Reese’s Peanut Butter Poke Cake Recipe

If you’re a Reese’s fan (and who isn’t?), this cake is the ultimate treat. Rich chocolate cake, creamy peanut butter filling, and a whipped topping layer come together to create a dessert that’s as decadent as it is simple to make. Plus, it has the classic poke cake twist, with fudge and peanut butter filling every bite. It’s a no-fuss crowd-pleaser that feels fancy enough for special occasions but is easy enough to whip up on a weeknight. If you love the combination of chocolate and peanut butter, this cake is about to become your new favorite indulgence.

this RECIPE

A sweet memory of Reese’s treats

Growing up, Reese’s were the ultimate treat in our household. Every Halloween, I’d trade all my other candy just to stockpile those little orange and yellow-wrapped treasures. So when I came across a poke cake recipe featuring Reese’s and a thick layer of peanut butter, I knew I had to try it. The first time I made it was for a friend’s birthday, and it was a huge hit. I remember watching everyone’s faces light up after that first bite. The rich chocolate cake soaked in fudge, creamy peanut butter filling, and the whipped topping—it was love at first taste. Since then, this Reese’s poke cake has been my go-to dessert whenever I want to impress a crowd without spending all day in the kitchen.

The origins of poke cake: A retro dessert with a modern twist

Poke cakes first became popular in the 1970s, and they were a clever way to make boxed cake mix even more delicious. The concept is simple: bake a cake, poke holes in it, and then fill those holes with something creamy or syrupy that adds moisture and flavor. From Jell-O to caramel, poke cakes have been filled with all kinds of delicious add-ins. This Reese’s peanut butter poke cake takes that classic technique and gives it a modern, candy-inspired twist. With hot fudge and peanut butter filling every hole, it’s an indulgent upgrade from the original!

Let’s talk ingredients: Making Reese’s magic happen

• Chocolate cake mix: This is the base of the cake, making it easy and time-saving. Any boxed chocolate cake mix works great here. If you want a deeper chocolate flavor, go for a devil’s food cake mix. You can also use a homemade chocolate cake if you’re feeling ambitious!
• Hot fudge topping: The hot fudge fills the poked holes in the cake, adding a rich, gooey layer that soaks into each bite. If you don’t have hot fudge, you can use chocolate syrup, but the fudge adds that thick, luxurious texture.
• Creamy peanut butter: The star ingredient! It adds a salty-sweet richness that pairs perfectly with the chocolate. I recommend creamy peanut butter because it blends better with the pudding, but if you like a bit of crunch, go ahead and use chunky.
• Vanilla pudding mix: This adds creaminess to the peanut butter layer and helps it soak into the cake. Instant vanilla pudding works best here. If you’re out, you could use chocolate pudding for an even more chocolatey cake.
• Milk: Used to make the pudding mixture. Regular dairy milk works best, but you could use almond or oat milk if you need a dairy-free option—just note that the pudding might not set up quite as firmly.
• Whipped topping: This fluffy layer on top balances out the richness of the cake and peanut butter. You can use homemade whipped cream if you prefer, but the store-bought version makes this recipe even easier.
• Chopped Reese’s peanut butter cups: The finishing touch! They add a crunchy, chocolatey garnish on top that really drives home the Reese’s theme. You can also swap these for mini chocolate chips or crushed peanut butter cookies if you prefer.

Kitchen gear: What you need to make it easy

To make this Reese’s peanut butter poke cake, you’ll need:

• 9×13-inch baking dish: Perfect size for this recipe and gives the cake plenty of room to soak up the fudge and peanut butter.
• Wooden spoon or handle: You’ll use this to poke holes in the cake. Aim for holes about 1 inch apart, so every slice gets plenty of filling.
• Microwave-safe bowl: For warming the peanut butter. This helps it blend smoothly into the pudding mixture.
• Whisk: Essential for mixing the pudding and milk until smooth.

No fancy tools are required, which makes this cake all the more approachable. If you don’t have a wooden spoon handle, the back of a butter knife or even a chopstick will work for poking holes.

Step-by-step: How to make Reese’s peanut butter poke cake

1. Bake the cake: Start by preheating your oven to 350°F. Prepare the chocolate cake mix according to the instructions on the box, including any eggs, oil, or water. Pour the batter into a 9×13-inch baking dish and bake as directed.
2. Poke the cake: Once the cake is out of the oven, let it cool for about 5-10 minutes. Then, take a wooden spoon handle and poke holes all over the cake, spacing them about 1 inch apart. Make sure the holes are deep enough to hold the filling.
3. Add the hot fudge: Warm the hot fudge topping in the microwave according to the jar’s instructions (usually about 15-20 seconds). Pour the fudge into the holes in the cake, using a spoon to help fill each one.
4. Make the peanut butter pudding mix: In a microwave-safe bowl, warm the peanut butter in 15-second intervals until smooth. In a separate large bowl, whisk together the vanilla pudding mix and milk until it’s smooth and slightly thickened. Quickly whisk in the warm peanut butter until everything is creamy and well-blended.
5. Spread the peanut butter mixture: Pour the peanut butter pudding mixture over the cake, using the back of a spoon to spread it evenly and gently press it into the holes. Don’t worry if a lot of it sits on top—that just makes the cake even creamier.
6. Chill the cake: Place the cake in the fridge for at least 2 hours to allow the flavors to meld and the filling to set.
7. Top with whipped topping: Once the cake has chilled, spread a layer of whipped topping over the entire surface. Return the cake to the fridge for another 2 hours to set completely.
8. Garnish and serve: Just before serving, drizzle chocolate syrup over the whipped topping and sprinkle with chopped Reese’s peanut butter cups. Slice and enjoy!

Variations and twists to try

• Make it gluten-free: Use a gluten-free chocolate cake mix. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.
• Try a different candy: If you’re out of Reese’s cups, try topping the cake with mini peanut butter cups, chocolate chips, or even crumbled peanut butter cookies for a fun twist.
• Add a coffee kick: Mix a teaspoon of instant coffee granules into the hot fudge before pouring it into the cake. It adds a subtle mocha flavor that pairs beautifully with the chocolate and peanut butter.
• Seasonal spin: Add a sprinkle of crushed peppermint candy during the holidays, or swap the Reese’s for mini eggs or pastel M&Ms for a springtime look.
• Vegan option: Use a vegan chocolate cake mix, plant-based milk, and a dairy-free whipped topping to make this cake suitable for vegans. Just double-check that your pudding mix is also vegan-friendly.

Serving ideas: Make it a dessert to remember

When serving this cake, add a final drizzle of chocolate syrup right before bringing it to the table. For extra flair, you could also sprinkle some crushed peanuts or even a dusting of cocoa powder on top. Serve slices with a side of vanilla or chocolate ice cream to turn it into a true dessert experience. A few mint leaves on top add a pop of color and freshness!

Drink pairings for the perfect dessert experience

To complement the rich, chocolatey flavors, try serving this cake with:

• Cold brew coffee: The bitterness of coffee balances out the sweetness of the cake.
• Milk: A classic choice, and there’s just something nostalgic about chocolate cake with a glass of cold milk.
• Peanut butter smoothie: If you’re a real peanut butter lover, make a peanut butter and banana smoothie for a fun, over-the-top pairing.
• Chocolate milk: For kids and adults alike, a glass of chocolate milk adds to the chocolatey indulgence.
• Iced tea: Unsweetened black or green tea is refreshing and helps cut through the richness of the cake.

Storage and reheating tips

Leftover cake? No problem! Cover it tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. The cake actually gets even better as it sits, as the flavors meld together. For a warm treat, microwave a slice for about 10 seconds, just enough to soften it up. Freezing? Yes! Wrap individual slices in plastic wrap and foil, then freeze for up to 1 month. Let it thaw in the fridge overnight before serving.

Adjusting for different servings

This recipe makes a large 9×13-inch cake, which is perfect for feeding a crowd. If you’re making it for a smaller gathering, you can easily halve the recipe and bake it in an 8×8-inch pan. Just keep an eye on the baking time—it’ll likely need 5-10 minutes less to bake through. And if you’re doubling it for a big party, make two separate 9×13-inch cakes rather than one massive one to ensure even baking and easy filling.

Troubleshooting tips: Avoid these common mistakes

• Too thick pudding layer: If your peanut butter-pudding layer feels too thick, try adding a splash more milk to thin it out.
• Fudge sinking to the bottom: If the hot fudge fills the holes but doesn’t stay near the top, let the cake cool a little longer before poking and filling.
• Runny whipped topping: Make sure the cake is fully chilled before adding the whipped topping, so it doesn’t melt or slide off.

Frequently asked questions

1. Can I make this cake ahead of time?
Absolutely! This cake is best made the day before so it has plenty of time to set and absorb all the flavors.

2. Can I use homemade whipped cream instead of store-bought?
Yes, homemade whipped cream works great. Just whip up about 2 cups of heavy cream with a little sugar until stiff peaks form.

3. Can I use chunky peanut butter instead of creamy?
Sure! Chunky peanut butter adds a little texture. Just make sure to stir it well before microwaving.

4. What if I don’t have a wooden spoon to poke holes?
No worries—use the end of a chopstick, a butter knife handle, or anything similar in size.

5. Can I use chocolate pudding instead of vanilla?
Yes, chocolate pudding will make this even more chocolatey. It’s a fun twist if you’re a serious chocoholic!

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