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Best Easy Reese’s Peanut Butter Cup Poke Cake Recipe

Reeses Peanut Butter Cup Poke Cake - featured image
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A ridiculously moist chocolate poke cake filled with peanut butter and sweetened condensed milk, topped with chocolate ganache, chopped Reese’s cups, and a peanut butter drizzle. This easy dessert tastes like a bakery treat but comes together with a boxed cake mix.

Ingredients

Scale
  • 1 box chocolate cake mix (Duncan Hines Devil’s Food or Betty Crocker Super Moist)
  • Eggs, oil, and water (as called for on the cake mix box: usually 3 eggs, 1/3 cup oil, 1 cup water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup creamy peanut butter (Jif or Skippy recommended)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (Guittard or Ghirardelli)
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 12–15 mini Reese’s peanut butter cups, chopped
  • 1/4 cup creamy peanut butter (for drizzling)
  • Flaky sea salt (optional)
  • Whipped cream (optional, for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare the chocolate cake mix according to package directions. Pour batter into prepared pan and spread evenly. Bake for 28-33 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 15-20 minutes (warm, not hot).
  3. While the cake cools, make the filling: In a medium bowl, whisk together sweetened condensed milk, 1/2 cup creamy peanut butter, and vanilla extract until smooth and pourable. If too thick, microwave for 10-15 seconds.
  4. Using the round handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart and going all the way to the bottom of the pan. Brush off any crumbs.
  5. Slowly pour the peanut butter filling over the cake, making sure it gets into every hole. Use a spatula to spread evenly. Let sit for 10 minutes to absorb.
  6. Make the ganache: In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over chocolate chips in a small bowl. Let sit for 2 minutes, then stir until smooth. Add butter and stir until melted and glossy. Let cool for 5 minutes.
  7. Pour ganache over the cake and spread evenly. While still wet, sprinkle chopped Reese’s cups on top. Warm the remaining 1/4 cup peanut butter in the microwave for about 20 seconds, then drizzle over the Reese’s cups in a zigzag pattern. Sprinkle with flaky sea salt if desired.
  8. Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set.
  9. Serve cold or at room temperature. Optionally, top with whipped cream.

Notes

For best results, chill overnight. The cake gets better after 24 hours. To speed up chilling, freeze for about 1.5 hours instead of refrigerating for 4 hours. For gluten-free, use a gluten-free cake mix and check Reese’s cups label. For dairy-free, use dairy-free cake mix, coconut cream instead of heavy cream, and dairy-free chocolate chips.

Nutrition

Keywords: Reese's peanut butter cup poke cake, chocolate peanut butter cake, easy poke cake, chocolate cake with peanut butter, Reese's cake

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