Reese's Poke Cake

Reese's Poke Cake is a chocolate lover's dream come true. This easy dessert starts with a cake mix and combines the rich flavors of chocolate cake and peanut butter cups into one irresistible treat.

With a moist chocolate base, creamy peanut butter topping, and plenty of Reese's cups mixed in, this cake is sure to be a hit. Why settle for plain chocolate cake when you can have this indulgent poke cake packed with everyone's favorite candy?

Reese's Poke Cake is a favorite in our house, and for good reason. It's the perfect dessert for chocolate and peanut butter lovers. I make it all the time for birthday parties or potlucks, and it's always a hit. 

One of the best things about this cake is how easy it is to prepare. I usually make it the day before an event, which lets the flavors meld together overnight and saves me time on the day of. 

And here's a tip: if you're serving this to a crowd that really loves peanut butter, try drizzling some melted peanut butter over the top along with the chocolate sauce. It adds an extra layer of flavor that peanut butter enthusiasts will go crazy for!

Want more poke cake ideas? Try Turtle Poke Cake, Snickers Poke Cake, or Hot Fudge Poke Cake.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Devil's Food Cake Mix - Any brand will work!
• Sweetened Condensed Milk - This adds moisture and sweetness.
• Chocolate Fudge Sauce - Store-bought is fine, but choose a thick variety for best results. You could also make your own chocolate sauce if you prefer.
• Mini Reese's Peanut Butter Cups - These add flavor and texture. Chop them roughly for varied sizes throughout the cake.
• Creamy Peanut Butter - Use regular peanut butter, not natural peanut butter, for the best consistency in the topping.
• Cool Whip - This creates a light, fluffy topping. You can substitute homemade whipped cream if you prefer.
• Eggs, Oil, and Water - These aren't listed separately but are needed to make the cake mix. Follow the box instructions for amounts.

How To Make Reese’s Poke Cake

Let's start by preheating your oven to 350°F (175°C).

While it's heating up, prepare your cake mix according to the box instructions. This usually involves combining the mix with eggs, oil, and water. Pour the batter into a 9x13 inch baking pan and pop it in the oven. Bake according to the package directions.

Once the cake is done, take it out and let it cool completely. This is important because if the cake is too warm, it won't absorb the toppings as well. While you're waiting, unwrap and chop your Reese's peanut butter cups. Set half aside for later.

Using the back of a wooden spoon or a large straw, poke holes all over the cake. Don't be shy; the more holes, the more flavor will seep in.

Next, pour the sweetened condensed milk over the cake, making sure it gets into all those holes you just made. Follow this with half of the chocolate fudge sauce. You'll see the cake start to absorb all this goodness.

Sprinkle half of your chopped Reese's cups over the top. They'll sink slightly into the cake, creating pockets of peanut butter chocolate deliciousness.

For the topping, mix the peanut butter with the Cool Whip. Fold them together gently until well combined. This creates a light, fluffy peanut butter frosting that's not too sweet. Spread this mixture evenly over the cake.

Now, it's time to let all these flavors meld together. Pop the cake in the refrigerator for at least an hour, or overnight if you can resist that long!

Just before serving, drizzle the remaining chocolate sauce over the top and sprinkle with the rest of the chopped Reese's cups. This final touch not only adds more flavor but also makes the cake look irresistible!

Make-Ahead, Storing and Freezing

Make Ahead: You can make the entire cake, including toppings, up to a day before serving. Keep it covered in the refrigerator until you're ready to add the final drizzle of chocolate sauce and Reese's cups.

Store: Keep leftover cake in an airtight container in the refrigerator. It will stay fresh for 5-7 days. The cake actually gets better after a day or two as the flavors continue to meld.

Freeze: To freeze, cut the cake into individual portions and wrap each piece tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Tips

• When poking holes in the cake, space them about an inch apart. This ensures you get those sweet toppings spread out all over the cake.
• Pour the condensed milk and chocolate sauce slowly over the cake, allowing time for it to seep into the holes.
• If your peanut butter is too stiff to mix easily with the Cool Whip, microwave it for 10-15 seconds to soften it slightly.
• If you're making this for a party, consider doubling the recipe and using a larger pan. It disappears quickly!

Can I use a different flavor of cake mix?

Yes, you can use any flavor you prefer. Yellow cake or white cake mix work well as alternatives.

What if I don't have Cool Whip?

You can substitute homemade whipped cream. Whip 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form, then fold in the peanut butter.

This Reese's Poke Cake is a chocolate and peanut butter knockout! It's easy to throw together and always disappears fast at parties. With its rich flavor, it's hard to beat for any chocolate peanut butter lover.