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Peanut Butter poke cake recipe
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5 from 7 votes

Peanut Butter Poke Cake

This delicious Peanut Butter Poke Cake features Reese's cups, caramel, chocolate, and more! It is a peanut butter lover's dream come true! Every bite is a tasty explosion of yummy flavor!
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cup poke cake, Peanut Butter Poke Cake, Poke Cake
Servings: 12 people
Calories: 837cal
Author: Amy Desrosiers
Cost: $6

Equipment

  • 9 x 13 glass baking dish

Ingredients

  • 1 box white or yellow cake mix *Bake according to box and will need your water, eggs, oil, etc.
  • 1/2 + 3 tbsps cup creamy peanut butter
  • 6 ounces caramel sauce
  • 14 ounces sweetened condensed milk
  • 8 ounces Cool Whip
  • 1 1/2 cups peanut butter cups
  • 3 tbsps chocolate sauce
  • 1/2 cup peanut butter chips
  • 1/2 cup semi sweet chocolate morsels

Instructions

  • Preheat Oven to 350 degrees.
  • Spray your 9 x 13 baking dish with nonstick spray.
  • Add cake mix + ingredients to a large bowl.
  • Mix thoroughly until no lumps are in the batter.
  • Pour batter into in the dish and bake according to the box instructions.
  • Once baked, allow to cool for 1 hour before the next steps.
  • After it has cooled, poke 60 holes in it using a straw or
  • Add the peanut butter to a medium microwave-safe bowl.
  • Microwave until creamy- about 30-45 seconds.
  • Add in the caramel sauce, and sweetened condensed milk.
  • Carefully pour the creamy mixture over the cake. You can use a rubber spatula to help spread the mixture evenly.
  • The holes should be visible once the mixture soaks in.
  • Place the cake in the fridge for 15 minutes.
  • Chop up the peanut butter cups. I used 16 regular sized Reese's for this recipe.
  • Remove cake from fridge and using a spatula, add the whipped topping on.
  • Spread it across the cake evenly.
  • Add the peanut butter cups.
  • Microwave the 3 tablespoons of peanut butter and swizzle it across the cake.
  • Swizzle on chocolate sauce.
  • Place the cake in the refrigerator until serving.

Notes

Recipe Tips
Nonstick spray is a must and will help your cake be removed easily.
You can use real whipped cream as well for this recipe.
Candies may be swapped or smaller peanut butter cups used. 
This cake is best stored in the fridge and should be eaten within 3 days. 
Nutritional values are meant to be a guide and may differ. 

Nutrition

Serving: 1slice | Calories: 837cal | Carbohydrates: 90g | Protein: 26g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 16mg | Sodium: 802mg | Potassium: 684mg | Fiber: 6g | Sugar: 52g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 3mg