Why You’ll Love This Recipe
If you love the irresistible combination of chocolate and peanut butter, this recipe will become a favorite. The cake is rich yet light, the filling keeps it moist, and the topping adds the perfect balance of creamy and crunchy. It’s easy to prepare, customizable, and looks impressive with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- Sweetened condensed milk
- Creamy peanut butter
- Whipped topping (such as Cool Whip)
- Reese’s peanut butter cups, chopped
- Chocolate syrup or hot fudge sauce (optional)
Directions
- Bake the chocolate cake according to the package instructions in a 9×13-inch pan.
- While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
- In a small bowl, mix sweetened condensed milk with creamy peanut butter until smooth.
- Pour the peanut butter mixture evenly over the cake, letting it soak into the holes.
- Allow the cake to cool completely.
- Spread whipped topping evenly over the cooled cake.
- Sprinkle chopped Reese’s peanut butter cups generously on top.
- Drizzle with chocolate syrup or hot fudge if desired.
- Chill for at least 1 hour before serving.
Servings and timing
This recipe makes about 12–15 servings.
Preparation time: 15 minutes
Baking time: 30 minutes
Cooling and chilling time: 1 hour 30 minutes
Total time: About 2 hours 15 minutes
Variations
- Use peanut butter cake mix for an even stronger peanut butter flavor.
- Swap whipped topping with homemade whipped cream for a fresher taste.
- Add chopped peanuts or pretzels for a salty crunch.
- Drizzle with caramel sauce for extra sweetness.
- Use mini Reese’s pieces instead of full cups for a colorful topping.
Storage/Reheating
Store Reese’s Poke Cake covered in the refrigerator for up to 4 days. It tastes best chilled. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving. This cake does not need reheating, but can be served slightly softened at room temperature.
FAQs
What is a poke cake?
A poke cake is a cake that has holes poked into it after baking, allowing fillings like pudding, syrup, or sweetened milk to soak in for extra flavor and moisture.
Can I use homemade chocolate cake instead of a mix?
Yes, a homemade chocolate cake works perfectly as long as it’s baked in a 9×13-inch pan.
What type of peanut butter works best?
Creamy peanut butter is ideal for mixing smoothly with condensed milk.
Can I use crunchy peanut butter?
Yes, but the texture will be less smooth and more chunky.
Do I need to refrigerate the cake?
Yes, because of the whipped topping and condensed milk, it should be stored in the refrigerator.
Can I make this ahead of time?
Yes, it’s even better when chilled overnight, allowing the flavors to meld.
Can I use Reese’s pieces instead of cups?
Absolutely, Reese’s pieces add crunch and color as a topping.
How do I prevent the cake from getting soggy?
Don’t overpour the filling—just enough to soak in without pooling too much on top.
Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before enjoying.
Can I use another candy besides Reese’s?
Yes, Snickers, Kit Kats, or Butterfingers also work wonderfully as toppings.
Conclusion
Reese’s Poke Cake is a rich, decadent dessert that’s simple to prepare and perfect for anyone who loves the classic chocolate and peanut butter combination. With its moist layers, creamy filling, and candy topping, it’s sure to impress at gatherings or satisfy a late-night sweet tooth. This easy recipe is a keeper for any dessert lover’s collection.
Print
Reese’s Poke Cake
- Total Time: 2 hours 15 minutes
- Yield: 12–15 servings
- Diet: Vegetarian
Description
Reese’s Poke Cake is a decadent chocolate dessert filled with sweetened condensed milk, peanut butter, whipped topping, and chopped Reese’s peanut butter cups. It’s moist, rich, and perfect for parties, potlucks, or family gatherings.
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 1/2 cups chopped Reese’s peanut butter cups
- Chocolate syrup or hot fudge sauce, for drizzling (optional)
Instructions
- Bake the chocolate cake according to the package instructions in a 9×13-inch pan.
- While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
- In a small bowl, mix sweetened condensed milk with creamy peanut butter until smooth.
- Pour the peanut butter mixture evenly over the cake, letting it soak into the holes.
- Allow the cake to cool completely.
- Spread whipped topping evenly over the cooled cake.
- Sprinkle chopped Reese’s peanut butter cups generously on top.
- Drizzle with chocolate syrup or hot fudge if desired.
- Chill for at least 1 hour before serving.
Notes
- Best served chilled for maximum flavor.
- Can be made ahead and chilled overnight for convenience.
- Swap Cool Whip with homemade whipped cream for a fresher option.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
