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Reeses Peanut Butter Poke Cake - featured image

Reeses Peanut Butter Poke Cake: The Real Way

  • Author: Lisa
  • Total Time: 55 minutes
  • Yield: 16 servings 1x

Description

A rich, moist Reese’s Peanut Butter Poke Cake with a fudge soak and creamy peanut butter frosting, perfected through traditional baking techniques for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1 box (3.4 oz / 96g) dry instant chocolate pudding mix
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) water
  • 3 large eggs, room temperature
  • 1 jar (16 oz / 454g) chocolate fudge icing
  • 2–3 tablespoons milk
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (128g) creamy peanut butter
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/2 cup crushed roasted salted peanuts
  • 1 cup Reese’s Pieces or mini peanut butter cups

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together the yellow cake mix and dry chocolate pudding mix. Add vegetable oil, water, eggs, and salt. Beat on medium speed for 2 minutes until smooth and thick.
  3. Pour batter into the prepared pan and spread evenly.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes until warm.
  5. Using a tuning fork or wooden spoon handle, poke holes all over the cake, spacing them about 1 inch apart and going to the bottom of the pan.
  6. In a microwave-safe bowl, warm the chocolate fudge icing for 20-30 seconds. Stir in 2 tablespoons of milk until smooth and pourable. Pour evenly over the warm cake.
  7. Let the cake cool completely to room temperature (1-2 hours).
  8. In a large bowl, beat softened butter until creamy. Add peanut butter and salt, beating until combined.
  9. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Once added, beat on high for 2 minutes until light and fluffy.
  10. Add heavy cream one tablespoon at a time, beating until a spreadable consistency is reached.
  11. Spread peanut butter frosting evenly over the cooled cake. Sprinkle with crushed peanuts and top with Reese’s Pieces or mini peanut butter cups.
  12. Refrigerate for at least 30 minutes to set the frosting before slicing into squares.

Notes

The cake must be warm, not hot, when poking holes to prevent tearing. Ensure the fudge icing is warmed and thinned with milk so it soaks in properly. Do not use natural peanut butter as the oil separation will make the frosting greasy. Sift powdered sugar to avoid lumps in the frosting. Chill the cake before cutting for clean slices.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 450
  • Sugar: 45
  • Sodium: 250
  • Fat: 20
  • Saturated Fat: 8
  • Carbohydrates: 65
  • Fiber: 2
  • Protein: 6

Keywords: Reese's Peanut Butter Poke Cake, poke cake, peanut butter cake, fudge drizzle, dessert recipe, crowd pleaser, chocolate and peanut butter

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Find it online: https://bymiarecipes.com/reeses-peanut-butter-poke-cake-the-real-way/