Reese's Peanut Butter Poke Cake Recipe

Name: Reese’s Peanut Butter Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 box chocolate cake mix; eggs, oil, and water as directed on the box cake mix; 8 ounces cream cheese (room temperature); 14 ounces sweetened condensed milk; 1 cup peanut butter ( (I used creamy)); 12 ounces cool whip (divided); 12 ounces hot fudge (divided); 8 Reese's peanut butter cups

You need to try this dangerously delicious chocolate cake filled with amazing tastes of peanut butter, ooey-gooey chocolate, and creamy cream cheese topping! Reese’s peanut butter poke cake is more than cake, it's a piece of peanut buttery heaven!

This Reese’s Peanut Butter Poke Cake brings Reese’s to a whole new level. I love bringing this poke cake to luncheons, BBQs, and potlucks. It is super simple to make and normally is gone before the other desserts.

Reese’s Peanut Butter Poke Cake cut into squares

Ingredient Notes

Box chocolate cake mix
Cake box ingredients (eggs, oil, and water as directed on the package)
Cream cheese
Sweetened condensed milk
Peanut butter
Cool whip
Hot fudge
Reese’s peanut butter cups (crumbled)

How to make Reese’s Peanut Butter Poke Cake

Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese’s peanut butter cups over top. Store in the fridge until ready to serve.

A slice of Reese’s Peanut Butter Poke Cake on a plate

Storing and Other Tips

Store any leftover cake in an airtight container. Keep it covered in the fridge for up to 5 days

Depending on your fudge you may have to use something a little bigger than a fork for the holes to get the fudge to seep in a little more or move the fork around while in the cake.

This recipe is also best when it is served after it has had enough time for the sauce to seep into the cake. I recommend making it the night before you plan on serving it, and maybe adding the whipped cream an hour before you plate it.

A slice of Reese’s Peanut Butter Poke Cake over the pan of Reese’s Peanut Butter Poke Cake

Why isn’t my hot fudge sinking into cake?

If you run into this problem, your holes may be a little small. However, if you give this cake time, eventually the fudge will seep into the cake. We usually use the small round end of a wooden spoon to poke the holes, but forks also work great. It may just take a little longer for the hot fudge to sink in.

What other toppings could I add to this cake?

You can add Reese’s pieces, peanut butter chips, melted peanut butter, chopped peanuts, or chocolate chips on top as well.

Can I use crunchy peanut butter?

We’ve only used creamy peanut butter for this recipe. If you prefer the texture and crunch then use crunchy peanut butter. It should work great as a substitute for creamy peanut butter.

More Poke Cakes You Might Like

Reese’s Peanut Butter Poke Cake

4.88 from 8 votes

This Reese’s Peanut Butter Poke Cake is by far one of our favorite cakes and it's so easy to make!

20 servings

Prep Time 15

Cook Time 30

Total Time 45

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Video

Ingredients

▢ 1 box chocolate cake mix
▢ eggs, oil, and water as directed on the box cake mix
▢ 8 ounces cream cheese, room temperature
▢ 14 ounces sweetened condensed milk
▢ 1 cup peanut butter, (I used creamy)
▢ 12 ounces cool whip, divided
▢ 12 ounces hot fudge, divided
▢ 8 Reese's peanut butter cups

Equipment

Instructions

Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

Notes

Depending on your fudge you may have to use something a little bigger than a fork for the holes to get the fudge to seep in a little more or move the fork around while in the cake.

Nutrition

Calories: 375 kcal · Carbohydrates: 49 g · Protein: 9 g · Fat: 18 g · Saturated Fat: 6 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 7 g · Cholesterol: 16 mg · Sodium: 411 mg · Potassium: 347 mg · Fiber: 2 g · Sugar: 33 g · Vitamin A: 150 IU · Vitamin C: 1 mg · Calcium: 143 mg · Iron: 2 mg

Cuisine: American

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Happy Valley Chow says:

Reese's are by far one of my favorite candies so I know I would love this poke cake. Fantastic recipe! Happy Blogging! Happy Valley Chow

Lori says:

What size pan do I use for this?

DianeM says:

Oh boy...this cake sounds dangerous! My daughter will LOVE this one <3 Smiles, DianeM

Cyd says:

Hi Lori, just make your cake according to directions on the cake mix box for the 9 x 13 inch pan.

Kelly says:

This looks amazing!! I love Reeses so I definitely need to make this soon!

Dee Mauser says:

Oh wow, I just saw this on Facebook and had to come check it out. My hubby LOVES Reeses Peanut Butter Cups. I have to say they're one of my favs too. I am definitely going to try out this recipe. Thanks so much! Bella Savvy

Karen says:

WOW. Sitting at work late and think I NEED to stop by the store and get the stuff to make it tonight! You say to cool it in the fridge after the peanut butter mixture layer, but before the cool whip. How long does it need to be in the fridge?

kate says:

What size jar of fudge sauce ?

Liz says:

I made this cake today for my sick children. It was SOO tasty and cheered us all up! (They are learning about comfort foods already...) Thanks for the recipe! It really is a delish cake!

Cyd says:

Hi Kate, we used an 11 3/4 ounce bottle of hot fudge. You can add more if you like it fudgy!

Cyd says:

Put in the fridge just until cool. Maybe 30 minutes.

char says:

I think your recipe site is awesome ,but how do you print the recipes ??

Susan says:

Is this something that can be made the night before you want to serve it, or will it get too mushy??

Cyd says:

You could make it the night before. Keep it in the fridge. After being in the fridge the hot fudge will set up that has drizzled into all of the holes. It is a very moist cake because of the holes being poked and hot fudge drizzled in them.

Cyd says:

On the post you will see a blue box with the ingredients and directions. In the top right hand corner of that box it will say Print. That should do it!

Jill Gallina says:

Hi I was wondering if you need to let the cake cool before adding the peanut butter topping. I was concerned if the cake is warm the topping would become soft and runny when spread on top. I was hoping to make the cake this weekend. Thank for your help.

Cyd says:

Hi Jill, let the cake cool before adding the peanut butter topping. We'll go into the recipe and make the adjustment so it's clear. Good luck with your cake this weekend!!

Sheila says:

I made this cake this evening and my family LOVED it. So good!

Clare Kemp says:

hi there, Thinking about making this in the UK, but there are a couple of challenges. Firstly to get hold of the Reese's Peanut Butter cups, then also the 'Hot Fudge' - not sure what this is - is this a particular brand name - what could I use instead - do you think a chocolate fudge-y sauce would work? Also 'Cool Whip' is this a brand name for something specific or could I get away with using whipped cream? Also - how many eggs? I only really need to make the recipe for about 8-10 people - so can I have the recipe? Sorry - so many questions! Thinking of making this weekend, so would be great to get some answers if you can. Thanks

Meisha says:

I think that i would use caramel instead of fudge. I am not a fudge type of person. Either way it still looks delicious!

Cyd says:

Hi Clare, I don't know where to begin with this recipe for you. It makes it hard when you don't have a lot of the necessary ingredients. You can always order reese's peanut butter cups off of Amazon. You could also use Snicker bars (if they sell them in UK). Hot Fudge is a chocolate fudgy sauce. Cool Whip is a Whipped topping. You could probably use whipped cream since it goes on top. As far as making it for 8 to 10 people, just make the cake as directed and everyone can have a big piece or you get to enjoy it for 2 days!! Good luck! Hope this helps! Cyd (mom of the Six Sisters)

aj says:

I'm made the peanut butter topping and it looks runny. I went exactly by the recipe. Was I suppose to put the whole can of sweetened condensed milk?

Cyd says:

We used the whole can. We aren't sure what could have gone wrong. Sorry it didn't work out for you. The cream cheese is at room temp, do not soften or melt it. Then add the sweetened condensed milk, add peanut butter and 1/2 of the cool whip.

Lori says:

Just made this cake for my husband's birthday who is a peanut butter and chocolate FREAK! Can't wait for him to have it. However, I had quite a bit more of the peanut butter topping than I needed to have a thick layer on top, yet I used all of the correct amounts and used a 9x13 pan. Granted we will be able eat the extra but i would probably reduce the amount of each ingredient next time or use a jelly roll pan.

Angela says:

This is very, very good!! I used 16 ounces of Cool Whip because I just bought a big one. It was fine!

Amy Romine says:

Made this tonight for part of our annual back to school "dessert for dinner" (everything served is dessert, kids LOVE it!). This will be a favorite, it was so good and easy to fix!

Candy says:

I tried this recipe last night. It was delicious, but my peanut butter layer was significantly lighter (and thicker) than the one in your photo. It kind of made the cake sloppy, that layer never really firmed up. I mixed the sweetened condensed milk in with the peanut butter, cream cheese, and 1/2 cool whip. Was this correct? I have another poke cake recipe that pours the sweetened condensed milk over the holes in the cake with the topping. Is this what I should have done? Can you please clarify for me? Thanks for the recipes. I've tried several of yours and have been really happy with them.

Cyd says:

Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth. Spread peanut butter mixture evenly over cooled poked cake. Cover and refrigerate until cool.

carolyn says:

i have made this cake 4 times and made it again today and I added 4 tbsp. of creamy pb to the cake batter-yummy.. what I am wondering is how can I make this in mini loaf pans to give away at Christmas?? does this cake freeze well after completed?? my hubby is NOT a cake person but he devoured this one--thank you for such a fun recipe. love all of ur recipes

Cyd says:

We have only made this in a 9 x 13 inch pan. It doesn't last long at our house so it's never made it to the freezer!! You could make it in mini loaf pans, but you would have to experiment and watch it closely. The cooking time would be a lot less. We would love to hear how it all works out! What a fun idea for neighbors at Christmas!! You are on top of things!!! Cyd (mom of the Six Sisters)

carolyn says:

Cyd thank u for ur reply-will let ya know-if the mini cakes work or not..

Jan says:

Fudge did not sink into cake despite pokes. Fudge was hot and flowed nicely but did not sink. Any idea why?

Beth says:

Just made this using a Gluten Free cake mix and it's wonderful!! Thanks for such an amazing recipe.

Sharon Hickerson says:

My 15 yr old son wanted a Reese's cake for his Birthday, and this was the first one that popped up on Google. It was easy to make. When it came time to eat it, it was a BIG HIT! He LOVES this cake! Thank you for sharing this recipe. Please keep the ideas coming!

Maricel says:

I made this recipe for a friends surprise get together birthday party. They absolutely loved it! But instead of chocolate cake I used marble since that was my friends preferred cake. One of my friend liked it so well she ask me to make it again for her wedding anniversary! I have a feeling that this cake will be requested every time the Filipino community have a get together. Thank you for tbese awesome recipe! Its incredibly scrumptious!

Christa Boquet says:

Just made this this week at my daughter's band concert and there was none left! Super easy to make, I did not use the extra cool whip and fudge on top, to me the peanut butter icing is what makes this so good. I also crumbled more peanut butter cups on top. From a peanut butter lover, definitely a keeper!!!!

Lori says:

I have experienced that problem with other poke cakes.. obviously I don't know what was used to poke the holes but for thick sauces I use a clean unsharpened pencil... the holes have to be big enough for the yummy thick sauce to flow in ;) ♡

Rita says:

I know your comment was long ago but... I use the end of a wooden spoon to poke the holes. Hope this helps! ☺️

Keri says:

Made this and it was great. Anyone who is a peanut butter fan should try it!

Jinny says:

I had a lot left ovet...my kids AND husband put it on Graham crackers for a treat!! Good on waffles...

rhonda says:

Can you freeze this cake and how would the best way to Freeze it

Cyd says:

If you are making it and wanting to eat it at a later date. Make the cake and when it cools, freeze then. Then thaw and add the cool whip, hot fudge and Reese's. If you are wanting to freeze leftovers, freeze in an airtight container. It is best fresh.

Mary says:

Anyone leave off the chocolate sauce poke part? I am thinking that it will be way too sweet like that. Anyone try it?

Marianna Wiley says:

Can you make the cake, poke the holes with the fudge late evening then wait until the next day to top it with the peanut butter/cream Cheese,(Condensed milk)mixture and Cool Whip etc. Thank you, Marianna

Cyd says:

Hi Marianna. That should work just fine.

Aimee says:

LOVE poke cakes and can’t wait to try this one! I always use a plastic straw to poke holes in mine. :)

Cindy says:

Recipes look good

Cindy says:

Recipes look good

Christy K says:

Anyone figure out the nutritional info? YES, I know it's LOADED with calories but I still want to indulge and figure out the points that it will cost me on my food plan! It sounds heavenly for special times! :)

hblohriver says:

I added about a teaspoon of vanilla to the peanut butter topping. It was wonderful. The recipe is definitely delicious.

Melissa says:

This was delicious!! And really easy to make.

Amy I-G says:

I am going to make this for an anniversary event! How many servings does it make? I can make the whole thing, refrigerate it the night before and then bring it to the event in the afternoon.

Momma Cyd says:

A 9 x 13 cake feeds about 20 people. (That is a nice sized slice of cake)

Join The Discussion

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Happy Valley Chow says:

Reese's are by far one of my favorite candies so I know I would love this poke cake. Fantastic recipe! Happy Blogging! Happy Valley Chow
Lori says:

What size pan do I use for this?
DianeM says:

Oh boy...this cake sounds dangerous! My daughter will LOVE this one <3 Smiles, DianeM
Cyd says:

Hi Lori, just make your cake according to directions on the cake mix box for the 9 x 13 inch pan.
Kelly says:

This looks amazing!! I love Reeses so I definitely need to make this soon!
Dee Mauser says:

Oh wow, I just saw this on Facebook and had to come check it out. My hubby LOVES Reeses Peanut Butter Cups. I have to say they're one of my favs too. I am definitely going to try out this recipe. Thanks so much! Bella Savvy
Karen says:

WOW. Sitting at work late and think I NEED to stop by the store and get the stuff to make it tonight! You say to cool it in the fridge after the peanut butter mixture layer, but before the cool whip. How long does it need to be in the fridge?
kate says:

What size jar of fudge sauce ?
Liz says:

I made this cake today for my sick children. It was SOO tasty and cheered us all up! (They are learning about comfort foods already...) Thanks for the recipe! It really is a delish cake!
Cyd says:

Hi Kate, we used an 11 3/4 ounce bottle of hot fudge. You can add more if you like it fudgy!
Cyd says:

Put in the fridge just until cool. Maybe 30 minutes.
char says:

I think your recipe site is awesome ,but how do you print the recipes ??
Susan says:

Is this something that can be made the night before you want to serve it, or will it get too mushy??
Cyd says:

You could make it the night before. Keep it in the fridge. After being in the fridge the hot fudge will set up that has drizzled into all of the holes. It is a very moist cake because of the holes being poked and hot fudge drizzled in them.
Cyd says:

On the post you will see a blue box with the ingredients and directions. In the top right hand corner of that box it will say Print. That should do it!
Jill Gallina says:

Hi I was wondering if you need to let the cake cool before adding the peanut butter topping. I was concerned if the cake is warm the topping would become soft and runny when spread on top. I was hoping to make the cake this weekend. Thank for your help.
Cyd says:

Hi Jill, let the cake cool before adding the peanut butter topping. We'll go into the recipe and make the adjustment so it's clear. Good luck with your cake this weekend!!
Sheila says:

I made this cake this evening and my family LOVED it. So good!
Clare Kemp says:

hi there, Thinking about making this in the UK, but there are a couple of challenges. Firstly to get hold of the Reese's Peanut Butter cups, then also the 'Hot Fudge' - not sure what this is - is this a particular brand name - what could I use instead - do you think a chocolate fudge-y sauce would work? Also 'Cool Whip' is this a brand name for something specific or could I get away with using whipped cream? Also - how many eggs? I only really need to make the recipe for about 8-10 people - so can I have the recipe? Sorry - so many questions! Thinking of making this weekend, so would be great to get some answers if you can. Thanks
Meisha says:

I think that i would use caramel instead of fudge. I am not a fudge type of person. Either way it still looks delicious!
Cyd says:

Hi Clare, I don't know where to begin with this recipe for you. It makes it hard when you don't have a lot of the necessary ingredients. You can always order reese's peanut butter cups off of Amazon. You could also use Snicker bars (if they sell them in UK). Hot Fudge is a chocolate fudgy sauce. Cool Whip is a Whipped topping. You could probably use whipped cream since it goes on top. As far as making it for 8 to 10 people, just make the cake as directed and everyone can have a big piece or you get to enjoy it for 2 days!! Good luck! Hope this helps! Cyd (mom of the Six Sisters)
aj says:

I'm made the peanut butter topping and it looks runny. I went exactly by the recipe. Was I suppose to put the whole can of sweetened condensed milk?
Cyd says:

We used the whole can. We aren't sure what could have gone wrong. Sorry it didn't work out for you. The cream cheese is at room temp, do not soften or melt it. Then add the sweetened condensed milk, add peanut butter and 1/2 of the cool whip.
Lori says:

Just made this cake for my husband's birthday who is a peanut butter and chocolate FREAK! Can't wait for him to have it. However, I had quite a bit more of the peanut butter topping than I needed to have a thick layer on top, yet I used all of the correct amounts and used a 9x13 pan. Granted we will be able eat the extra but i would probably reduce the amount of each ingredient next time or use a jelly roll pan.
Angela says:

This is very, very good!! I used 16 ounces of Cool Whip because I just bought a big one. It was fine!
Amy Romine says:

Made this tonight for part of our annual back to school "dessert for dinner" (everything served is dessert, kids LOVE it!). This will be a favorite, it was so good and easy to fix!
Candy says:

I tried this recipe last night. It was delicious, but my peanut butter layer was significantly lighter (and thicker) than the one in your photo. It kind of made the cake sloppy, that layer never really firmed up. I mixed the sweetened condensed milk in with the peanut butter, cream cheese, and 1/2 cool whip. Was this correct? I have another poke cake recipe that pours the sweetened condensed milk over the holes in the cake with the topping. Is this what I should have done? Can you please clarify for me? Thanks for the recipes. I've tried several of yours and have been really happy with them.
Cyd says:

Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth. Spread peanut butter mixture evenly over cooled poked cake. Cover and refrigerate until cool.
carolyn says:

i have made this cake 4 times and made it again today and I added 4 tbsp. of creamy pb to the cake batter-yummy.. what I am wondering is how can I make this in mini loaf pans to give away at Christmas?? does this cake freeze well after completed?? my hubby is NOT a cake person but he devoured this one--thank you for such a fun recipe. love all of ur recipes
Cyd says:

We have only made this in a 9 x 13 inch pan. It doesn't last long at our house so it's never made it to the freezer!! You could make it in mini loaf pans, but you would have to experiment and watch it closely. The cooking time would be a lot less. We would love to hear how it all works out! What a fun idea for neighbors at Christmas!! You are on top of things!!! Cyd (mom of the Six Sisters)
carolyn says:

Cyd thank u for ur reply-will let ya know-if the mini cakes work or not..
Jan says:

Fudge did not sink into cake despite pokes. Fudge was hot and flowed nicely but did not sink. Any idea why?
Beth says:

Just made this using a Gluten Free cake mix and it's wonderful!! Thanks for such an amazing recipe.
Sharon Hickerson says:

My 15 yr old son wanted a Reese's cake for his Birthday, and this was the first one that popped up on Google. It was easy to make. When it came time to eat it, it was a BIG HIT! He LOVES this cake! Thank you for sharing this recipe. Please keep the ideas coming!
Maricel says:

I made this recipe for a friends surprise get together birthday party. They absolutely loved it! But instead of chocolate cake I used marble since that was my friends preferred cake. One of my friend liked it so well she ask me to make it again for her wedding anniversary! I have a feeling that this cake will be requested every time the Filipino community have a get together. Thank you for tbese awesome recipe! Its incredibly scrumptious!
Christa Boquet says:

Just made this this week at my daughter's band concert and there was none left! Super easy to make, I did not use the extra cool whip and fudge on top, to me the peanut butter icing is what makes this so good. I also crumbled more peanut butter cups on top. From a peanut butter lover, definitely a keeper!!!!
Lori says:

I have experienced that problem with other poke cakes.. obviously I don't know what was used to poke the holes but for thick sauces I use a clean unsharpened pencil... the holes have to be big enough for the yummy thick sauce to flow in ;) ♡
Rita says:

I know your comment was long ago but... I use the end of a wooden spoon to poke the holes. Hope this helps! ☺️
Keri says:

Made this and it was great. Anyone who is a peanut butter fan should try it!
Jinny says:

I had a lot left ovet...my kids AND husband put it on Graham crackers for a treat!! Good on waffles...
rhonda says:

Can you freeze this cake and how would the best way to Freeze it
Cyd says:

If you are making it and wanting to eat it at a later date. Make the cake and when it cools, freeze then. Then thaw and add the cool whip, hot fudge and Reese's. If you are wanting to freeze leftovers, freeze in an airtight container. It is best fresh.
Mary says:

Anyone leave off the chocolate sauce poke part? I am thinking that it will be way too sweet like that. Anyone try it?
Marianna Wiley says:

Can you make the cake, poke the holes with the fudge late evening then wait until the next day to top it with the peanut butter/cream Cheese,(Condensed milk)mixture and Cool Whip etc. Thank you, Marianna
Cyd says:

Hi Marianna. That should work just fine.
Aimee says:

LOVE poke cakes and can’t wait to try this one! I always use a plastic straw to poke holes in mine. :)
Cindy says:

Recipes look good
Cindy says:

Recipes look good
Christy K says:

Anyone figure out the nutritional info? YES, I know it's LOADED with calories but I still want to indulge and figure out the points that it will cost me on my food plan! It sounds heavenly for special times! :)
hblohriver says:

I added about a teaspoon of vanilla to the peanut butter topping. It was wonderful. The recipe is definitely delicious.
Melissa says:

This was delicious!! And really easy to make.
Amy I-G says:

I am going to make this for an anniversary event! How many servings does it make? I can make the whole thing, refrigerate it the night before and then bring it to the event in the afternoon.
Momma Cyd says:

A 9 x 13 cake feeds about 20 people. (That is a nice sized slice of cake)