Peanut Butter Cup Poke Cake
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!
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, 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
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.