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Reese’s Poke Cake: A Decadent Peanut Butter Chocolate Delight

Sophia
A moist chocolate cake infused with a creamy peanut butter filling and crowned with whipped topping, chopped Reese’s cups, and chocolate syrup. Rich, sweet, and nutty, this indulgent dessert is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Featured
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 cup Reese’s peanut butter cups chopped
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 8 oz container whipped topping (Cool Whip), thawed
  • 1/2 cup Reese’s peanut butter cups chopped
  • 1/4 cup chocolate syrup

Instructions
 

  • Preheat your oven to 350°F (175°C)
  • Prepare the chocolate cake mix according to the package instructions
  • Pour the batter into a 9x13-inch baking dish and bake as directed
  • Allow the cake to cool slightly, about 10 minutes
  • In a small bowl, whisk together the sweetened condensed milk and creamy peanut butter until smooth
  • Using the handle of a wooden spoon, poke holes evenly across the warm cake
  • Pour the peanut butter mixture over the top, ensuring it seeps into the holes
  • Let the cake cool completely
  • Spread the whipped topping evenly over the cooled cake
  • Sprinkle with chopped Reese’s peanut butter cups and drizzle with chocolate syrup
  • Refrigerate the cake for at least 2 hours before serving

Notes

Use room-temperature peanut butter for easier mixing with the sweetened condensed milk
Poke the holes while the cake is still warm to ensure the filling seeps in evenly
For extra peanut butter flavor, mix a tablespoon of peanut butter into the whipped topping
Chill the cake for at least 2 hours for optimal flavor development
Drizzle the chocolate syrup just before serving to maintain its glossy appearance