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Best Reese’s Peanut Butter Poke Cake: Easy, Rich & Perfect for Parties

Reese’s Peanut Butter Poke Cake - featured image
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This Reese’s Peanut Butter Poke Cake is absurdly rich, ridiculously moist, and tastes like someone melted a peanut butter cup into every crumb. It’s an easy, decadent dessert that starts with a boxed cake mix but tastes completely homemade.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (Duncan Hines or Betty Crocker recommended)
  • Ingredients called for on the back of the cake mix box (typically eggs, oil, and water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (Jif or Skippy recommended)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (Ghirardelli or Toll House recommended)
  • 1/2 cup heavy cream
  • 1/4 cup creamy peanut butter (for drizzle)
  • 2 tablespoons powdered sugar
  • 2–3 tablespoons milk
  • 1 cup chopped Reese’s Peanut Butter Cups (about 8–10 mini cups or 4 regular-sized cups)
  • Optional: 1/4 cup chopped salted peanuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick cooking spray.
  2. Prepare the chocolate cake mix according to the package directions. Pour the batter into the prepared pan and spread into an even layer. Bake according to the box instructions, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10-15 minutes. It needs to be warm, not hot, when you poke it.
  3. While the cake is cooling slightly, combine the sweetened condensed milk, 1/2 cup creamy peanut butter, and vanilla extract in a small saucepan. Warm over low heat, stirring constantly, until the mixture is smooth and fully combined. It should be warm and pourable, not boiling. Remove from heat.
  4. Using the handle of a wooden spoon, poke holes all over the warm cake. Space them about 1 inch apart. Poke all the way to the bottom of the cake.
  5. Slowly pour the warm peanut butter mixture over the entire cake, making sure it gets into all the holes. Use a spatula to spread it evenly if needed. Let the cake sit for about 10 minutes so the filling can soak in completely.
  6. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don’t let it boil. Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 2-3 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth and glossy.
  7. Pour the ganache over the top of the cake and spread it into an even layer.
  8. In a small bowl, whisk together the 1/4 cup peanut butter, powdered sugar, and 2 tablespoons of milk. If the mixture is too thick to drizzle, add the extra tablespoon of milk. You want it to be pourable but not watery.
  9. Drizzle the peanut butter mixture over the ganache. Immediately sprinkle the chopped Reese’s cups (and peanuts, if using) over the top. Gently press them in so they stick.
  10. Place the cake in the refrigerator for at least 2 hours, or until the ganache is fully set. The cake is best served cold or at room temperature.

Notes

The cake tastes even better the next day after the flavors have melded together. For clean slices, use a sharp knife run under hot water before each cut. The cake can be frozen for up to 3 months.

Nutrition

Keywords: Reese's peanut butter poke cake, chocolate peanut butter cake, easy poke cake, birthday cake, party dessert, chocolate ganache cake

Find it online: https://leilameals.com/best-reeses-peanut-butter-poke-cake-easy-rich-and-perfect-for-parties/