Peanut Butter Chocolate Poke Cake

  • Author: Julianne Dell
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12-15 slices


This rich chocolate poke cake is loaded with Reese’s, smothered in chocolate pudding and topped with peanut butter whipped cream and drizzled with peanut butter and chocolate. This cake is for serious peanut butter lovers!


  • 1 box Chocolate cake mix
  • Ingredients on the box (water, oil, eggs, etc)
  • ½ C Reese’s Pieces
  • 1 pkg Chocolate pudding (3.4 oz)
  • 1 ½ C Milk
  • For the whipped cream
  • 2 tbsp Peanut butter, smooth
  • 1 C + 2 tbsp Heavy whipped cream
  • 1 C Powdered sugar
  • For the topping
  • 3/4 C Reese’s Pieces
  • Hot Fudge Sauce to drizzle
  • 3 tbsp Peanut butter, smooth


  1. Preheat oven to 350°F.
  2. Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined. Pour batter into a 9 inch by 13 inch pan and sprinkle with Reese’s Pieces. Swirl into batter with a knife.
  3. Bake cake for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
  5. Prepare the pudding filling by combining chocolate pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
  6. Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
  7. Combine peanut butter and 2 tablespoons of heavy cream and beat on medium speed until peanut butter is a liquid consistency and free of lumps. Scrape down the sides of the bowl.
  8. Add remaining heavy whipping cream and beat on medium-high speed. Slowly added powdered sugar and beat until still peaks form. Spread over cooled cake.
  9. Right before serving, sprinkle on remaining Reese’e Pieces. Microwave hot fudge sauce until warm and drizzle over top of cake.
  10. To make the peanut butter drizzle, microwave 2-3 tablespoon of peanut butter for 30 seconds or until it reaches a pourable consistency. Drizzle over top of cake.
  11. This cake must be refrigerated.


I always add the Reese’s Pieces on top last because as they come back to room temperature, the coating will start to melt a bit.