Reese's Poke Cake
Reese's Poke Cake is the ultimate easy cake recipe for all the peanut butter + chocolate dessert lovers! Simple to make with a chocolate cake mix, a fluffy peanut butter pudding mixture and chocolate frosting.
Ingredients
Reese's Poke Cake
- 1 box (15.25 oz) chocolate cake mix (plus ingredients needed to make it)
- 3½ cups half and half
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 1 cup creamy peanut butter
Toppings & Garnish
- 1 container (16 oz) chocolate frosting
- 1/4 cup chocolate sauce
- 1/4 cup creamy peanut butter
- 20 Reese's miniature peanut butter cups (roughly chopped)
Instructions
- Prepare the chocolate cake mix according to the package directions. When done, allow the cake to cool completely.1 box (15.25 oz) chocolate cake mix
- Once the cake is cooled to room temperature, use the end of a wooden spoon (something with a larger diameter to it, not a skewer or fork) to poke holes 1-inch apart all over the top of the cake.
- Combine the half & half and instant vanilla pudding mix in a mixing bowl. Whisk for 1-2 minutes or until thick and combined.3½ cups half and half, 2 boxes (3.4 oz each) instant vanilla pudding mix
- Add the creamy peanut butter into the pudding and stir with a silicone spatula or wooden spoon.1 cup creamy peanut butter
- Pour the pudding mixture over top of the cake and make sure that all the holes are filled with the pudding. Use a spoon if needed to fill all the holes. Cover the cake pan with a lid or plastic wrap and refrigerate for at least 4 hours.
- When ready to serve, spread the chocolate frosting over top the pudding layer and then drizzle the chocolate sauce over top. * It's much easier to spread the canned frosting after it has been warmed in the microwave for about 30-40 seconds.1 container (16 oz) chocolate frosting, 1/4 cup chocolate sauce
- Microwave the peanut butter, in a microwave-safe dish, for 30 seconds. Drizzle it over the cake. Garnish the top with the pieces of Reese's peanut butter cups.1/4 cup creamy peanut butter, 20 Reese's miniature peanut butter cups
Notes
Make It Ahead of Time : The cake can be cooked and cooled up to 1-2 days ahead of time. Leave it at room temperature, and cover it, once it has cooled to room temperature. Once you add the pudding mixture over top the cake, it can refrigerate for up to overnight if wanted/needed. It needs at least 4 hours in the fridge before serving. The cake can also be refrigerated once it's ready to serve (frosted and garnished) covered in the fridge for several hours.
Tip : The poke holes in the cake need to be larger in order to hold the thick pudding mixture. Do not use a fork or skewer for the holes, but rather something larger in diameter like the end of a wooden spoon or something similar.
Use 2 cups of homemade chocolate frosting if you don't want to use store-bought. It's also easier to spread it if you microwave the frosting for 30-40 seconds in the microwave.
Nutrition
Calories: 467kcal | Carbohydrates: 56g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 460mg | Potassium: 333mg | Fiber: 2g | Sugar: 41g | Vitamin A: 172IU | Vitamin C: 0.5mg | Calcium: 106mg | Iron: 2mg
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