This Reese’s Peanut Butter Poke Cake brings Reese’s to a whole new level. I love bringing this poke cake to luncheons, BBQs, and potlucks. It is super simple to make and normally is gone before the other desserts.
Ingredient Notes
- Box chocolate cake mix
- Cake box ingredients (eggs, oil, and water as directed on the package)
- Cream cheese
- Sweetened condensed milk
- Peanut butter
- Cool whip
- Hot fudge
- Reese’s peanut butter cups (crumbled)
How to make Reese’s Peanut Butter Poke Cake
- Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
- Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
- Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
- Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
- Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese’s peanut butter cups over top. Store in the fridge until ready to serve.
Storing and Other Tips
Store any leftover cake in an airtight container. Keep it covered in the fridge for up to 5 days
Depending on your fudge you may have to use something a little bigger than a fork for the holes to get the fudge to seep in a little more or move the fork around while in the cake.
This recipe is also best when it is served after it has had enough time for the sauce to seep into the cake. I recommend making it the night before you plan on serving it, and maybe adding the whipped cream an hour before you plate it.
If you run into this problem, your holes may be a little small. However, if you give this cake time, eventually the fudge will seep into the cake. We usually use the small round end of a wooden spoon to poke the holes, but forks also work great. It may just take a little longer for the hot fudge to sink in.
You can add Reese’s pieces, peanut butter chips, melted peanut butter, chopped peanuts, or chocolate chips on top as well.
We’ve only used creamy peanut butter for this recipe. If you prefer the texture and crunch then use crunchy peanut butter. It should work great as a substitute for creamy peanut butter.
More Poke Cakes You Might Like
- White Raspberry Poke Cake
- Thin Mint Poke Cake
- Strawberry Coconut Poke Cake
- Hot Fudge Chocolate Poke Cake
Reese’s Peanut Butter Poke Cake
Ingredients
- 1 box chocolate cake mix
- eggs, oil, and water as directed on the box cake mix
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 1 cup peanut butter (I used creamy)
- 12 ounces cool whip divided
- 12 ounces hot fudge divided
- 8 Reese's peanut butter cups
Instructions
- Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
- Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
- Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
- Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
- Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.
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