Reese’s Peanut Butter Poke Cake

Published: March 6, 2020Updated: June 29, 2020Author: Kristen Hills
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You need to try this dangerously delicious chocolate cake filled with amazing tastes of peanut butter, ooey-gooey chocolate, and creamy cream cheese topping! Reese’s peanut butter poke cake is more than cake, it's a piece of peanut buttery heaven!
Reese’s Peanut Butter Poke Cake

Reese’s peanut butter cups are probably one of my most favorite candies to indulge in! My guess is that I am not alone either. 

 

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. 

 

Some other awesomely delicious recipes that we have for Reese’s peanut butter are our Reese’s Peanut Butter Cup Rice Krispies Treats, Reese’s Cookies Ice Cream Pops, and our fluffy and delicate Mini Reese’s Peanut Butter Trifles! The list could go on but, I’ll let you try those for now.

HERE IS EVERYTHING YOU WILL NEED TO MAKE THIS PEANUT BUTTER POKE CAKE WITH CONDENSED MILK:

Peanut butter poke cake ingredients:

  1. Box chocolate cake mix
  2. Cake box ingredients (eggs, oil, and water as directed on the package)
  3. Cream cheese 
  4. Sweetened condensed milk
  5. Peanut butter
  6. Cool whip
  7. Hot fudge
  8. Reese’s peanut butter cups (crumbled)

 

If you have everything you need except the cool whip, don’t worry! Check out this simple and quick way to make up your own homemade cool whip! If you want to go even more over the top you could always make your own cake with this amazing homemade chocolate cake mix recipe!

Related Article: Chocolate Cake Smothered with Sweetened Condensed Milk, Hot Fudge, and Andes Mints! Everyone loves our Thin Mint Poke Cake! 

You’ll also need these for this Six Sisters’ poke cake:

  • Mixing bowl
  • Measuring cups (THIS is a great set)
  • Rubber spatula
  • Fork (ya know for the “poke” part of the cake)
  • Large mixing bowl
  • Hand mixer/stand mixer
  • 9×13 baking pan (THIS one is my favorite especially if you want to bring it to an even)

 

Pro Tip: 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. 

Related Article: This White Raspberry Poke Cake is light and refreshing because of one secret ingredient! 

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How to make this absolutely delicious Reese’s peanut butter cup cake:

To start you are going to make the base part of this cake by doing exactly what it says on the box for the 9×13 pan. 

After the cake is done, take it out of the oven and use the fork to poke holes in the cake all over. Remember the more you poke the more room for the fudge to seep into. 

Then, microwave the fudge following the instructions on the jar. You are going to pour about ¾ of the jar on top of the cake. Use a spatula to spread it out to make sure the whole cake is covered with fudge. 

 

Now, combine the softened cream cheese (be sure to not melt the cream cheese or it will not set up properly) and the sweetened condensed milk in a mixing bowl or a stand mixer and beat it all together until it is smooth and creamy without lumps. 

Next, you are going to add in the peanut butter to the cream cheese mixture. Continue to mix everything together until the peanut butter is mixed throughout. 

 

Once that is done, mix in half of the cool whip and continue to mix everything together until the mixture is smooth. 

Then, spread the cream cheese and peanut butter mixture evenly over the fudge layer on the cooled and poked cake. 

After everything is spread across the cake, cover it and put it in the refrigerator until everything is cool. 

 

Once the cake has set up and is cool, spread the rest of the cool whip on top of the cream cheese and peanut butter mixture. Then, drizzle the rest of the hot fudge (you will probably have to reheat heat the fudge again according to the jar instructions) over top of the cool whip. 

Lastly, sprinkle the Reese’s crumbles over the whole cake to finish it off! Then, cover it and store it in the refrigerator until you are ready to serve it.

my hot fudge isn’t sinking into my cake:

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.

I usually prepare this recipe at night and let it sit in the fridge overnight, before I add the whipped cream layer and other toppings.

Every time, it puddles on top, then in the morning, it’s all sunk deep down into the cake. It just takes time.

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.

It tastes best cold, so we usually keep ours covered in the fridge.

I have also made this recipe, and used a fork to poke my holes. The cake was amazing, and all the hot fudge sunk in over night.

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.

 

See how to make this delicious dessert!

On our YouTube channel, we have so many amazing recipes that you might not even know where to start!

 

Pick more poke cakes to try and fall in love with!

Serves: 20

Reese's Peanut Butter Poke Cake

This is by far one of our favorite cakes and it's so easy to make!

15 minPrep Time

30 minCook Time

45 minTotal Time

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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, crumbled

Instructions

  1. 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.
  2. Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
  3. 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.
  4. Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
  5. 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.

Nutrition

Calories

172 cal

Fat

9 g

Carbs

15 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
256
https://www.sixsistersstuff.com/recipe/reeses-peanut-butter-poke-cake/

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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, crumbled

INSTRUCTIONS

  1. 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.
  2. Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
  3. 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.
  4. Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
  5. 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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  1. Happy Valley Chow says:
    June 16, 2014
    Reese's are by far one of my favorite candies so I know I would love this poke cake. Fantastic recipe! Happy Blogging! Happy Valley Chow
    Reply
    • Cindy says:
      June 6, 2020
      Recipes look good
      Reply
  2. Lori says:
    June 16, 2014
    What size pan do I use for this?
    Reply
    • Cyd says:
      June 17, 2014
      Hi Lori, just make your cake according to directions on the cake mix box for the 9 x 13 inch pan.
      Reply
  3. DianeM says:
    June 17, 2014
    Oh boy...this cake sounds dangerous! My daughter will LOVE this one <3 Smiles, DianeM
    Reply
  4. Kelly says:
    June 17, 2014
    This looks amazing!! I love Reeses so I definitely need to make this soon!
    Reply
  5. Dee Mauser says:
    June 18, 2014
    Oh wow, I just saw this on Facebook and had to come check it out. My hubby LOVES Reeses Peanut Butter Cups. I have to say they're one of my favs too. I am definitely going to try out this recipe. Thanks so much! Bella Savvy
    Reply
  6. Karen says:
    June 18, 2014
    WOW. Sitting at work late and think I NEED to stop by the store and get the stuff to make it tonight! You say to cool it in the fridge after the peanut butter mixture layer, but before the cool whip. How long does it need to be in the fridge?
    Reply
    • Cyd says:
      June 19, 2014
      Put in the fridge just until cool. Maybe 30 minutes.
      Reply
  7. kate says:
    June 18, 2014
    What size jar of fudge sauce ?
    Reply
    • Cyd says:
      June 19, 2014
      Hi Kate, we used an 11 3/4 ounce bottle of hot fudge. You can add more if you like it fudgy!
      Reply
  8. Liz says:
    June 19, 2014
    I made this cake today for my sick children. It was SOO tasty and cheered us all up! (They are learning about comfort foods already...) Thanks for the recipe! It really is a delish cake!
    Reply
  9. char says:
    June 20, 2014
    I think your recipe site is awesome ,but how do you print the recipes ??
    Reply
    • Cyd says:
      June 23, 2014
      On the post you will see a blue box with the ingredients and directions. In the top right hand corner of that box it will say Print. That should do it!
      Reply
  10. Susan says:
    June 20, 2014
    Is this something that can be made the night before you want to serve it, or will it get too mushy??
    Reply
    • Cyd says:
      June 23, 2014
      You could make it the night before. Keep it in the fridge. After being in the fridge the hot fudge will set up that has drizzled into all of the holes. It is a very moist cake because of the holes being poked and hot fudge drizzled in them.
      Reply
  11. Jill Gallina says:
    June 25, 2014
    Hi I was wondering if you need to let the cake cool before adding the peanut butter topping. I was concerned if the cake is warm the topping would become soft and runny when spread on top. I was hoping to make the cake this weekend. Thank for your help.
    Reply
    • Cyd says:
      June 26, 2014
      Hi Jill, let the cake cool before adding the peanut butter topping. We'll go into the recipe and make the adjustment so it's clear. Good luck with your cake this weekend!!
      Reply
  12. Sheila says:
    June 27, 2014
    I made this cake this evening and my family LOVED it. So good!
    Reply
  13. Clare Kemp says:
    June 29, 2014
    hi there, Thinking about making this in the UK, but there are a couple of challenges. Firstly to get hold of the Reese's Peanut Butter cups, then also the 'Hot Fudge' - not sure what this is - is this a particular brand name - what could I use instead - do you think a chocolate fudge-y sauce would work? Also 'Cool Whip' is this a brand name for something specific or could I get away with using whipped cream? Also - how many eggs? I only really need to make the recipe for about 8-10 people - so can I have the recipe? Sorry - so many questions! Thinking of making this weekend, so would be great to get some answers if you can. Thanks
    Reply
    • Cyd says:
      June 30, 2014
      Hi Clare, I don't know where to begin with this recipe for you. It makes it hard when you don't have a lot of the necessary ingredients. You can always order reese's peanut butter cups off of Amazon. You could also use Snicker bars (if they sell them in UK). Hot Fudge is a chocolate fudgy sauce. Cool Whip is a Whipped topping. You could probably use whipped cream since it goes on top. As far as making it for 8 to 10 people, just make the cake as directed and everyone can have a big piece or you get to enjoy it for 2 days!! Good luck! Hope this helps! Cyd (mom of the Six Sisters)
      Reply
  14. Meisha says:
    June 29, 2014
    I think that i would use caramel instead of fudge. I am not a fudge type of person. Either way it still looks delicious!
    Reply
  15. aj says:
    July 8, 2014
    I'm made the peanut butter topping and it looks runny. I went exactly by the recipe. Was I suppose to put the whole can of sweetened condensed milk?
    Reply
    • Cyd says:
      July 14, 2014
      We used the whole can. We aren't sure what could have gone wrong. Sorry it didn't work out for you. The cream cheese is at room temp, do not soften or melt it. Then add the sweetened condensed milk, add peanut butter and 1/2 of the cool whip.
      Reply
  16. Lori says:
    August 1, 2014
    Just made this cake for my husband's birthday who is a peanut butter and chocolate FREAK! Can't wait for him to have it. However, I had quite a bit more of the peanut butter topping than I needed to have a thick layer on top, yet I used all of the correct amounts and used a 9x13 pan. Granted we will be able eat the extra but i would probably reduce the amount of each ingredient next time or use a jelly roll pan.
    Reply
  17. Angela says:
    August 4, 2014
    This is very, very good!! I used 16 ounces of Cool Whip because I just bought a big one. It was fine!
    Reply
    • Jinny says:
      December 3, 2018
      I had a lot left ovet...my kids AND husband put it on Graham crackers for a treat!! Good on waffles...
      Reply
  18. Amy Romine says:
    August 16, 2014
    Made this tonight for part of our annual back to school "dessert for dinner" (everything served is dessert, kids LOVE it!). This will be a favorite, it was so good and easy to fix!
    Reply
  19. Candy says:
    September 5, 2014
    I tried this recipe last night. It was delicious, but my peanut butter layer was significantly lighter (and thicker) than the one in your photo. It kind of made the cake sloppy, that layer never really firmed up. I mixed the sweetened condensed milk in with the peanut butter, cream cheese, and 1/2 cool whip. Was this correct? I have another poke cake recipe that pours the sweetened condensed milk over the holes in the cake with the topping. Is this what I should have done? Can you please clarify for me? Thanks for the recipes. I've tried several of yours and have been really happy with them.
    Reply
    • Cyd says:
      September 9, 2014
      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 poked cake. Cover and refrigerate until cool.
      Reply
  20. carolyn says:
    September 27, 2014
    i have made this cake 4 times and made it again today and I added 4 tbsp. of creamy pb to the cake batter-yummy.. what I am wondering is how can I make this in mini loaf pans to give away at Christmas?? does this cake freeze well after completed?? my hubby is NOT a cake person but he devoured this one--thank you for such a fun recipe. love all of ur recipes
    Reply
    • Cyd says:
      September 29, 2014
      We have only made this in a 9 x 13 inch pan. It doesn't last long at our house so it's never made it to the freezer!! You could make it in mini loaf pans, but you would have to experiment and watch it closely. The cooking time would be a lot less. We would love to hear how it all works out! What a fun idea for neighbors at Christmas!! You are on top of things!!! Cyd (mom of the Six Sisters)
      Reply
  21. carolyn says:
    September 29, 2014
    Cyd thank u for ur reply-will let ya know-if the mini cakes work or not..
    Reply
  22. Jan says:
    May 30, 2015
    Fudge did not sink into cake despite pokes. Fudge was hot and flowed nicely but did not sink. Any idea why?
    Reply
    • Lori says:
      February 22, 2018
      I have experienced that problem with other poke cakes.. obviously I don't know what was used to poke the holes but for thick sauces I use a clean unsharpened pencil... the holes have to be big enough for the yummy thick sauce to flow in ;) ♡
      Reply
      • Rita says:
        March 22, 2018
        I know your comment was long ago but... I use the end of a wooden spoon to poke the holes. Hope this helps! ☺️
        Reply
  23. Beth says:
    October 15, 2015
    Just made this using a Gluten Free cake mix and it's wonderful!! Thanks for such an amazing recipe.
    Reply
  24. Sharon Hickerson says:
    November 23, 2015
    My 15 yr old son wanted a Reese's cake for his Birthday, and this was the first one that popped up on Google. It was easy to make. When it came time to eat it, it was a BIG HIT! He LOVES this cake! Thank you for sharing this recipe. Please keep the ideas coming!
    Reply
  25. Maricel says:
    July 16, 2016
    I made this recipe for a friends surprise get together birthday party. They absolutely loved it! But instead of chocolate cake I used marble since that was my friends preferred cake. One of my friend liked it so well she ask me to make it again for her wedding anniversary! I have a feeling that this cake will be requested every time the Filipino community have a get together. Thank you for tbese awesome recipe! Its incredibly scrumptious!
    Reply
  26. Christa Boquet says:
    December 14, 2017
    Just made this this week at my daughter's band concert and there was none left! Super easy to make, I did not use the extra cool whip and fudge on top, to me the peanut butter icing is what makes this so good. I also crumbled more peanut butter cups on top. From a peanut butter lover, definitely a keeper!!!!
    Reply
  27. Keri says:
    August 6, 2018
    Made this and it was great. Anyone who is a peanut butter fan should try it!
    Reply
  28. rhonda says:
    October 1, 2019
    Can you freeze this cake and how would the best way to Freeze it
    Reply
    • Cyd says:
      October 14, 2019
      If you are making it and wanting to eat it at a later date. Make the cake and when it cools, freeze then. Then thaw and add the cool whip, hot fudge and Reese's. If you are wanting to freeze leftovers, freeze in an airtight container. It is best fresh.
      Reply
  29. Mary says:
    December 23, 2019
    Anyone leave off the chocolate sauce poke part? I am thinking that it will be way too sweet like that. Anyone try it?
    Reply
  30. Marianna Wiley says:
    February 9, 2020
    Can you make the cake, poke the holes with the fudge late evening then wait until the next day to top it with the peanut butter/cream Cheese,(Condensed milk)mixture and Cool Whip etc. Thank you, Marianna
    Reply
    • Cyd says:
      February 17, 2020
      Hi Marianna. That should work just fine.
      Reply
  31. Aimee says:
    March 6, 2020
    LOVE poke cakes and can’t wait to try this one! I always use a plastic straw to poke holes in mine. :)
    Reply
  32. Cindy says:
    June 6, 2020
    Recipes look good
    Reply
  33. Christy K says:
    August 31, 2020
    Anyone figure out the nutritional info? YES, I know it's LOADED with calories but I still want to indulge and figure out the points that it will cost me on my food plan! It sounds heavenly for special times! :)
    Reply
    • Cyd Adamson says:
      September 4, 2020
      Here is the link with the nutritional info - https://www.myrecipemagic.com/reeses-peanut-butter-poke-cake-2540635355.html
      Reply
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