Reese’s Peanut Butter Cup Poke Cake: A Decadent Fusion of Texture and Flavor
A moist chocolate cake layered with peanut butter syrup and topped with whipped topping and chopped Reese’s cups—combining rich textures and flavors in a crowd-pleasing, easy-to-make dessert.
- Prep Time: 15
- Cook Time: 30
- Total Time: 75
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box (15.25 oz) chocolate cake mix (includes flour, sugar, cocoa)
14 oz sweetened condensed milk
1/2 cup creamy peanut butter (natural, non-hydrogenated)
8 oz whipped topping (chilled)
1 cup chopped Reese’s peanut butter cups
1/4 cup chocolate syrup (cocoa butter-based)
Instructions
Grease a 9×13-inch pan (350°F oven-safe) with nonstick spray.
Prepare cake mix per package directions using 2 large eggs, 1/3 cup oil, and 1/2 cup water.
Bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out clean.
Cool cake for 5 minutes until internal temperature reaches 135°F.
Using a wooden skewer, poke 100–120 holes (1–2 inches apart) through the cake’s surface.
Stir sweetened condensed milk, peanut butter, and chocolate syrup in a pan until smooth.
Pour warm peanut butter syrup over the poked cake and let absorb fully (10 minutes).
Top with chilled whipped topping, spread evenly, and scatter chopped Reese’s cups.
Chill for 1 hour before slicing to set toppings.
Cut into 12 even slices and serve at room temperature (68–72°F).
Notes
Cooling to ambient temperature before topping prevents destabilizing the whipped topping.
Use stabilized whipped topping (e.g., Chobani Whipped) for texture integrity.
For cleaner chocolate flavor, use syrup without vegetable oil additives.
Find it online: https://kindeat.com/reeses-peanut-butter-cup-poke-cake/