Can I use natural peanut butter for this recipe?

Natural peanut butter isn't ideal for this recipe as it can separate and doesn't blend as smoothly. Stick with traditional creamy peanut butter (like Jif or Skippy) for the best texture and consistency in both the filling and frosting.

What if I don't have a wooden spoon to make the holes?

Any round handle will work! Try the end of a kitchen utensil, a chopstick, or even the rounded end of a marker (with the cap on, of course). Just make sure whatever you use creates holes that are about 1/2 inch in diameter.

Can I make this cake lighter or lower in calories?

Absolutely! Use sugar-free pudding mix, light whipped topping, and reduced-fat peanut butter. You can also try a lighter cake mix. The texture might be slightly different, but the flavor combination will still shine through.

My peanut butter isn't incorporating smoothly into the pudding. What am I doing wrong?

Make sure your peanut butter is at room temperature for easy mixing. If it's still resistant, microwave it for 15-20 seconds to soften before whisking it into the pudding mixture.

Chocolate Peanut Butter Poke Cake Recipe

Name: Chocolate Peanut Butter Poke Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box milk chocolate cake mix; Ingredients to make the cake as directed on the box; 1 (3.9-ounce) box instant chocolate pudding mix; 2 cups milk; 1/2 cup creamy peanut butter; 1 (16-ounce) container frozen whipped topping, thawed; 1 cup creamy peanut butter; 1 (8-ounce) package Reese’s Minis miniature peanut butter cups

This irresistible Chocolate Peanut Butter Poke Cake is a dream come true for anyone who loves the classic combination of chocolate and peanut butter. The moist chocolate cake is infused with a rich chocolate peanut butter sauce that seeps into every bite, all topped with a fluffy peanut butter frosting and mini Reese’s cups. It’s an easy, show-stopping dessert that comes together in just 45 minutes – perfect for satisfying your sweet tooth without spending hours in the kitchen!

Why You’ll Love This Recipe

Simple Ingredients: Uses convenient store-bought cake mix and pudding for a foolproof dessert that tastes homemade.
Make-Ahead Friendly: This cake actually gets better as it sits in the refrigerator, making it perfect for preparing a day before your gathering.
Crowd-Pleaser: The chocolate-peanut butter combination is universally loved – watch this cake disappear at potlucks and family gatherings!
No Fancy Skills Required: The “poke” technique creates an impressive dessert that looks like you spent hours, when it’s actually incredibly simple.

Ingredients You’ll Need

Chocolate Cake Mix: Forms the base of our dessert. I love milk chocolate for its smooth, creamy flavor, but any chocolate cake mix works beautifully.
Instant Chocolate Pudding Mix: Creates that magical filling that seeps into the cake holes, bringing moisture and extra chocolate flavor to every bite.
Milk: Activates the pudding mix and helps create the perfect pourable consistency for our filling.
Creamy Peanut Butter: The star ingredient! Used in both the filling and frosting to create that classic Reese’s-inspired flavor. Make sure it’s well-stirred for smooth integration.
Frozen Whipped Topping: Creates an incredibly light, fluffy frosting when combined with peanut butter. The neutral sweetness perfectly balances the salty peanut butter.
Reese’s Minis: These tiny peanut butter cups add texture, visual appeal, and concentrated bursts of chocolate-peanut butter flavor in every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Crunchy

Add 1/2 cup chopped peanuts to the topping for added texture, or use crunchy peanut butter instead of smooth.

Dark Chocolate Lover’s Version

Swap milk chocolate cake for dark chocolate cake mix and use dark chocolate pudding for a more intense chocolate experience.

Caramel Twist

Drizzle caramel sauce over the cake before adding the frosting for a delicious turtle-inspired variation.

Gluten-Free Option

Use a gluten-free chocolate cake mix – the rest of the ingredients are naturally gluten-free (just verify your pudding mix).

How to Make Chocolate Peanut Butter Poke Cake

Step 1: Bake the Cake

Prepare and bake the chocolate cake according to package directions in a 9×13-inch pan. Allow the cake to cool in the pan for about 25-30 minutes – it should still be slightly warm but not hot.

Step 2: Create the Holes

Using the handle end of a wooden spoon, poke holes throughout the entire cake, spacing them about 1 inch apart. Don’t be shy – these holes will fill with the delicious chocolate peanut butter sauce!

Step 3: Make the Filling

In a medium bowl, whisk together the chocolate pudding mix, milk, and 1/2 cup peanut butter until well combined. Let it sit for about 10 minutes to thicken slightly.

The mixture won’t thicken to regular pudding consistency – it should remain pourable to fill those holes properly.

Step 4: Fill the Cake

Pour the chocolate peanut butter sauce over the entire cake, making sure to get it into all those holes you created. Use a spatula to gently spread the mixture, encouraging it to sink in.

Step 5: Make the Frosting

In a large bowl, whisk 1 cup of peanut butter into the thawed whipped topping until smooth and fully incorporated. This creates a light, mousse-like frosting that’s not too sweet.

Step 6: Frost and Decorate

Spread the peanut butter whipped topping evenly over the cake. Sprinkle with mini Reese’s peanut butter cups. Cover and refrigerate until ready to serve.

Pro Tips for Making the Recipe

Cake Temperature: Let the cake cool just enough so it’s not piping hot, but still warm when you add the filling – this helps with absorption.
Filling Consistency: Don’t worry if your chocolate-peanut butter sauce seems too thin – it’s supposed to be pourable to fill those holes properly.
Creating Perfect Holes: Twist the wooden spoon handle slightly as you pull it out of each hole to create clean openings that won’t collapse.
Even Distribution: After pouring the filling over the cake, gently tap the pan on the counter a few times to help the mixture settle into the holes.
Whipped Topping Tip: For the fluffiest frosting, fold the peanut butter into the whipped topping rather than beating aggressively, which can deflate it.

How to Serve

This cake is incredibly versatile when it comes to serving options:

For Everyday Dessert

Serve chilled straight from the refrigerator with a cold glass of milk or hot coffee.

For Special Occasions

Add a scoop of vanilla ice cream on the side and a drizzle of warm chocolate sauce for an extra-special presentation.

For Coffee Break

Cut into smaller squares for an indulgent afternoon treat with your favorite coffee or tea.

For Gift-Giving

This cake travels well – cut portions and place in individual containers to brighten someone’s day with a homemade treat.

Make Ahead and Storage

Make Ahead

This cake actually improves with time! Make it up to 24 hours in advance for optimal flavor development as the filling continues to moisten the cake.

Storing Leftovers

Keep covered in the refrigerator for up to 5 days. The cake will remain moist thanks to the pudding filling.

Freezing

While you can freeze individual slices (wrapped tightly in plastic wrap and foil), the texture of the whipped topping may change slightly upon thawing. Freeze for up to 1 month.

Reheating

This cake is best enjoyed cold, straight from the refrigerator. If you prefer it less chilled, let it sit at room temperature for 15-20 minutes before serving.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter isn’t ideal for this recipe as it can separate and doesn’t blend as smoothly. Stick with traditional creamy peanut butter (like Jif or Skippy) for the best texture and consistency in both the filling and frosting.
What if I don’t have a wooden spoon to make the holes?

Any round handle will work! Try the end of a kitchen utensil, a chopstick, or even the rounded end of a marker (with the cap on, of course). Just make sure whatever you use creates holes that are about 1/2 inch in diameter.
Can I make this cake lighter or lower in calories?

Absolutely! Use sugar-free pudding mix, light whipped topping, and reduced-fat peanut butter. You can also try a lighter cake mix. The texture might be slightly different, but the flavor combination will still shine through.
My peanut butter isn’t incorporating smoothly into the pudding. What am I doing wrong?

Make sure your peanut butter is at room temperature for easy mixing. If it’s still resistant, microwave it for 15-20 seconds to soften before whisking it into the pudding mixture.

Final Thoughts

This Chocolate Peanut Butter Poke Cake is my go-to recipe when I need something that’s both impressive and stress-free. There’s something magical about that combination of moist chocolate cake, creamy peanut butter pudding seeping into every bite, and that cloud-like peanut butter frosting. It satisfies chocolate and peanut butter cravings without hours of work! Whether you’re making it for a family dinner, potluck, or just because it’s Tuesday, this cake never disappoints. Give it a try – I’m betting it becomes one of your favorite go-to desserts too!