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Ultimate Reese’s Peanut Butter Cup Poke Cake – Easy Dessert Recipe

Reese’s Peanut Butter Cup Poke Cake - featured image
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A dense, fudgy chocolate poke cake soaked with a sweetened condensed milk and peanut butter mixture, topped with Cool Whip, chopped Reese’s cups, and chocolate syrup. This easy, crowd-pleasing dessert comes together in under 30 minutes of active time and is perfect for potlucks, holidays, or any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (e.g., Duncan Hines or Betty Crocker)
  • Eggs, oil, and water as called for on the cake mix box (usually 3 eggs, 1/3 cup oil, and 1 cup water)
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (e.g., Jif or Skippy; avoid natural peanut butter)
  • 1/4 cup whole milk (2% works too)
  • 1 container (8 oz) Cool Whip, thawed (or homemade whipped cream)
  • 1 cup mini Reese’s peanut butter cups, roughly chopped (plus more for garnish)
  • Chocolate syrup for drizzling (e.g., Hershey’s)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray.
  2. In a large bowl, combine the chocolate cake mix, eggs, oil, water, and vanilla extract. Mix according to package directions (about 2 minutes with an electric mixer or 3 minutes by hand) until smooth and slightly thick.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
  4. Let the cake cool in the pan for 5 minutes. Using the handle of a wooden spoon or a chopstick, poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom of the pan (about 40 to 50 holes).
  5. While the cake is still warm, combine the sweetened condensed milk, creamy peanut butter, and whole milk in a small saucepan. Warm over low heat, stirring constantly, until the peanut butter is fully melted and the mixture is smooth (about 3 to 4 minutes). Do not let it boil.
  6. Slowly pour the warm peanut butter mixture over the entire surface of the cake, making sure it seeps into the holes. Use a rubber spatula to spread it evenly and push it into any dry spots.
  7. Sprinkle about 3/4 cup of the chopped mini Reese’s cups over the warm cake. Press them gently into the surface.
  8. Let the cake cool completely on a wire rack (about 1 hour). Do not rush this step.
  9. Once the cake is completely cool, spread the thawed Cool Whip evenly over the top.
  10. Sprinkle the remaining chopped peanut butter cups over the Cool Whip, then drizzle chocolate syrup over the top in a zigzag pattern. Cover and refrigerate for at least 2 hours before serving (overnight is even better).

Notes

Do not skip the cooling step before adding Cool Whip, or it will melt. Poke holes deep and wide using the thickest handle you have. Warm the filling gently over low heat to avoid scorching. For best results, let the cake rest overnight in the refrigerator. Use a serrated knife to slice cleanly. The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months (add chocolate syrup drizzle after thawing).

Nutrition

Keywords: poke cake, Reese's peanut butter cup, chocolate cake, peanut butter dessert, easy dessert, potluck dessert, no-fuss cake

Find it online: https://coracooks.com/ultimate-reeses-peanut-butter-cup-poke-cake-easy-dessert-recipe/