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.
Frequently Asked Questions about Reese’s Peanut Butter Poke 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. 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.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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
What size pan do I use for this?
Oh boy…this cake sounds dangerous! My daughter will LOVE this one <3
Smiles, DianeM
Hi Lori, just make your cake according to directions on the cake mix box for the 9 x 13 inch pan.
This looks amazing!! I love Reeses so I definitely need to make this soon!
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
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?
What size jar of fudge sauce ?
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!
Hi Kate, we used an 11 3/4 ounce bottle of hot fudge. You can add more if you like it fudgy!
Put in the fridge just until cool. Maybe 30 minutes.
I think your recipe site is awesome ,but how do you print the recipes ??
Is this something that can be made the night before you want to serve it, or will it get too mushy??
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.
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!
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.
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!!
I made this cake this evening and my family LOVED it. So good!
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
I think that i would use caramel instead of fudge. I am not a fudge type of person. Either way it still looks delicious!
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)
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?
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.
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 9×13 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.
This is very, very good!! I used 16 ounces of Cool Whip because I just bought a big one. It was fine!
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!
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.
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.
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
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)
Cyd thank u for ur reply-will let ya know-if the mini cakes work or not..
Fudge did not sink into cake despite pokes. Fudge was hot and flowed nicely but did not sink. Any idea why?
Just made this using a Gluten Free cake mix and it’s wonderful!! Thanks for such an amazing recipe.
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!
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!
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!!!!
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 😉 ♡
I know your comment was long ago but… I use the end of a wooden spoon to poke the holes. Hope this helps! ☺️
Made this and it was great. Anyone who is a peanut butter fan should try it!
I had a lot left ovet…my kids AND husband put it on Graham crackers for a treat!! Good on waffles…
Can you freeze this cake and how would the best way to Freeze it
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.
Anyone leave off the chocolate sauce poke part? I am thinking that it will be way too sweet like that. Anyone try it?
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
Hi Marianna. That should work just fine.
LOVE poke cakes and can’t wait to try this one! I always use a plastic straw to poke holes in mine. 🙂
Recipes look good
Recipes look good
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! 🙂
I added about a teaspoon of vanilla to the peanut butter topping. It was wonderful.
The recipe is definitely delicious.
This was delicious!! And really easy to make.
I am going to make this for an anniversary event!
How many servings does it make? I can make the whole thing, refrigerate it the night before and then bring it to the event in the afternoon.
A 9 x 13 cake feeds about 20 people. (That is a nice sized slice of cake)
Can you use a white cake mix or yellow?
You definitely can. It will alter the flavor a bit but you can’t go wrong with either flavor!
I am baking a wacky cake right now…………….. i am confused do u pour the evap milk pb. into the cake when its hot?
Yes! You can pour it over right out of the oven