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

Description

This Chocolate Peanut Butter Poke Cake is a decadent and moist dessert topped with a rich chocolate peanut butter sauce, creamy frosting, and peanut butter cups, perfect for satisfying your sweet tooth.

Ingredients

Units Scale

For the cake:

1 (15.25-ounce) box milk chocolate cake mix
Ingredients to make the cake as directed on the box

For the chocolate peanut butter sauce:

1 (3.9-ounce) box instant chocolate pudding mix
2 cups milk
1/2 cup creamy peanut butter

For the peanut butter frosting:

1 (16-ounce) container frozen whipped topping, thawed
1 cup creamy peanut butter
1 (8-ounce) package Reese’s Minis miniature peanut butter cups

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Instructions

Prepare the cake: Prepare the cake according to the package directions. Allow it to cool for 25 to 30 minutes in the pan.
Poke holes in the cake: Use the stick end of a wooden spoon to poke holes across the entire cake.
Create the chocolate peanut butter sauce: In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup of peanut butter. Let the mixture thicken for about 10 minutes; it will not fully thicken to pudding consistency. Pour the sauce evenly over the cake, ensuring it seeps into the holes.
Make the frosting: In a large bowl, whisk 1 cup of peanut butter into the thawed whipped topping until smooth. Spread the frosting evenly over the cake.
Garnish with peanut butter cups: Sprinkle the Reese’s Minis over the frosting. Cover the cake and refrigerate until ready to serve.

Notes

This recipe originally included International Delight Reese’s Coffee Creamer, but it has been reformulated since that product is no longer available.

Nutrition

Serving Size: 1 slice