Chocolate Peanut Butter Poke Cake
This Chocolate Peanut Butter Poke Cake is an easy dessert that feels fancy, combining soft chocolate cake with a creamy peanut butter filling. Perfect for when you're short on time but want to impress.
Ingredients
For the Cake
- 1 box Chocolate cake mix Plus the ingredients listed on the box (usually eggs, oil, water)
For the Peanut Butter Filling
- 1 can Sweetened condensed milk Not the same as evaporated milk
- 1/2 cup Creamy peanut butter Regular, not natural style that separates
For the Pudding Layer
- 1 pkg Instant vanilla pudding mix Cheesecake flavor can be used for a twist
- 2 cups Cold milk For whisking into the pudding
For Topping
- 1 container Whipped topping Or homemade whipped cream
- 1/2 cup Mini chocolate chips Or chopped peanut butter cups for topping
Optional
- 1 pinch Salt If your peanut butter is very sweet
Instructions
Preparation
- Prepare the chocolate cake mix according to the box directions and bake in a 9x13 pan.
- Let the cake cool for about 10 to 15 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
Making the Filling
- In a microwave safe bowl, warm the sweetened condensed milk for about 20 to 30 seconds.
- Stir in the peanut butter until smooth. If too thick, warm it more in short bursts.
- Pour the peanut butter mixture over the cake and gently spread it to soak into the holes.
- Refrigerate for at least 1 hour.
- Whisk the instant pudding mix with cold milk until it thickens, then spread over the chilled cake.
Finishing Touches
- Spread whipped topping over everything.
- Finish with mini chocolate chips or chopped peanut butter cups.
Notes
This cake stays moist for days. Store it tightly covered in the fridge for up to 4-5 days. For cleaner slices, use a sharp knife and wipe it between cuts. Freezing changes the texture, but individual slices can be frozen and thawed overnight in the fridge.