Reese’s Poke Cake is a super easy dessert recipe for the peanut butter cup lovers out there. The ultimate combination comes together in this chocolate peanut butter poke cake that is perfect to bring to potlucks and parties. This is guaranteed to be one of the best poke cake recipes you’ve ever tries. I’ve even got some suggestion for how you might make a gluten free poke cake.
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
An easy dessert recipe loaded with chocolate, peanut butter, and peanut butter cups! Perfect for parties and potlucks!
4 hrs 45 mins
Course: DessertCuisine: AmericanKeyword: chocolate desserts, peanut butter cup desserts, peanut butter recipes, poke cake, Reese's Poke CakeServings: 24Author: Brianne @ Cupcakes & Kale Chips
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
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.