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A 9x13 inch pan of freshly baked chocolate peanut butter poke cake, topped with fluffy peanut butter frosting and a generous sprinkle of chopped Reese's peanut butter cups.

Chocolate Peanut Butter Poke Cake: The Ultimate Indulgent Dessert

An incredibly moist and decadent Chocolate Peanut Butter Poke Cake made with a simple chocolate cake mix, a gooey peanut butter filling, and a fluffy peanut butter frosting. The perfect easy dessert for any occasion!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 box Chocolate Cake Mix (15.25 oz) plus ingredients listed on the box (water, oil, eggs)
For the Peanut Butter Filling
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1 cup Creamy Peanut Butter
For the Peanut Butter Frosting
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Creamy Peanut Butter
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2-4 tablespoons Milk or Heavy Cream
For the Topping
  • 1 cup Peanut Butter Cups chopped
  • 2 tablespoons Chocolate Syrup or Melted Peanut Butter for drizzle (optional)

Equipment

  • 1 9x13 inch baking pan
  • 1 Electric mixer
  • 1 Medium Saucepan

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Prepare cake mix according to package directions. Pour batter into the prepared pan and bake as directed, or until a skewer inserted into the center comes out clean. Let the cake cool on a wire rack for 15 minutes.
  2. In a saucepan over medium-low heat, combine the sweetened condensed milk and 1 cup of peanut butter. Stir until smooth and melted. Do not boil. Use the handle of a wooden spoon to poke holes all over the top of the warm cake. Evenly pour the warm peanut butter filling over the cake.
  3. In a large bowl, beat the softened butter and 1/2 cup of peanut butter with an electric mixer until fluffy. Gradually add the powdered sugar, followed by the vanilla extract and 2 tablespoons of milk. Beat on medium-high speed until smooth and creamy, adding more milk as needed to reach a spreadable consistency.
  4. Allow the cake to cool completely. Spread the frosting evenly over the top. Sprinkle with chopped peanut butter cups and drizzle with chocolate syrup, if desired. Refrigerate for at least 4 hours before serving.

Notes

Tip 1: Don't skip the chilling time! It's crucial for the filling to set properly and makes slicing the cake much cleaner.
Tip 2: Ensure your butter is at room temperature for the frosting to achieve the smoothest, creamiest texture.
Tip 3: Store the cake in an airtight container in the refrigerator for up to 5 days.
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