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Gooey Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake

This indulgent dessert features a moist chocolate cake filled with creamy peanut butter filling, topped with a smooth cream cheese whipped topping and garnished with Reese’s Cups and Pieces.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 450 kcal

Equipment

  • 1 23x33 cm baking dish for baking the cake
  • 1 microwave-safe bowl for melting peanut butter
  • 1 piping bag or ziplock bag for filling cake holes
  • 1 wooden spoon for poking holes in cake
  • 1 mixing bowls
  • 1 electric mixer for whipping topping
  • 1 skewer for marbling peanut butter drizzle

Ingredients
  

  • 15.25 oz box Devil’s Food chocolate cake mix plus ingredients as listed on package (eggs, oil, water)
  • 1.5 cups creamy peanut butter melted
  • 1 can 14 oz sweetened condensed milk
  • 3.5 oz box instant vanilla pudding mix
  • 1.75 cups whole milk room temperature
  • 6 oz cream cheese softened
  • 1/2 cup powdered sugar plus more to taste
  • 1.5 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/4 cup creamy peanut butter melted (for garnish)
  • 4 –5 Reese’s Cups chopped (for garnish)
  • Reese’s Pieces as desired (for garnish)

Instructions
 

  • Preheat oven to 350°F. Prepare chocolate cake batter according to package instructions. Pour into a 23x33 cm baking dish and bake as directed. Cool for 10 minutes.
  • Use the handle of a wooden spoon to poke holes about 2 cm apart across the warm cake surface. Let the cake cool further while preparing the filling.
  • Microwave peanut butter in 15-second intervals, stirring until melted and smooth. Stir in sweetened condensed milk until combined.
  • In a large bowl, whisk vanilla pudding mix and milk until smooth but not thick. Quickly whisk in the peanut butter mixture until blended.
  • Fill a piping bag or ziplock bag with half of the peanut butter filling. Pipe filling generously into each hole. Spread the remaining filling evenly over the cake surface.
  • Refrigerate the cake for 2 hours until the filling is set.
  • Beat cream cheese and vanilla extract until smooth. Add powdered sugar and one-third of the heavy cream; beat on low until combined.
  • Gradually add remaining heavy cream, increase speed to medium-high, and whip until stiff peaks form.
  • Spread the cream cheese whipped topping evenly over the chilled cake, smoothing the surface.
  • Melt peanut butter and drizzle over the frosted cake. Use a skewer to create a marbled effect.
  • Garnish with chopped Reese’s Cups and Reese’s Pieces. Store covered in the refrigerator.

Notes

  • Ensure cake is completely cool before poking holes to prevent crumbling.
  • Use room temperature ingredients for best texture and flavor.
  • Store leftovers refrigerated up to three days.