Reese’s Peanut Butter Cup Poke Cake
A decadent chocolate cake infused with rich peanut butter filling and topped with whipped cream and mini Reese’s Peanut Butter Cups, perfect for any celebration.
Ingredients
Cake Base
- 1 box chocolate cake mix Plus ingredients specified on the box: usually 3 eggs, 1/2 cup oil, and water
Filling
- 1 14 oz can sweetened condensed milk
- ½ cup peanut butter Can substitute with almond or sunflower seed butter
- ½ cup hot fudge sauce Any chocolate sauce can substitute
Topping
- 1 8 oz tub whipped topping Like Cool Whip, thawed
- 1 cup chopped mini Reese’s Peanut Butter Cups For garnish
Instructions
Preparation
- Gather all ingredients and tools including a 9x13-inch baking pan, mixing bowls, and a whisk. Preheat oven according to the cake mix package instructions.
- Mix the chocolate cake mix in a large bowl according to package directions. Pour the mixture into a greased 9x13-inch pan.
- Bake the cake as directed on the box, generally for 30-35 minutes. Ensure it's cooked through by checking with a toothpick.
- Let the cake cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
Filling and Topping
- In a separate bowl, combine sweetened condensed milk and peanut butter to create a smooth filling.
- Pour the peanut butter mixture over the cake, filling the holes generously.
- Warm the hot fudge sauce and drizzle over the cake.
- Let the cake cool completely before adding whipped topping.
- Spread the whipped topping over the cooled cake and top with chopped mini Reese’s Peanut Butter Cups.
Notes
Store leftovers in the refrigerator for 3-4 days. Can be made a day in advance. Consider using gluten-free cake mix for dietary adjustments.