Come to the dark side for this Reese’s Peanut Butter Devil’s Food Chocolate Poke Cake! Whooooooaaaa!
Can you believe Halloween is around the corner? That is the inspiration for this devilish layered treat! NO tricking here, this is a real sweet treat and a half! You want some?
Maybe it’s called Devil’s Food Cake because people are dying to devour it because it’s so sinfully good? Sounds reasonable, don’t you think so too? (like we’re looking for excuses? NoooOOOOooo!)
If you love poke cakes, you have to try this Pumpkin Butter Pecan Poke Cake or this “Chocoholic” Hot Fudge Oreo Chocolate Poke Cake and for a wonderful collection of them, these 25 Dreamy Pudding Poke Cakes You Shouldn’t Live Without! (EVER!) <3
This delightfully, delicious poke cake will definitely satisfy your peanut butter and chocolate cravings for sure! (Oh…and it’s kind of addicting!)
Perfect for Halloween, fall and pretty much any ole time you get the craves!
- 1 box Devil's Food Chocolate cake baked in a 9x13 pan prepare according to directions on box
- 1 large pkg instant Vanilla pudding
- 2 1/2 C Milk
- 3 T C creamy Peanut Butter
- 1/4 C creamy Peanut butter
- 1 1/2 C Heavy whipped cream
- 1/4 C Powdered sugar
- 1 cup semi-sweet chocolate chips
- 1/4 C creamy peanut butter
- 1 cup heavy cream
- 1/2 to 1 cup each White Chocolate Reese's Peanut Butter Cups rough chop
- 1/2 to 1 cup each Chocolate Reese's Peanut Butter Cups rough chop
- 1/4 to 1/2 C Reese’s Pieces
Prepare and bake cake according to the instructions and ingredients listed on the box for a 9x13 pan size and allow to cool for 10 minutes.
While the cake is still warm, take the end of a wooden spoon and poke lots of holes all over the top of your cake and allow to cool for another 20 minutes.
Prepare the pudding by combining the vanilla pudding, milk and peanut butter together and whisk until the pudding is dissolved.
Pour pudding over top of cake, filling the holes.
Refrigerate at least 10 minutes until the pudding is firm.
While the pudding is firming, combine peanut butter and a couple of tablespoons of heavy cream and beat on medium speed until peanut butter is a smooth consistency.
Add remaining heavy whipping cream and beat on medium-high speed.
Slowly added powdered sugar and beat until still peaks form.
Spread over cooled cake.
Add chopped white chocolate and chocolate Reese's Peanut Butter cups to top evenly.
Melt chocolate chips and peanut butter in microwave for up to 1 1/2 to 2 minutes.
Whisk in the heavy cream until it's shiny and creamy.
Scoop into a pastry bag or ziplock bag with tip snipped and drizzle on top of frosting and pb cups.
Put in fridge overnight.
Right before serving, sprinkle Reese’e Pieces on top.
Keep any leftover cake refrigerated
Add Reese's Pieces before ready to serve, otherwise they will melt into the peanut butter fluff.
You can substitute Hot Fudge Sauce for ganache. (Heat up 15-30 seconds if needed, to drizzle)
Did you know that at one time trick-or-treating was stopped? It’s true. During World War II children were not allowed to trick or treat because there was a sugar shortage.”
― Linda Bozzo,