini cups)
  • 1/4 cup chocolate syrup for drizzling (optional)
  • Extra chopped Reese’s cups for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. Prepare the cake batter according to the box directions. Do not overmix; a few lumps are fine.
  3. Pour batter into the prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, make the peanut butter filling: In a small saucepan over low heat, combine sweetened condensed milk and peanut butter. Stir constantly until smooth and fully melted (about 3-4 minutes). Alternatively, microwave in 30-second intervals, stirring between each.
  5. When the cake comes out of the oven, let it cool for exactly 5 minutes.
  6. Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart. Go all the way to the edges and corners.
  7. Pour the warm peanut butter filling over the cake, making sure it gets into all the holes. Use a spatula to spread evenly.
  8. Let the cake cool completely (about 30-40 minutes) so the filling sets.
  9. While the cake cools, make the chocolate pudding: In a medium bowl, whisk the pudding mix with 2 cups cold milk for about 2 minutes until thickened. Refrigerate for 5 minutes to set.
  10. Spread the pudding evenly over the cooled cake using a rubber spatula.
  11. Refrigerate the cake for at least 30 minutes to let the pudding set completely.
  12. Spread the Cool Whip over the pudding layer.
  13. Sprinkle the chopped Reese’s cups over the top. Drizzle with chocolate syrup if desired.
  14. Refrigerate for at least 4 hours, but overnight is best for maximum flavor and texture.

Notes

For best results, refrigerate overnight. The cake improves after the first day as flavors meld. Use full-fat sweetened condensed milk and shelf-stable peanut butter for best texture. Poke holes with a wooden spoon handle (about 1/4 inch wide) for proper absorption. If using natural peanut butter, the filling may become grainy. For a gluten-free version, use a gluten-free chocolate cake mix. Store in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.

Nutrition

Keywords: Reese's, peanut butter, poke cake, chocolate cake, easy dessert, potluck, no-bake, Cool Whip, chocolate pudding

Find it online: https://sparklechew.com/the-best-ultimate-reeses-peanut-butter-poke-cake/