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Ultimate Reese’s Peanut Butter Poke Cake – Easy Homemade Dessert

Reeses Peanut Butter Poke Cake - featured image
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A decadent chocolate poke cake soaked with sweetened condensed milk and peanut butter, topped with chocolate pudding, Cool Whip, and chopped Reese’s cups. This easy, crowd-pleasing dessert is perfect for celebrations or any day that needs a little extra joy.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably Duncan Hines Devil’s Food)
  • Eggs, oil, and water (as called for on the cake mix box: usually 3 eggs, 1/3 cup oil, and 1 cup water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (standard processed kind like Jif or Skippy)
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk (whole or 2%)
  • 1 container (8 oz) Cool Whip, thawed (or 3 cups homemade whipped cream)
  • 10–12 full-size Reese’s Peanut Butter Cups, chopped (about 1.5 cups)
  • Optional: 1/4 cup chocolate syrup for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. Prepare the cake batter according to package directions: combine cake mix with eggs, oil, and water. Mix until smooth (about 2 minutes). Pour into prepared pan and spread evenly.
  3. Bake according to package directions (usually 28-33 minutes) until a toothpick inserted in center comes out clean or with a few moist crumbs. Let cool in pan on a wire rack for 10 minutes.
  4. While cake cools slightly, make the soak mixture: In a small bowl, combine sweetened condensed milk and 1/2 cup creamy peanut butter. Microwave for 20-30 seconds, then stir until smooth and pourable.
  5. Poke holes all over the warm cake using the handle of a wooden spoon or a chopstick, spacing holes about 1 inch apart and poking all the way to the bottom.
  6. Pour the peanut butter soak mixture evenly over the warm cake, making sure it fills all the holes. Let cake cool completely at room temperature (about 30-40 minutes).
  7. While cake cools, make the pudding: In a medium bowl, whisk together instant chocolate pudding mix and 2 cups cold milk for about 2 minutes until it thickens. Let sit for 5 minutes to set.
  8. Spread the pudding evenly over the cooled cake.
  9. Spread the Cool Whip over the pudding layer, smoothing as desired.
  10. Sprinkle chopped Reese’s cups generously over the top, pressing them in gently. Drizzle with chocolate syrup if using.
  11. Cover and refrigerate for at least 4 hours, preferably overnight. Serve cold.

Notes

For best results, use standard processed peanut butter (not natural) for the soak. Instant pudding mix is non-negotiable. Chill the cake overnight for best flavor and texture. Add chopped Reese’s cups just before serving to maintain crunch. For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

Keywords: Reese's, peanut butter, poke cake, chocolate, easy dessert, birthday cake, potluck dessert

Find it online: https://lenatable.com/ultimate-reeses-peanut-butter-poke-cake-easy-homemade-dessert/