Description
A moist, rich poke cake infused with a creamy peanut butter syrup and topped with a rich chocolate fudge drizzle and chopped peanut butter cups. This comforting dessert is foolproof, make-ahead friendly, and tastes like childhood.
Ingredients
Scale
- 1 box (15.25 oz / 434g) yellow cake mix
- 1 cup (240ml) water
- 1/3 cup (80ml) vegetable oil
- 3 large eggs, room temperature
- 1 cup (250g) creamy peanut butter (e.g., Jif or Skippy)
- 1/2 cup (120ml) heavy cream
- 1 jar (16oz / 450g) chocolate fudge frosting (e.g., Hershey’s)
- 1 cup (120g) mini peanut butter cups, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray.
- In a large bowl, combine cake mix, water, oil, and eggs. Whisk for about two minutes until smooth and lump-free.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Remove from oven and immediately poke holes all over the surface using the handle of a wooden spoon, spacing them about an inch apart. Ensure holes are poked while the cake is still hot.
- In a microwave-safe bowl, combine creamy peanut butter and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter syrup evenly over the hot, poked cake. Spread any pools on top gently with a spatula.
- Let the cake cool completely at room temperature for at least two hours, or overnight in the refrigerator.
- Once the cake is completely cool, warm the fudge frosting slightly in the microwave for 10-15 seconds to make it spreadable.
- Spread the fudge frosting evenly over the top of the cake.
- Sprinkle chopped peanut butter cups over the fudge and press gently to stick.
- Chill the cake in the refrigerator for at least 30 minutes to set the fudge before slicing into squares.
Notes
The cake must be completely cool before adding the fudge, otherwise the fudge will melt and slide off. For even syrup distribution, poke holes in a grid pattern. This cake stores well in the fridge for up to 5 days. It can be frozen before adding the fudge for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 450
- Sodium: 350
- Fat: 24
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: Reese's Poke Cake, fudge drizzle, peanut butter cake, poke cake recipe, easy dessert, make-ahead dessert, chocolate peanut butter, comfort food