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Reese’s Peanut Butter Cup Poke Cake Recipe

★★★★★

4.9 from 74 reviews
  • Author: Gabriel
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Reese’s Peanut Butter Cup Poke Cake is a decadent and creamy dessert combining rich chocolate cake with peanut butter infused vanilla pudding. Poked holes in the cake absorb a luscious peanut butter pudding mixture, topped with melted chocolate frosting and a fluffy peanut butter whipped topping, finished with chopped mini Peanut Butter Cups for a perfect blend of flavors and textures. It’s refrigerated for a set, moist, and indulgent treat ideal for parties and family gatherings.

Ingredients

Scale

Chocolate Cake

  • 15.25 oz chocolate cake mix (plus ingredients required to prepare the cake as per package instructions)

Pudding and Poke Filling

  • 3.4 oz vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups creamy peanut butter, divided (1/2 cup for pudding, 1 cup for topping)

Topping

  • 16 oz chocolate frosting
  • 8 oz whipped topping, thawed
  • 25 mini Peanut Butter Cups, unwrapped and roughly chopped

Instructions

  1. Prepare the Cake: Prepare and bake the 15.25 oz chocolate cake mix according to the package directions using a 13 x 9-inch cake pan. Once baked, allow the cake to cool for 15-20 minutes.
  2. Poke Holes: Using the round end of a wooden spoon, poke holes in the warm cake spaced every 1/2 to 1 inch to help the pudding mixture soak in thoroughly.
  3. Make Pudding Mixture: In a medium bowl, whisk the vanilla instant pudding mix with 2 cups cold milk briskly for 2 minutes until dissolved. Stir in 1/2 cup creamy peanut butter until smooth and well combined.
  4. Fill Cake Poke Holes: Pour the peanut butter pudding mixture evenly over the cake, making sure to fill all the poke holes to infuse flavor and moisture.
  5. Chocolate Frosting Layer: Microwave the chocolate frosting in a microwave-safe bowl for 15-20 seconds until slightly melted and pourable. Drizzle and spread the frosting evenly over the pudding-soaked cake using the back of a spoon or offset spatula.
  6. Cool the Cake: Allow the cake to cool completely at room temperature for the frosting to set slightly before proceeding.
  7. Prepare Peanut Butter Whipped Topping: In a large bowl, whisk together the remaining 1 cup of creamy peanut butter and the thawed whipped topping until fluffy and combined.
  8. Spread Topping: Spread the peanut butter whipped topping evenly over the cooled chocolate frosted cake layer.
  9. Add Peanut Butter Cups: Sprinkle the chopped mini Peanut Butter Cups evenly over the peanut butter whipped topping for extra crunch and flavor.
  10. Chill: Refrigerate the assembled cake for at least 4 hours before serving to ensure it sets perfectly. Store leftovers covered in the refrigerator.

Notes

  • Use a 13 x 9-inch cake pan for best results.
  • Ensure the cake is warm when poking holes to help the pudding mixture soak in properly.
  • Microwaving the frosting makes it easier to drizzle and spread evenly over the cake.
  • For best flavor, refrigerate the cake for at least 4 hours to let the layers meld together.
  • You can substitute whipped topping with whipped cream if preferred.
  • Store the cake covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Reese’s, Peanut Butter Cup, Poke Cake, Chocolate Cake, Peanut Butter Pudding, Dessert, Party Cake

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Find it online: https://gabriellangdon.com/reeses-peanut-butter-cup-poke-cake-recipe/