Reese’s Peanut Butter Poke Cake Recipe

There’s something magical about the combination of chocolate and peanut butter that hits all the right notes. Reese’s Peanut Butter Cupcakes take this irresistible duo to a whole new level, combining layers of rich chocolate cake, creamy peanut butter, and delicious pudding to create a dessert that feels like pure indulgence in every bite. Whether you’re making it for a special occasion or just because (which is totally valid, by the way), this cupcake is sure to please everyone. Let me walk you through how to make this little treat.

I first made this cake for a friend’s birthday party, and to say it was a hit would be an understatement. Watching everyone’s face light up with the first bite was the best part! The gooey fudge in the cake’s crevices, the creamy peanut butter pudding layer, and the whipped topping—it’s a dessert that feels decadent without being overly complicated. Plus, the chopped Reese’s cups on top? Chef’s kiss. Every time I make it now, I think of that party and how this cake brought everyone together around the dessert table, laughing and sneaking seconds.

this RECIPE

A little backstory on poke cakes

Poke cakes first gained popularity in the 1970s, thanks to their simple method and creative flavor possibilities. The concept is genius: bake a cake, poke holes into it, and fill those holes with something delicious—like pudding, Jello, or syrup. It’s a foolproof way to ensure every bite is moist, flavorful, and satisfying. Over the years, poke cakes have evolved from being basic desserts to a playground for bakers to experiment with different fillings, toppings, and flavors. This Reese’s version is a testament to how versatile poke cakes can be, blending the nostalgia of a classic dessert with the modern-day love of chocolate and peanut butter.

Let’s talk ingredients: making this cake extra special

• Chocolate cake mix: This forms the base of the recipe, and you can use your favorite boxed mix. If you’re feeling fancy, go for a devil’s food cake mix for extra richness. No cake mix? A homemade chocolate cake works too, but let’s keep it easy.
• Hot fudge topping: It’s the star of the “poke” element in this cake. It seeps into the holes and adds gooey chocolate goodness. I recommend warming it slightly to make it easier to pour. If you’re out of hot fudge, chocolate syrup can work as a substitute, but hot fudge really brings that thick, luscious texture.
• Peanut butter: Smooth peanut butter blends into the pudding layer, giving it that Reese’s flavor we all adore. Choose creamy for the best consistency, but if you’re a chunky peanut butter fan, go ahead—it’ll add a little crunch.
• Instant vanilla pudding mix: This is what binds the peanut butter into a silky, flavorful layer. If vanilla isn’t your thing, try butterscotch or even chocolate pudding for a fun twist.
• Whipped topping: The cool, airy layer that brings it all together. A homemade whipped cream would be lovely here, but store-bought keeps it quick and easy.
• Reese’s peanut butter cups: These are the perfect garnish! Chop them into bite-sized pieces for a fun and colorful topping. You could even experiment with Reese’s Pieces or mini cups.

What tools you’ll need in the kitchen

You don’t need anything fancy for this recipe, but a few tools make the process much smoother:

• 9×13-inch baking dish: This is the perfect size for poke cakes. If you’re doubling the recipe, use a larger pan or divide it into two dishes.
• Wooden spoon handle or skewer: For poking those iconic holes. Anything that’s roughly 1/2 inch wide works here. Just make sure it’s clean and sturdy.
• Microwave-safe bowl: You’ll need this to warm the peanut butter.
• Whisk: It’s key for making sure the pudding layer is smooth. Lumpy pudding is no fun, trust me.
• Offset spatula or spoon: This makes spreading the pudding and whipped topping a breeze.

Step-by-step: how to make Reese’s peanut butter poke cake

1. Bake the cake: Start by preheating your oven to 350°F. Prepare the chocolate cake mix according to the box instructions, and pour the batter into a greased 9×13-inch baking dish. Bake until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes.
2. Poke the holes: Using the handle of a wooden spoon, poke holes all over the cake. Space them about 1 inch apart so the filling can soak in evenly.
3. Add the hot fudge: Warm the hot fudge topping according to the package instructions. Pour it over the cake, letting it fill each hole. You can use a spoon to guide it in, ensuring every bite gets a gooey chocolate surprise.
4. Make the pudding layer: In a large bowl, whisk the pudding mix and milk until smooth. Quickly whisk in the warmed peanut butter until everything is combined into a creamy, thick mixture. Spread this over the cake, using the back of a spoon to push it gently into the holes. Most of it will sit on top, which is totally fine! Chill the cake in the fridge for at least 2 hours to let the pudding set.
5. Top it off: Spread the whipped topping evenly over the pudding layer. For best results, let the cake chill for another 2 hours (or longer). This helps everything firm up and meld together.
6. Garnish and serve: Right before serving, drizzle chocolate syrup over the top and sprinkle with chopped Reese’s peanut butter cups. Slice, serve, and enjoy the glory of this dessert!

Fun variations and creative twists

• Gluten-free: Use a gluten-free chocolate cake mix, and double-check your other ingredients to ensure they’re gluten-free too.
• Vegan option: Swap out the cake mix, pudding, and whipped topping for vegan versions. Use plant-based milk (like almond or oat) in the pudding, and choose dairy-free chocolate syrup.
• Nut-free alternative: Substitute the peanut butter with sunflower seed butter and garnish with nut-free candies. It won’t taste exactly like Reese’s, but it’s still delicious.
• Extra indulgence: Add a layer of graham crackers between the pudding and whipped topping for some crunch.

How to serve it like a pro

For a show-stopping presentation, slice the cake into even squares and plate them individually. Add a dollop of whipped cream on top of each slice and a drizzle of chocolate syrup. Sprinkle a few extra Reese’s pieces on the plate for a pop of color. This cake pairs beautifully with a scoop of vanilla ice cream or even a handful of salty pretzels for a sweet-and-salty contrast.

Perfect drink pairings for this decadent dessert

Keep it simple with drink options that balance the cake’s richness:

• Classic milk: Nothing beats the timeless combo of chocolate cake and a cold glass of milk.
• Peanut butter hot chocolate: Stir a spoonful of peanut butter into hot chocolate for a cozy complement.
• Iced coffee: The bitterness of coffee cuts through the sweetness of the cake beautifully. Go for an iced mocha for an extra chocolatey touch.
• Vanilla milkshake: Blend some ice cream with milk for a creamy pairing that enhances the dessert’s flavors.

Storing and reheating tips

Leftovers (if there are any!) should be stored in the fridge, covered tightly with plastic wrap or foil. This cake tastes even better the next day as the flavors meld together! It can be stored for up to 4 days, but good luck keeping it around that long.

Reheating isn’t necessary, as this cake is best served cold. However, if you prefer it slightly warm, microwave a slice for 10-15 seconds—just long enough to soften the fudge a bit.

Scaling the recipe for any occasion

This recipe serves about 12-16 people, but it’s easy to adjust. For a smaller gathering, halve the recipe and use an 8×8-inch pan. For a larger crowd, double the ingredients and bake in two pans. Keep in mind that the more you scale up, the longer it may take to set in the fridge, so plan accordingly.

Frequently asked questions

1. Can I use homemade whipped cream instead of store-bought?
Absolutely! Just whip heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form.

2. What if I don’t have hot fudge topping?
You can use chocolate syrup or even Nutella thinned out with a bit of milk.

3. How far in advance can I make this cake?
You can make it up to 24 hours ahead of time. Just wait to add the Reese’s and chocolate syrup until right before serving.

4. Can I freeze this cake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

5. What’s the best way to chop Reese’s cups?
Use a sharp knife and a cutting board. If the cups are too soft, pop them in the fridge for 10 minutes before chopping.

This Reese’s Peanut Butter Poke Cake is all about indulgence and joy. I can’t wait for you to try it and make it your own—happy baking!

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