Reese's Poke Cake
Reese's Poke Cake starts with a cake mix and combines the rich flavors of chocolate cake and peanut butter cups into one irresistible treat.
Servings: 16
Calories: 100kcal
Ingredients
- 1 16-ounce devils food box cake mix (plus ingredients listed on box to prepare cake mix)
- 1 14-ounce can sweetened condensed milk
- 1 cup chocolate fudge sauce, divided
- 1 10-ounce bag mini Reeses peanut butter cups (unwrapped and chopped)
- ⅓ cup creamy peanut butter
- 1 8-ounce container Cool Whip, thawed
Instructions
- Prepare and bake cake mix according to the package instructions for a 9x13 pan.
- Allow the cake to cool once it has finished baking.
- Once cooled, use a straw or the back of a wooden spoon to poke holes throughout the cake.
- Pour the condensed milk and half of the chocolate sauce over the top of the cake.
- Add half of the chopped Reese's peanut butter cups across the top of the cake.
- Mix the peanut butter and Cool Whip until well combined and spread the topping across the cake.
- Refrigerate the cake for at least 1 hour or until ready to serve.
- Before serving, drizzle he remaining chocolate sauce across the top of the cake, and garnish with the remaining chopped Reese's.
- Slice into squares to serve, enjoy!
Notes
If your peanut butter is too stiff to mix easily with the Cool Whip, microwave it for 10-15 seconds to soften it slightly.
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.
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 90mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 0.3mg