Reese’s Poke Cake
This Reese’s Poke Cake is an ultra-moist, chocolate dessert infused with a creamy peanut butter filling and topped with chocolate frosting, peanut butter whipped topping, and chopped Reese’s. It’s outrageously delicious, simple to prepare, and perfect for parties or satisfying your sweet tooth!
Ingredients
- 1 box chocolate cake mix plus ingredients as listed on box
- 1 14 oz can sweetened condensed milk
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 16 oz tub chocolate frosting
- 1 8 oz container Cool Whip
- 1/2 cup peanut butter for topping
- Mini Reese’s or chopped Reese’s cups for garnish
Instructions
- Bake chocolate cake according to package directions in a 9x13-inch pan. Let cool 15–20 minutes.
- Use the handle of a wooden spoon or skewer to poke holes all over the cake.
- Mix sweetened condensed milk, milk, and 1 cup peanut butter until smooth.
- Pour over the cake, spreading evenly to fill the holes.
- Microwave chocolate frosting for 20 seconds to soften. Pour and spread over the cake.
- In another bowl, swirl together Cool Whip and 1/2 cup peanut butter. Spread over frosting layer.
- Top with mini Reese’s or chopped Reese’s cups.
- Refrigerate for at least 3 hours before serving.
Notes
- Use creamy peanut butter for smooth blending and texture.
- Chill overnight for best flavor and firm, clean slices.
- Swap in Reese’s Pieces or drizzle with chocolate syrup for variation.
- Store in the fridge for up to 5 days or freeze individual slices for up to 2 months.