Reese’s Chocolate Poke Cake
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If you love the classic combo of chocolate and peanut butter, this Reese’s Peanut Butter Devil’s Food Chocolate Poke Cake is about to become your new obsession. This Reese’s Chocolate Poke Cake starts with a moist devil’s food cake soaked in rich chocolate pudding, then gets topped with a creamy peanut butter layer and a mountain of chopped Reese’s cups. It’s the kind of easy, crowd‑pleasing dessert that disappears fast — especially at parties, potlucks, and holidays, especially Halloween.
This chocolate‑and‑peanut‑butter dream is simple, decadent, and guaranteed to satisfy every sweet tooth. Whether you’re baking for a celebration or just craving something indulgent, this chocolate peanut butter poke cake delivers big flavor with minimal effort.
If you love poke cakes, you’ll also adore this Pumpkin Butter Pecan Poke Cake or this “Chocoholic” Hot Fudge Oreo Chocolate Poke Cake, and for even more inspiration, these 25 Dreamy Pudding Poke Cakes You Shouldn’t Live Without — truly a must‑bake collection!
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Why You’ll Love This Halloween Poke Cake
- This Reese’s Chocolate Poke Cake is ultra‑moist thanks to chocolate pudding soaked into warm devil’s food cake.
- It’s the perfect peanut butter poke cake for parties — rich, creamy, and loaded with Reese’s cups.
- The chocolate‑and‑peanut‑butter combo makes it a standout Reese’s poke cake for any holiday or celebration.
- Minimal effort, maximum indulgence — exactly what a chocolate peanut butter poke cake should be.
- Perfect for holidays, like Halloween, Thanksgiving or birthdays!
Ingredient Notes
- Devil’s food cake mix — deep chocolate flavor and perfect for a Reese’s Chocolate Poke Cake.
- Chocolate pudding — creates that signature fudgy poke‑cake texture.
- Peanut butter + whipped topping — the creamy layer that makes this a true peanut butter poke cake.
- Reese’s Peanut Butter Cups — essential for any reese’s peanut butter poke cake.
- Chocolate drizzle — optional but gorgeous.
Ingredients You Need For Halloween Reese’s Peanut Butter Chocolate Poke Cake
- 1 box Devil’s Food Chocolate cake baked in a 9×13 pan prepare according to directions on box
Peanut Butter – Vanilla Pudding
- vanilla instant pudding
- milk
- peanut butter
Peanut Butter Whipped Cream Layer
- peanut butter
- heavy whipping cream
- powdered sugar
Chocolate Peanut Butter Ganache
- semi-sweet chocolate chips
- peanut butter
- heavy cream
For the Candy Toppings
- White Chocolate Reese’s Peanut Butter Cups, rough chop
- Chocolate Reese’s Peanut Butter Cups, rough chop
- Reese’s Pieces
How to Make Reese’s Chocolate Peanut Butter Poke Cake
1. Bake the Cake
Prepare the devil’s food cake mix according to package directions and bake in a 9×13 pan.
2. Poke the Holes
Use the handle of a wooden spoon to poke holes all over the warm cake.
3. Add the Chocolate Pudding
Pour the chocolate pudding mixture over the cake so it sinks into the holes — the signature move of any chocolate peanut butter poke cake.
4. Make the Peanut Butter Layer
Mix creamy peanut butter with whipped topping until smooth and fluffy.
5. Spread the Peanut Butter Layer
Spread the peanut butter mixture over the chilled cake — this is what makes it a true peanut butter poke cake.
6. Add Reese’s Cups
Top generously with chopped Reese’s cups for that classic Reese’s poke cake finish.
7. Drizzle Chocolate
Add melted chocolate or chocolate syrup for extra indulgence.
Poke Cake Tips
- Poke while warm — Warm cake absorbs pudding better, giving your Reese’s Chocolate Poke Cake that ultra‑moist texture.
- Don’t poke too deep — Aim for halfway down the cake so the pudding fills the holes without sinking to the bottom.
- Use the right tool — The handle of a wooden spoon makes perfect, evenly sized holes for any chocolate peanut butter poke cake.
- Let the pudding thicken slightly — If it’s too thin, it will pool instead of soaking into the cake.
- Chill before adding the peanut butter layer — A cold base helps the creamy topping spread smoothly.
- Chill again before serving — Poke cakes taste best cold and set, especially a rich peanut butter poke cake like this one.
- Add toppings right before serving — Reese’s cups stay fresher and keep their texture.
Troubleshooting Reese’s Chocolate Poke Cake
- Soggy cake: Use less pudding or let it thicken a minute before pouring.
- Pudding sitting on top: Pour while the cake is still warm so it sinks in.
- Peanut butter layer too thick: Add more whipped topping to loosen it.
- Peanut butter layer dragging: Cake needs to be colder — chill longer.
- Cake tearing when poked: Let it cool 10–15 minutes before poking.
- Toppings sinking: Add Reese’s cups only after the peanut butter layer sets.
Variations for Reese’s Chocolate Poke Cake
- Add Reese’s Pieces for a colorful Reese’s Chocolate Poke Cake twist.
- Use peanut butter pudding for an even richer peanut butter poke cake.
- Add hot fudge for a deeper chocolate flavor.
- Make it festive as a Halloween poke cake with orange sprinkles and Reese’s Pieces.
Ingredient Swaps for Reese’s Chocolate Poke Cake
- Use chocolate fudge cake mix instead of devil’s food.
- Swap peanut butter for almond or cashew butter.
- Use stabilized whipped cream instead of whipped topping.
- Replace Reese’s cups with Snickers or Butterfinger.
How to Serve Reese’s Chocolate Poke Cake
- Serve chilled — poke cakes taste best cold.
- Add vanilla or peanut butter ice cream.
- Top with extra Reese’s cups or chocolate chips.
- Perfect for parties, potlucks, and holidays.
FAQs for Reese’s Chocolate Poke Cake
Can I make this ahead?
Yes — this Reese’s Chocolate Poke Cake is even better the next day.
Can I freeze it?
Freeze without the peanut butter layer; add toppings after thawing.
Can I use crunchy peanut butter?
Yes, but the topping will be thicker.
Why is my poke cake soggy?
Too much pudding or not enough chilling time.
This Reese’s Chocolate Poke Cake is the ultimate easy dessert for chocolate‑and‑peanut‑butter lovers. It’s rich, creamy, indulgent, and guaranteed to be the first thing gone at any gathering. Whether you call it a peanut butter poke cake, a reese’s poke cake, a Halloween poke cake or a chocolate peanut butter poke cake, one thing’s for sure — it’s unforgettable.
If you bake it, tag me on Pinterest, Instagram, or Facebook — I love seeing your creations!
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- Reese’s Pieces Peanut Butter Blast Cookies
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- Sinful Triple Chocolate Fudge Poke Cake
- 20 Spooktacular Halloween Desserts
- 30 Peanut Butter & Candy Desserts
Reese's Peanut Butter Devil's Food Chocolate Poke Cake
Ingredients
- 1 box Devil's Food Chocolate cake baked in a 9x13 pan prepare according to directions on box
Peanut Butter - Vanilla Pudding
- 1 large pkg instant Vanilla pudding
- 2 ½ cups milk
- 3 tablespoons creamy peanut butter
Peanut Butter Whipped Cream Layer
- ¼ cup creamy peanut butter
- 1 ½ cup heavy whipping cream
- ¼ cup powdered sugar
Chocolate Peanut Butter Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup creamy peanut butter
- 1 cup heavy cream
For the candy toppings
- ½ to 1 cup White Chocolate Reese's Peanut Butter cups roughly chopped
- ½ to 1 cup to 1 cup each Chocolate Reese's Peanut Butter Cups roughly chopped
- ¼ to ½ cup Reese’s Pieces
Instructions
- 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.
Peanut Butter - Vanilla Pudding
- 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.
Peanut Butter Whipped Cream Layer
- 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.
Chocolate Peanut Butter Ganache
- 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’s Pieces on top.
- Keep any leftover cake refrigerated for up to 3 days.
Notes
You can substitute Hot Fudge Sauce for ganache. (Heat up 15-30 seconds if needed, to drizzle)
