Reese’s Peanut Butter Cup Poke Cake
Calling all peanut butter cup fans, this is the ultimate Reese’s Cake! This indulgent poke cake starts with rich chocolate cake, then gets covered with peanut butter filling and topping, plus plenty of Reese’s Peanut Butter Cups. It’s easy, irresistible, and always a hit at parties, potlucks, or family gatherings. And yes, I’ll even show you how to make it gluten free!
Want more Reese’s cake ideas? Try Peanut Butter Cup Flourless Chocolate Cake Roll or Reese’s Ice Cream Cake.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
I love to bake from scratch. I really do. Christmas cookies, strawberries and cream cake, and even pumpkin cheesecake flourless chocolate cake roll – making all of these decadent creations brings me great joy.
So yes, while I do think there is something to be said for breaking out the flour, butter, and sugar, I am still truly a fan of a box of cake mix. I started baking using a cookbook called The Cake Mix Doctor. The recipes start with a cake mix are perfect for novice bakers, or anyone who may be short on time, but still wants to bake a dessert to impress.
That’s why I love a good poke cake – they take a basic cake mix or simple sheet cake recipe and turn it into something over-the-top that can easily feed a crowd of dessert lovers. And this recipe starts with a chocolate cake that is slathered with peanut butter pudding, chocolate frosting, and peanut butter whipped topping. Then it is sprinkled with Reese’s Peanut Butter Cups, turning it into the ultimate chocolate and peanut butter dessert. Pure heaven!
Why This is The Ultimate Reese’s Cake Recipe
If, like me, Reese’s are your favorite candy, then you are going to love this cake. Here’s why…
- Chocolate and peanut butter in every bite. Since this is a poke cake, the peanut butter infuses into the chocolate, making the cake extra moist and delicious. And with the addition of peanut butter in the topping, the two flavors evenly balance so that one doesn’t overpower the other.
- So simple to prepare. Shortcuts like cake mix, vanilla pudding mix, frozen whipped topping, and premade frosting mean this is perfect for beginning bakers or if you need to whip up an epic dessert but are short on time.
- Feeds a crowd. This makes one seriously big, thick cake. And since it’s so rich, you don’t need a huge slice (though you may want one!). So it’s easy to share with all your friends and family at a party or holiday gathering.
- Can be made gluten free. I give you tips below on how to use a gluten free mix or from-scratch recipe to make this Reese’s cake into a gluten free masterpiece.
Why is it called Poke Cake?
If you’ve never had a poke cake before, it is an easy dessert that can feed a crowd making it perfect to bring to a party or a potluck.
It is called a poke cake because you bake your cake mix in a 9×13 inch pan, and, after it cools a bit, you poke holes in the cake with the handle of a wooden spoon. Then top it with an assortment of fillings or frostings or toppings to soak into those holes, infusing moisture and flavor into every delicious bite.
If you love this Reese’s Cake, get more poke cakes from The Poke Cake Cookbook by Jamie Sherman of the blog Love Bakes Good Cakes. Jamie gives you 75 different combinations! You’ve got classics like Boston Cream Pie Poke Cake, chocolatey treats like Chocolate Mint Poke Cake, fruity flavors such as Lemon Lovers Poke Cake, all-time favorites like Banana Split Poke Cake, and even adults-only desserts such as the Mudslide Poke Cake. And these…
- You’ll find Death By Chocolate Poke Cake in the cookbook, but it’s also on Jamie’s blog Love Bakes Good Cakes.
- RecipeGirl shared a review of the cookbook, as well as this Snickerdoodle Poke Cake.
- And another sneak peek is over on Barbara Bakes with this Turtle Poke Cake.
Reese’s Cake Ingredients
But let’s get back to the Reese’s Poke Cake. Here is a quick overview of the ingredients you’ll need. The full amounts and detailed instructions are in the recipe card at the bottom of the post. You can also keep reading for how you can make this into a gluten free Reese’s cake.
- Chocolate cake mix – plus the ingredients to prepare it. Use your favorite brand or even a recipe to make a 9×13-inch chocolate cake. See my tips below for how to make it gluten free.
- Vanilla instant pudding mix – you’ll need one small box.
- Milk – dairy milk is preferred to make the pudding set up thicker.
- Peanut butter – creamy is generally used, but you can add some texture if you want to use crunchy.
- Chocolate frosting – use your favorite brand.
- Frozen whipped topping – such as Cool Whip, thawed.
- Reese’s Peanut Butter Cups – chop them up for scattering over the top.
How to Make the Peanut Butter Cup Cake
Let’s just briefly go over the steps before you dive into the details in the recipe card.
- Bake the cake: Start with a chocolate cake that you made by following the box cake mix instructions for a 13×9-inch pan, like this one from OXO that I love. Be sure to use one that is fairly deep (this one is 2.3 inches) so that the cake doesn’t overflow once you add all the toppings.
- Poke the holes: Let it cool, then poke holes in the cake with the back end of a wooden spoon with a round handle. Poke enough so the pudding can really sink in. Again, this helps minimize overfilling the pan.
- Make the peanut butter pudding layer: Prepare vanilla pudding and mix it with peanut butter. Slather this over the cake.
- Add the chocolate frosting layer: Warm the chocolate frosting slightly in the microwave until melted, then pour it over the top and spread it with an offset spatula.
- Cover with the peanut butter topping: Blend whipped topping and more peanut butter, then frost the cake and cover with a generous sprinkle of chopped peanut butter cups.
Tips to Make Gluten Free Reese’s Poke Cake
My gluten free readers may be asking how they can enjoy this ultimate decadence. The only thing you have to swap is the cake, as you can find gluten free versions of all of the other ingredients. Do take care that not all canned frosting is gluten free, so be sure to read labels. And buy a bag of Reese’s that states they are gluten free (See: Are Reese’s Gluten Free?).
- Use my recipe for Gluten Free Chocolate Cake, following the instructions to bake it in a 9×13-inch cake pan.
- Use a box mix that makes a 9×13-inch cake, such as the ones from Cup4Cup or Namaste, and bake as directed. Then follow the recipe as-is.
- You can also use a mix for a square cake, like the Betty Crocker gluten free chocolate cake mix. You’ll have too much of the toppings for one cake, so you can either just use as much as you need. Or you can make two cakes, but in that case, I would suggest doubling the whipped topping and peanut butter mixture to make sure you have enough to cover the cake.
Reese’s Poke Cake
Ingredients
- 15.25 oz chocolate cake mix plus ingredients to prepare the cake
- 3.4 oz vanilla instant pudding mix
- 2 cups cold milk
- 1 1/2 cups creamy peanut butter , divided
- 16 oz chocolate frosting
- 8 oz whipped topping , thawed
- 25 mini Peanut Butter Cups unwrapped and roughly chopped
Instructions
- Prepare and bake a 15.25 oz chocolate cake mix according to the package instructions, baking in a 13 x 9-inch cake pan.
- Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
- Empty a 3.4 oz vanilla instant pudding mix into a medium bowl, and add 2 cups cold milk.
- Whisk briskly for 2 minutes or until the pudding mix is dissolved. Divide the 1 1/2 cups creamy peanut butter setting aside 1 cup for later. Whisk in 1/2 cup of the peanut butter to the pudding mixture until combined and smooth.
- Pour the pudding mixture over the cake, filling the holes as much as possible.
- In a microwave-safe bowl, microwave 16 oz chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
- Let the cake cool completely.
- In a large bowl, whisk together the remaining 1 cup of peanut butter and 8 oz whipped topping. Spread over the cake.
- Unwrap and roughly chop 25 mini Peanut Butter Cups. Scatter over the top of the cake.
- Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.
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I added Resess pieces on top also was amazing
Most instant pudding mixes are set up within 2 minutes of whisking/beating so by following your directions my pudding mixture was already too thick to sink into the cake poke holes. Maybe add a note to emphasize how quickly you need to work such as “mix for 30-60 seconds or add more milk to keep the pudding from setting up.”
Delicious!
Idk what I did wrong – but this was a mess. I will say from reading another comment I shouldn’t have let the pudding set up, but I didn’t see instructions specifying. The PB pudding didn’t really soak in and the frosting just slid right off. I don’t think I’m a fan of store-bought frosting either – it has an aftertaste.
Sorry for the confusion, yes, it doesn’t say to let it set up because you are supposed to use it right away.