Reese’s Poke Cake Recipe

If you’re a fan of classic chocolate and peanut butter combos, you absolutely have to try this Reese’s Poke Cake Recipe. I’m telling you, this cake has everything—moist chocolate cake, creamy peanut butter pudding poked right into the cake, a luscious chocolate frosting drizzle, and whipped peanut butter topping crowned with mini peanut butter cups. When I first made this, my family went wild, and every time I bring it to a party, it’s the first thing to disappear. Keep reading, and I’ll walk you through every step to nail this fan-freaking-tastic treat in your own kitchen!

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Ingredients You’ll Need

The ingredients here work together to create that perfect balance of creamy, chocolaty, and peanut buttery. When picking out your cake mix and pudding, make sure they’re quality brands since they form the backbone of this dessert’s flavor. Also, live a little and grab the frozen whipped topping instead of fresh cream—it totally holds up better for this layered delight.

• Chocolate cake mix: Choose a mix you know bakes well; it’s the base that makes the whole cake moist and chocolatey.
• Vanilla instant pudding mix: This adds that creamy texture and mellow sweetness that balances the chocolate and peanut butter perfectly.
• Cold milk: The key to getting the pudding to set just right—don’t skip chilling it beforehand!
• Creamy peanut butter: Using creamy peanut butter helps the pudding and whipped topping blend smoothly without any lumps.
• Chocolate frosting: A rich, spreadable frosting that melts just enough when microwaved to drizzle over the cake easily.
• Frozen whipped topping (thawed): Makes for a light, airy topping that pairs perfectly with peanut butter.
• Mini Peanut Butter Cups: These are the cherry on top, adding texture and extra peanut butter flavor — I never skip these!

Variations

I love how flexible this Reese’s Poke Cake Recipe is. Once you get comfortable with the base, feel free to tweak it to suit your taste or occasion. I’ve tried a few fun spins over the years that really take it up a notch!

• Gluten-Free Version: I swapped the chocolate cake mix for a gluten-free one, and it didn’t sacrifice any of the moistness or flavor.
• Crunchy Peanut Butter Swap: For extra texture, I occasionally blend creamy and crunchy peanut butter to give the pudding and topping a little surprise bite.
• Nut-Free Adaptation: If you’re avoiding nuts, replace peanut butter with sunflower seed butter—this still yields delicious results!
• Dairy-Free Twist: Using coconut milk and dairy-free whipped topping works well for those sensitive to dairy, just double-check your pudding mix ingredients.

How to Make Reese’s Poke Cake Recipe

Step 1: Bake and Cool Your Chocolate Cake

Start by preparing that chocolate cake mix just as the package says, but bake it in a 13 x 9-inch pan so you get the perfect thickness for this recipe. Pro tip: Keep an eye on the baking time because ovens vary, and you want it moist, not dry. Once it’s out, give it 15-20 minutes to cool—warm cake helps the pudding soak in better, but not so hot that it melts everything.

Step 2: Poke Holes for Pudding Magic

This is one of my favorite parts—it’s almost therapeutic! Using the rounded end of a wooden spoon, poke holes every half to one inch all over the cake. The deeper and more evenly spaced your holes, the better your pudding gets to soak in and flavor every bite.

Step 3: Whisk the Pudding and Blend in Peanut Butter

In a medium bowl, whisk your vanilla instant pudding mix and cold milk briskly for about 2 minutes until the mix fully dissolves and thickens slightly. Then, whisk in half a cup of creamy peanut butter until you get a smooth, luscious blend. It’s the peanut butter in this pudding that really takes the flavor over the top.

Step 4: Pour the Pudding Over the Cake

Slowly pour this peanut butter pudding mixture over your poked cake, making sure to fill those holes as much as possible. This step locks in moisture and flavors, giving that iconic poke cake texture. At first, it might seem like a lot of liquid, but trust me, it soaks in beautifully.

Step 5: Drizzle Melted Chocolate Frosting

Pop your chocolate frosting in the microwave for 15-20 seconds so it’s warm and pourable but not hot. Then drizzle it evenly over the pudding-soaked cake and gently spread it with the back of a spoon or offset spatula. This glossy layer adds a rich chocolate touch and extra decadence.

Step 6: Chill Completely and Add Peanut Butter Whipped Topping

Let the cake cool completely at room temp or in the fridge—this ensures the pudding sets fully. Once cooled, mix the remaining peanut butter with the thawed whipped topping until smooth and spreadable. I love this step because it’s when the cake really starts resembling a peanut butter dream, and it’s so easy to whip up!

Step 7: Finish with Mini Peanut Butter Cups and Refrigerate

Top the whipped peanut butter layer with roughly chopped mini Peanut Butter Cups for that perfect crunch and chocolate-peanut butter burst. Refrigerate the whole cake for at least 4 hours, but overnight is even better—it gives all the layers time to marry beautifully. Store leftovers covered in the fridge.

How to Serve Reese’s Poke Cake Recipe

Garnishes

I actually like to sprinkle a handful of extra chopped mini Peanut Butter Cups right before serving for that fresh crackle and boost of peanut butter goodness. Sometimes I add a few chopped peanuts or even a light dusting of cocoa powder around the edges to up the presentation without overwhelming the flavors.

Side Dishes

While this cake is a showstopper on its own, I enjoy pairing it with a scoop of vanilla ice cream or a dollop of fresh whipped cream to lighten the richness just a bit. A simple cup of coffee or cold milk is also all you need to balance the indulgence perfectly.

Creative Ways to Present

For birthdays or parties, I’ve served this in a trifle dish layered with extra peanut butter cups and chocolate shavings for a pretty, no-fuss presentation. It’s also fabulous cut into squares and arranged on a platter with little dollops of whipped topping and a few whole peanut butter cups beside each piece. Trust me, your guests will be impressed.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or store in an airtight container in the fridge. The flavors actually deepen after a day or two, so leftovers are heavenly. Expect it to keep well for about 4-5 days, but honestly, it rarely lasts that long around here!

Freezing

I’ve frozen individual slices wrapped in parchment and foil with decent results, though the whipped topping is a little less fluffy after thawing. If you do freeze, defrost in the fridge overnight before serving and give it a gentle stir or fresh topping swirl.

Reheating

This dessert is best enjoyed cold straight from the fridge, so I don’t recommend reheating. However, if you just want a slightly warmer bite, let it sit at room temperature for 15-20 minutes before digging in.

FAQs

Final Thoughts

This Reese’s Poke Cake Recipe is truly one of my all-time favorites because it’s so ridiculously delicious yet surprisingly simple. I love how the pudding soaks into the cake and the peanut butter whipped topping adds that creamy lightness that balances the rich chocolate. You’ll find it’s a crowd-pleaser every single time, perfect for parties, family get-togethers, or just satisfying a serious sweet tooth. So grab those ingredients, follow along, and enjoy a dessert that feels like a big, cozy hug—because it really is!

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