Peanut Butter Poke Cake

This peanut butter poke cake is my go-to dessert anytime I need a guaranteed crowd-pleaser for birthdays or potlucks. It starts with a simple boxed cake mix and gets taken over the top with creamy pudding and peanut butter soaking through each bite, then a double layer of chocolate frosting and fluffy whipped topping. Every time I make it, there are zero leftovers.

When I first made this for my nephew’s birthday, he begged me to make it again for his class—and I have not stopped since

Ingredients

• Chocolate cake mix plus required eggs oil and water: Always pick a deep chocolate or fudge flavor for maximum contrast with the peanut butter
• Instant vanilla pudding: brings creaminess and holds up in the cake holes Opt for a quality brand for the best texture
• Cold milk: helps dissolve the pudding smoothly Whole milk makes the pudding extra decadent
• Peanut butter creamy style: coats every bite Opt for a fresh jar to avoid dry clumps
• Chocolate frosting: a classic tub melts perfectly to spread over the cake Choose a brand with real cocoa for best flavor
• Frozen whipped topping thawed: makes the peanut butter swirl layer extra fluffy Look for a version that is not icy or grainy
• Mini Reese’s cups: the playful garnish Pick a mix of whole and chopped for best texture

Step-by-Step Instructions

Prepare and Bake the Cake:

Mix the chocolate cake batter according to package directions in a large bowl Add eggs oil and water as called for Pour into a 9 by 13 inch baking pan and bake as box instructs

Cool and Poke:

Let cake cool at least 15 minutes Once cool use the round handle of a wooden spoon to poke holes all over the cake about half an inch apart pressing down nearly to the bottom

Mix Pudding and Peanut Butter:

In a medium bowl whisk instant vanilla pudding mix with two cups cold milk for two minutes until thickened Mix in half a cup of peanut butter until the mixture is smooth

Soak the Cake:

Pour pudding and peanut butter mix across the top of the still slightly warm cake Gently smooth with a spatula so mixture fills every hole and soaks in Let stand five minutes

Melt and Spread Frosting:

Scoop chocolate frosting into a microwave safe bowl Heat for fifteen seconds until just pourable but not thin Pour over cake and gently spread with spoon or spatula covering to corners

Chill the Cake:

Place cake in the fridge for thirty to forty minutes until the chocolate layer firms and pudding layer sets

Make Peanut Butter Whipped Layer:

In a large bowl stir together one cup peanut butter and thawed whipped topping until evenly blended It may look streaky at first but keep folding until smooth

Spread and Swirl Topping:

Gently dollop peanut butter whipped topping across chilled cake Use a spatula to swirl lightly letting chocolate below peek through as you go

Finish and Garnish:

Scatter whole and chopped mini Reese’s cups over the cake Press down gently Cover and chill in the refrigerator at least three hours until perfectly sliceable

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One of my favorite touches is how the peanut butter melts into the pudding giving every forkful a creamy dreamy center My niece once helped me chop candies and insisted on adding extra and those were definitely the best bites

Storage Tips

Leftovers hold up perfectly in the refrigerator for up to four days Cover tightly with foil or plastic wrap to prevent the whipped topping from absorbing fridge odors I usually slice the whole cake before chilling for easy grab and go desserts during the week If you want to freeze individual slices wrap well and thaw in the fridge overnight for a quick treat

Ingredient Substitutions

For a nut free variation sunbutter or soy nut butter mimics peanut butter’s creamy effect Gluten free cake mixes work just the same and dairy free whipped toppings are now easy to find Swap chopped peanut butter cups for any chocolate mini candies or even a scatter of salty pretzels for crunch

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Creative Serving Ideas

Dress up each slice with extra dollops of whipped cream or a drizzle of warm chocolate sauce Turn leftovers into a fun sundae topping or layer cubes of cake with more whipped cream for a peanut butter trifle Tiny squares make perfect bites for a party platter

Recipe Roots

The poke cake style got popular in the midcentury thanks to simple boxed mixes and easy fillings It was a clever way for home bakers to turn out extra moist cakes without elaborate fuss The peanut butter and chocolate combo here is pure American nostalgia and nearly always a crowd favorite

Recipe FAQs

→ How do you ensure the pudding mixture fills the cake properly?

Poke holes all over the cooled cake with the handle of a wooden spoon, ensuring they’re deep and evenly spaced. When pouring the pudding mixture, pour slowly and evenly so it seeps into each hole, saturating the cake.

→ Can I use homemade chocolate cake instead of a boxed mix?

Absolutely! A homemade chocolate cake can be used in place of store-bought mix. Just bake in a 9x13 pan, cool, and proceed with the poke and filling steps as instructed.

→ Is it okay to substitute other nut butters?

Yes, you can replace peanut butter with almond, cashew, or sunflower seed butter. The flavor will change, but the cake’s creamy texture will remain delicious.

→ How long should the cake chill before serving?

Allow the cake to chill for at least 3-4 hours in the refrigerator. This helps the flavors meld and ensures clean, neat slices.

→ What’s the best way to garnish the top?

Use mini Reese’s cups—whole, halved, or chopped—for a finishing touch. Chopped peanuts or a drizzle of melted chocolate are also great options for extra texture and flavor.