This Easy Chocolate Peanut Butter Poke Cake is rich, moist, and packed with flavor. A simple chocolate cake mix is taken to the next level with a creamy filling made with peanut butter, sweetened condensed milk, and vanilla pudding. Topped with a fluffy cream cheese whipped cream and finished with a peanut butter drizzle, and Reese’s, it’s a dessert made for peanut butter lovers. One bite, and you’ll know—chocolate and peanut butter truly are a match made in dessert heaven.
This easy poke cake is guaranteed to impress at any gathering. The festive colors of Reese’s Pieces make it a perfect addition to your holiday spread, especially on the Thanksgiving dessert table.
Why You’ll Love This Chocolate Peanut Butter Poke Cake
Uses a simple boxed cake mix as the base, but takes it to a top level
Filled with an ultra-creamy peanut butter pudding layer
Topped with fluffy cream cheese whipped cream frosting
Perfect for birthdays, holidays, or just because
Easy to transport and serve-perfect for potlucks
A total showstopper and feeds a crowd!
Poke cakes are easier to bake and decorate, which means you’ll be enjoying this cake even faster.
Ingredients You’ll Need
For the Cake:
1 box chocolate cake mix (plus ingredients listed on the box-eggs, oil, water)
For the Filling:
1 (14 oz) can sweetened condensed milk
1 and 1/2 cups creamy peanut butter
1 (3.4 oz) box instant vanilla pudding mix
1 and 3/4 cups milk-room temperature
For the Topping:
1 (8 oz) package cream cheese-softened at room temperature
1/2 cup powdered sugar
1 and 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
For Garnish:
¼ cup creamy peanut butter-melted
4-5 Reese’s Cups-chopped
Reese’s Pieces
How to Make This Easy Poke Cake with Cake Mix
Bake the Cake:
Prepare the chocolate cake according instructions listed on the box and bake in a 9×13-inch pan. Let it cool for about 10 minutes.
Use the end of a wooden spoon to poke holes all over the warm cake.
Make the Filling:
Melt peanut butter and stir in sweetened condensed milk.
In a medium bowl, whisk together vanilla pudding mix and room temperature milk just to combine, then quickly whisk in peanut butter mixture.
Pour the filling over the cake, making sure it gets into all the holes. Refrigerate for at least 2 hours
Prepare the Topping:
Beat softened cream cheese and vanilla extract for a minute. Then add powdered sugar and about a third of heavy whipping cream, and mix on low to combine. Slowly pour in the remaining heavy whipping cream and continue mixing until stiff peaks form.
Spread the topping over the cooled cake.
Garnish:
Drizzle warmed peanut butter over the top and sprinkle with chopped Reese’s and Reese’s Pieces.
Enjoy!
Tips for a Moist and Gooey Poke Cake
Poke the cake while it’s still warm so the filling absorbs well. Use a wooden handle on kitchen utensils and poke the cake less than an inch apart so you can fill it generously.
To fill the holes more easily, transfer the filling into a zip-lock bag and cut off the corner, then pipe the filling into the holes. This filling thickens quickly, and that makes it harder to insert the filling into the holes with the spatula or the back of the spoon.
Use full-fat ingredients for the richest flavor.
Storage and Make-Ahead Tips
Store in the refrigerator, covered, for up to 5 days.
You can make the cake a day or two in advance. It is best to stay in the fridge overnight before serving, to absorb the filling and become incredibly moist.
More Chocolate Peanut Butter Desserts You’ll Love:
This Easy Chocolate Peanut Butter Poke Cake is rich, moist, and packed with flavor. It starts with a chocolate cake mix, filled with a creamy blend of peanut butter, sweetened condensed milk, and vanilla pudding. Topped with a fluffy cream cheese whipped frosting and finished with a peanut butter drizzle, it’s a dessert made for peanut butter lovers. One bite, and you’ll know—chocolate and peanut butter truly are a match made in dessert heaven.
Ingredients
Chocolate Cake:
15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box
Peanut Butter Filling:
1 1/2cupcreamy peanut butter-melted
1 (14 oz.) can sweetened condensed milk
1 (3.4 oz.) box vanilla instant pudding
1and 3/4 cups milk-room temperature
Cream Cheese Whipped Cream:
6oz. cream cheese-softened
1/2cuppowdered sugar (or more to taste)
1 1/2cupsheavy whipping cream
1 teaspoon vanilla extract
For Garnish:
1/4cupcreamy peanut butter-melted
4–5 Reese’s Cups-chopped
Reese’s Pieces
Instructions
Preheat the oven to 350°F. Prepare and bake cake according to box directions in a 9×13 dish.
Using the handle of a wooden spoon, poke holes all over the warm cake (less than an inch apart). Set aside to cool slightly and make the filling.
Place peanut butter in a microwave-safe bowl and microwave in 15-second intervals, stirring in between until smooth. Stir in sweetened condensed milk until smooth.
In a separate large bowl, whisk together the pudding mix and milk just until smooth but not thickened. Then, quickly whisk in the warmed-up peanut butter mixture.
Since the filling thickens quickly, the easiest way to generously fill the holes in the cake is to use a ziplock bag. Transfer about half of the mixture into a zip-lock bag, cut off the corner, and pipe into the holes. Spread the remaining mixture evenly on top and place it in the fridge to cool until the filling sets (approximately 2 hours).
To make the topping, beat softened cream cheese and vanilla extract for a minute. Then add powdered sugar and about a third of heavy whipping cream, and mix on low to combine. Slowly pour in the remaining heavy whipping cream. Continue mixing on medium-high speed until stiff peaks form. Spread the topping over the cooled cake.
Melt about ¼ cup of peanut butter and drizzle over the cake. Use a skewer to create a more marbled pattern of swirls. Garnish with chopped Reese’s cups and Reese’s pieces.
