Reese’s Peanut Butter Poke Cake

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WARNING WARNING! You will have no self control when you make this dessert. This is by far one of the best cakes that I have ever made! In the middle is hot fudge, followed by an amazing peanut butter layer, then it’s topped off with whipping cream.  Sprinkled with peanut butter cups and drizzled with hot fudge. Oh My!

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.
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https://www.sixsistersstuff.com/recipe/reeses-peanut-butter-poke-cake/

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Comment on this Recipe

40 Responses to “Reese’s Peanut Butter Poke Cake”

  6. Karen
    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?
    June 18, 2014 at 5:04 pm
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    • Cyd
      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.
      June 23, 2014 at 5:44 pm
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  11. Jill Gallina
    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.
    June 25, 2014 at 9:40 pm
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  13. Clare Kemp
    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
    June 29, 2014 at 2:38 pm
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    • Cyd
      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)
      June 30, 2014 at 3:17 pm
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    • Cyd
      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.
      July 14, 2014 at 10:22 pm
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  16. Lori
    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.
    August 1, 2014 at 1:53 pm
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  19. Candy
    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.
    September 5, 2014 at 12:56 pm
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    • Cyd
      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.
      September 9, 2014 at 4:34 pm
      Reply to this comment
  20. carolyn
    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
    September 27, 2014 at 12:42 pm
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    • Cyd
      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)
      September 29, 2014 at 11:48 am
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  24. Sharon Hickerson
    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!
    November 23, 2015 at 7:59 pm
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  25. Maricel
    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!
    July 16, 2016 at 12:10 pm
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  26. Christa Boquet
    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!!!!
    December 14, 2017 at 11:21 am
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