Peanut Butter Cup Poke Cake Recipe

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Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese’s Peanut Butter Cups.

Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese's Peanut Butter Cups.

A few things to note about this recipe:

  • Normally you would chill your cake after pouring the filling over the cake. In this case, you need to wait for about 30 minutes until the cake has come to room temp, because the peanut butter won’t soak into the cake very well if it goes into the fridge right away.
  • You can use creamy or crunchy peanut butter. Creamy PB seems into the holes better than crunchy, but crunchy PB gives the cake a really great texture!
  • Feel free to bake a homemade chocolate sheet cake. I used a chocolate cake mix to make mine, but that’s totally up to you!
  • I don’t recommend using homemade whipped cream for this recipe. Cool Whip holds up the best!
Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese's Peanut Butter Cups.

What’s my favorite part of this recipe?

Surprisingly, it’s not the Reese’s cups on top! My favorite part is the peanut butter Cool Whip topping. I could eat it with a spoon!

Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese's Peanut Butter Cups.

Peanut Butter Cup Poke Cake

Yield: 9x13 Sheet Cake

Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese's Peanut Butter Cups.

Ingredients

  • Chocolate Cake, baked in a 9x13 baking dish and still warm (you can use a cake mix or a recipe from scratch, this one is my favorite)
  • 1 cup peanut butter + another 1/2 cup, divided
  • 16 ounces Cool Whip
  • Reese's Cups, cut into pieces

Instructions

Poke holes all over the warm cake using the bottom of a wooden mixing spoon (see photos in post).

Melt the 1 cup of peanut butter in the microwave for about 45 seconds, until it is pourable.

Pour the melted peanut butter over the cake, aiming for the holes. Let cool to room temperature.

Whisk together the Cool Whip and 1/2 cup peanut butter. Spread over the cooled cake and top with Reese's Cup pieces.

Chill for 3 hours before cutting and serving.

Chocolate cake with pockets of peanut butter, smothered in a peanut butter whipped topping, and topped with Reese's Peanut Butter Cups.
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55 thoughts on “Peanut Butter Cup Poke Cake Recipe”

  1. I love this and you! Your poke cakes are seriously awesome, Ashton. After making the rainbow one, I’ve been picking my brain obsessively over new flavor combinations. You totally nailed it with this one! Who could resist this Reese’s overload?!

  2. Oh man!!! Ashton. We are on the same page today. I have never done a poke cake recipe before (I know, please still be my friend), and I was JUST COMING TO YOUR BLOG to do a little pokey research, when this new post popped up as an email alert!!! Yay!!!!! This looks amazing!

  3. Anything Reese’s has my vote! This sounds and looks incredible! I’ve been wary about using sweetened condensed milk, but I may have to confront my fear with this one! And yes, holiday Reese’s are CLEARLY better than the everyday kind.

  4. Yeah, I don’t know why I like them so much. I think I used to really dislike whipped cream as a frosting, but as I’ve gotten older, I like my frosting less sweet. I have to pass on the cake mixes though. I can taste all the preservatives. I made your carrot cake poke with my mom’s recipe for the cake portion…

  5. I made this for my daughters teacher and had her bring it in today for her birthday. She nearly drooled when she saw it. I used the reeces pieces to spell out “HAPPY BDAY MS. T” .. I can’t wait to hear how it was, and I secretly hope there is one piece left over for me to eat (tho I doubt it!)

  6. This sounds delicious! Do you have the carb listing? I have a diabetic sister who would love to try this. Thanks! 🙂

  7. This looks incredible! However I have a question. What does the condensed milk do to the cake?
    Thanks!

  8. if I wanted a stronger peanut butter taste, do you think it would hurt to add more peanut butter to the hot fudge and to the cool whip?

  9. Has anyone ever used Hershey’s Chocolate syrup for the “hot fudge” ingredient of this recipe? Just wondering, since I’m making this tonight and don’t have time to go to the store to pick up actual hot fudge.

    Thanks

  10. Hi! I am just wondering, you use a box mix for all of your poke cakes right? I’m not usually a fan of box mixes but I’m scared to do a homemade chocolate cake because I’m worried it’ll get too soggy. What is your favorite box cake to use??
    Thanks!!

  11. I made this for Father’s Day and it was popular. I took the leftovers at work and was told I had to make a whole one. My bosses were quite upset they did not get any.

  12. I have a question about the hot fudge/peanut butter mixture. Is it supposed to seep down in the holes of the cake as well? Or just sit on top? Thanks for your help!

    • Honestly, it will be delicious either way. But the point of a poke cake is to have the “filling” seep into the holes. Hope that helps 🙂

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