Reese's Chocolate Poke Cake

Come to the dark side for this Reese's Chocolate Poke Cake!  Whooooooaaaa! You won't be able to resist our Reese's Pieces and Reese's Peanut butter cup poke cake creation!  Calling all peanut butter and chocolate lovers!!  

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!) 

What's in Chocolate Peanut Butter Poke Cake with Reese's Pieces & Cups?

Starting from the top, there's a layer of loaded with Chocolate Peanut Butter Ganache drizzles, Reese's Peanut Butter Cups and Reese's Pieces, then a layer of Fluffy Peanut Butter cream.

Then there's a layer of Peanut Butter-Vanilla Pudding, poked and filled into the deep pockets of a layer of dark, rich Devil's food chocolate cake.  

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!)

Ingredients You Need  

• 1 box Devil's Food Chocolate cake baked in a 9x13 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 Chocolate Peanut Butter Poke Cake with Reese's

1. 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.
2. 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

1. Prepare the pudding by combining the vanilla pudding, milk and peanut butter together and whisk until the pudding is dissolved.
2. Pour pudding over top of cake, filling the holes.
3. Refrigerate at least 10 minutes until the pudding is firm.

Peanut Butter Whipped Cream Layer

1. 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.
2. Add remaining heavy whipping cream and beat on medium-high speed.
3. Slowly added powdered sugar and beat until still peaks form.
4. Spread over cooled cake.
5. Add chopped white chocolate and chocolate Reese's Peanut Butter cups to top evenly.

Chocolate Peanut Butter Ganache

1. Melt chocolate chips and peanut butter in microwave for up to 1 ½ to 2 minutes.
2. Whisk in the heavy cream until it's shiny and creamy.
3. Scoop into a pastry bag or ziplock bag with tip snipped and drizzle on top of frosting and pb cups.
4. Put in fridge overnight.
5. Right before serving, sprinkle Reese’s Pieces on top.
6. Keep any leftover cake refrigerated.

Poke Cake Tips

• 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).
• Cake is best if made and stored overnight to serve the next day.

Storing Poke Cake

Store poke cake in fridge for up to 3 days tightly covered.

Can you believe Halloween is around the corner?  Halloween is the inspiration for this devilish layered treat!  NO tricking here, this is a real sweet treat and a half!   

You want some?  This delightfully, delicious Reese's 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! 

More Yummy Desserts!

• Reese's Pieces Peanut Butter Blast Cookies
• Death By Chocolate Bars
• Strawberry Creme Passion Poke Cake! {True Luv}
• Reese’s Cream Cheese Bars
• Sinful Triple Chocolate Fudge Poke Cake

Reese's Peanut Butter Devil's Food Chocolate Poke Cake

Kim Lange

From the top! Chocolate Peanut Butter Ganache drizzles, Reese's Peanut Butter Cups and Reese's Pieces, fluffy whipped peanut butter layer with peanut butter pudding poked into Devil's Food Cake!

5 from 4 votes

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Course Dessert

Servings 20 Servings

Calories

Ingredients

  

1x2x3x

• 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 ½ 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

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)

Keyword birthday cake, cake, chocolate, peanut butter, peanut butter and chocolate, poke cake, pudding, reeses, Reeses pieces

Tried this recipe?Let us know how it was!