Peanut Butter Poke Cake (Print Version)
Chocolate cake soaked with peanut butter pudding, layered with frosting and crowned with Reese’s cups.
# Ingredients:
→ Cake Base
01 -
1 box (15 ounces) chocolate cake mix
02 -
Ingredients as listed on the cake mix box (e.g., eggs, oil, water)
→ Pudding Mixture
03 -
1 box (3.4 ounces) instant vanilla pudding
04 -
2 cups cold milk
05 -
1/2 cup peanut butter
→ Toppings
06 -
1 container (16 ounces) chocolate frosting
07 -
1 container (8 ounces) frozen whipped topping, thawed
08 -
1 cup peanut butter
09 -
About 25 mini Reese’s cups (whole or chopped)
# Steps:
01 -
Prepare the cake mix in a large bowl according to the instructions on the box. Pour the batter into a 9x13 inch baking dish and bake as directed.
02 -
Allow the cake to cool completely for 15-20 minutes. Using the round end of a wooden spoon, poke holes across the cake about 1/2 inch apart.
03 -
In a small bowl, combine the pudding mix and 2 cups of cold milk. Whisk for 2 minutes until dissolved, then add 1/2 cup peanut butter and whisk until fully blended.
04 -
Pour the pudding mixture over the top of the cake, ensuring it seeps into the holes.
05 -
In a microwave-safe bowl, microwave the chocolate frosting for 10-20 seconds, or until melted. Spread the melted frosting evenly over the cake.
06 -
Refrigerate the cake for 30-40 minutes to set.
07 -
In a large bowl, mix 1 cup of peanut butter with the thawed whipped topping until fully combined.
08 -
Spread the peanut butter whipped topping over the cake. The chocolate frosting may combine slightly, creating a swirled effect.
09 -
Sprinkle the mini Reese’s cups (whole or chopped) over the top of the cake. Refrigerate for 3-4 hours before slicing and serving.
# Notes and Tips:
01 -
For best results, let the cake chill overnight before serving for enhanced flavor and texture.