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The Best Peanut Butter Poke Cake Recipe for Any Occasion

The Best Peanut Butter Poke Cake

A moist chocolate poke cake filled with sweetened condensed milk and creamy peanut butter, then finished with hot fudge, whipped topping, and chopped Reese’s Peanut Butter Cups. It is an easy chilled dessert that serves a crowd.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box, about 15.25 ounces Chocolate cake mix
  • 3 Large eggs
  • 1/2 cup Vegetable oil
  • 1 1/4 cups Water
Filling and Topping
  • 1 14-ounce can Sweetened condensed milk
  • 1 cup Creamy peanut butter
  • 1 jar, approximately 11.75 to 12 ounces Hot fudge sauce
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1 cup, about 8 to 10 regular cups Reese’s Peanut Butter Cups, chopped

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Prepare the chocolate cake mix according to the package directions using the eggs, vegetable oil, and water.
  2. Pour the batter into the prepared baking dish and bake for 28 to 35 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool for about 10 minutes.
  3. Use the handle of a wooden spoon or a large straw to poke holes throughout the warm cake, spacing them about 1 inch apart. Slowly pour the sweetened condensed milk over the surface so it can soak into the holes.
  4. Warm the peanut butter in the microwave for 15 to 30 seconds, just until pourable. Drizzle it over the cake and spread it gently if needed.
  5. Allow the cake to cool completely. Warm the hot fudge sauce only until spreadable, then spread it over the cooled cake.
  6. Cover the fudge layer with thawed whipped topping and sprinkle the chopped Reese’s Peanut Butter Cups evenly over the top. Refrigerate the finished cake for at least 1 hour before slicing and serving.

Notes

Warm the peanut butter and hot fudge only until spreadable, since overheating can make them greasy or cause the whipped topping to melt. Store the covered cake in the refrigerator and keep leftovers chilled.