Chocolate Peanut Butter Poke Cake
Moist chocolate cake, a just-right sweetened Peanut Butter filling, and a light and creamy whipped Peanut Butter topping combine to perfection in this easy-to-make Chocolate Peanut Butter Poke Cake.
This Chocolate Peanut Butter Poke Cake is a really fun (and delicious) version of the classic poke cake. Moist chocolate cake, a just-right sweetened Peanut Butter filling, and a light and creamy whipped Peanut Butter topping combine into a super easy-to-make dessert. And did we forget to mention the Reese’s Peanut Butter Cups on the top? This is a great cake choice for Fall, for the Holidays, or as a little something special for that peanut butter and chocolate lover in your family.
Ingredients You Will Need
How to Make the Chocolate Cake
Step 1: Poke Cakes are supposed to be easy desserts. So we always use a box cake mix. We used a Pillsbury Chocolate Cake mix and made the batter according to the directions on the box. We have a whole post about How to Make a Box Cake mix taste more like Homemade, if you need some tips.
Step 2: Grease a 9×13″ pan (glass or metal will work) with spray or butter.
Step 3: Pour the cake batter into the pan and bake according to the directions on the back of the cake mix box.
Step 4: Allow the cake to cool and then press holes into the cake (about 3/4 of the way down) with the end of a wooden spoon.
How to Make the Peanut Butter Filling
Step 5: Pour two cans of Sweetened Condensed Milk into a mixing bowl and then add 2/3 cup of Peanut Butter.
Step 6: Stir the mixture until completely combined.
Step 7: If the Peanut Butter filling is too thick to pour, add a splash of milk and continue to stir.
Step 8: The filling should be pourable but still thick. Continue to add milk a tablespoon at a time until you get it the right consistency.
How to Add the Filling to the Cake
Step 9: Make sure the cake has completely cooled.
Steps 10-11: Pour the Peanut Butter filling onto the top of the cake.
Step 12: Use a knife or an offset spatula to carefully spread the filling across the top of the cake and to make sure that the filling goes doesn’t into the holes in the cake. Place the cake in the refrigerator while you make up the Peanut Butter Frosting.
How to Frost the Cake
Step 13: Add one cup of peanut butter to a mixing bowl and stir until it has loosened up a bit. Add the container of Cool Whip to the Peanut Butter.
Step 14: Fold together until combined.
Step 15: Spoon the frosting onto the cake.
Step 16: Spread the frosting evenly across the top of the cake.
How to Decorate the Cake
Step 17: Decorate the cake with Miniature Reese’s Peanut Butter Cup. Unwrap the candies, and give them a rough chop. You will need approximately 1 – 1 1/2 cups of chopped peanut butter cups.
Step 18: Sprinkle the chopped Peanut Butter Cups onto the top of the cake. Yum!
Serving and Storage Instructions
Step 19: This Poke Cake needs to be stored in the refrigerator because of the whipped peanut butter frosting. You can serve it cold or take it out of the refrigerator about an hour before you want to serve it so it can come back up to room temperature. The cake should last up to a week if you cover it with aluminum foil.
Other Peanut Butter Desserts You Will Love
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Chocolate Peanut Butter Poke Cake
Moist chocolate cake, a just-right sweetened Peanut Butter filling, and a light and creamy whipped Peanut Butter topping combine to perfection in this easy-to-make Chocolate Peanut Butter Poke Cake.
Ingredients
- 1 Box Chocolate Cake Mix
- Ingredients to Make Chocolate Cake (Eggs, Oil, Milk)
- 2 cans Sweetened Condensed Milk (14 oz. size)
- 2/3 cup Peanut Butter
- 1 container Cool Whip (8 oz. size)
- 1 cup Peanut Butter
- 1 bag Miniature Reese's Peanut Butter Cups
Instructions
- Poke Cakes are supposed to be easy desserts. So we always use a box cake mix. We used a Pillsbury Chocolate Cake mix and made the batter according to the directions on the box. We have a whole post about How to Make a Box Cake mix taste more like Homemade, if you need some tips.
Grease a 9x13" pan (glass or metal will work) with spray or butter. - Pour the cake batter into the pan and bake according to the directions on the back of the cake mix box.
- Allow the cake to cool and then press holes into the cake (about 3/4 of the way down) with the end of a wooden spoon.
- Pour two cans of Sweetened Condensed Milk into a mixing bowl and then add 2/3 cup of Peanut Butter.
- Stir the mixture until completely combined.
- If the Peanut Butter filling is too thick to pour, add a splash of milk and continue to stir.
- The filling should be pourable but still thick. Continue to add milk a tablespoon at a time until you get it the right consistency.
- Make sure the cake has completely cooled.
- Pour the Peanut Butter filling onto the top of the cake.
- Use a knife or an offset spatula to carefully spread the filling across the top of the cake and to make sure that the filling goes doesn't into the holes in the cake. Place the cake in the refrigerator while you make up the Peanut Butter Frosting.
- Add one cup of peanut butter to a mixing bowl and stir until it has loosened up a bit. Add the container of Cool Whip to the Peanut Butter.
- Fold together until combined.
- Spoon the frosting onto the cake.
- Spread the frosting evenly across the top of the cake.
- Decorate the cake with Miniature Reese's Peanut Butter Cup. Unwrap the candies, and give them a rough chop. You will need approximately 1 - 1 1/2 cups of chopped peanut butter cups.
- Sprinkle the chopped Peanut Butter Cups onto the top of the cake. Yum!
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
