Reese’s Peanut Butter Poke Cake is a simple, crowd-pleasing dessert ideal for summer gatherings, parties, and potlucks. A rich chocolate cake is punctured and soaked with a chocolate-peanut butter topping, layered with a creamy peanut butter and cream cheese filling made with sweetened condensed milk, and finished with cool whip, crunchy Reese’s pieces, and an extra drizzle of chocolate-peanut butter topping. The combination of chocolate and peanut butter delivers a perfect balance of sweet and salty in every bite.
If you love peanut butter and chocolate together, this poke cake is a must-try. It’s straightforward to assemble and yields impressive results: a moist, tender cake with creamy layers and crunchy topping. I tested several versions and settled on this method because it keeps the texture light while packing maximum flavor.
How Do You Make Reese’s Peanut Butter Poke Cake?
The recipe calls for a few Reese’s items—Reese’s peanut butter, Reese’s Chocolate-Peanut Butter Topping, and Reese’s Crunchers—alongside pantry staples and simple tools. A boxed chocolate cake mix makes this dessert quick and consistent, while the condensed milk and cream cheese form a silky, slightly sweet peanut butter filling. Cool whip provides a light finishing layer and the Crunchers add a satisfying texture.
Although the cake has multiple components, each step is easy and efficient. Start by baking the chocolate cake according to the package directions for a 9×13-inch pan. Once removed from the oven, allow the cake to rest a few minutes so it firms slightly, then poke evenly spaced holes across the surface with a fork. Fork pokes create smaller holes that allow the topping to absorb evenly without making the cake soggy.
While the cake is still warm but not piping hot, drizzle the Reese’s Chocolate-Peanut Butter Topping across the surface so it sinks into the fork holes. Let the cake cool for about 10 minutes before spreading the peanut butter filling.
For the filling, beat together softened cream cheese and sweetened condensed milk until smooth. Add Reese’s peanut butter and continue mixing until fully incorporated and silky. If you like extra texture, stir in a small amount of finely chopped peanuts. Spread this mixture over the cooled, topped cake, cover tightly, and refrigerate until completely chilled.
When ready to serve, spread a layer of cool whip over the peanut butter filling. Break the Reese’s Crunchers into small pieces and scatter them evenly over the top. Finish with an additional drizzle of chocolate-peanut butter topping for an attractive shine and extra flavor. Keep the cake refrigerated until serving to maintain its layers and texture.
Store any leftovers covered in the refrigerator. The cake slices cleanly when chilled and keeps well for several days, making it a great make-ahead dessert for gatherings.
- 1 box chocolate cake mix (+ ingredients called for on the box)
- Reese’s Chocolate Peanut Butter Topping (approximately 7.25 oz)
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1 cup peanut butter (Reese’s recommended)
- 12 oz cool whip
- 1 pack Reese’s Crunchers, crushed
- Prepare and bake the cake according to the package instructions for a 9×13-inch pan. Let it cool a few minutes.
- Use a fork to poke holes evenly across the cake surface.
- Drizzle Reese’s Chocolate Peanut Butter Topping over the cake so it soaks into the holes.
- Beat cream cheese and sweetened condensed milk until smooth. Add peanut butter and mix until fully combined. Optionally fold in finely chopped peanuts for texture.
- Spread the peanut butter mixture over the cooled cake, cover, and refrigerate until completely chilled.
- Spread cool whip over the peanut butter layer. Sprinkle with crushed Reese’s Crunchers and drizzle additional chocolate-peanut butter topping.
- Keep refrigerated until ready to serve. Store leftovers covered in the fridge.
