Description

Indulge in the rich and creamy flavors of this Chocolate Peanut Butter Poke Cake, combining moist devil’s food cake soaked with a luscious peanut butter and sweetened condensed milk mixture, topped with fluffy peanut butter whipped topping and garnished with peanut butter cups and fudge sauce for an irresistible dessert.

Ingredients

Scale

Cake

1 box devil’s food cake mix and ingredients to prepare (listed on package) OR homemade chocolate cake baked in a 9×13″ pan

Filling

1 14-ounce can sweetened condensed milk
3/4 cup creamy peanut butter (divided: 1/2 cup and 1/4 cup)

Topping

1 8-ounce tub whipped topping

Garnish

Peanut butter cups (quantity as desired)
Additional peanut butter (for drizzle)
Fudge topping (for drizzle)

Instructions

Bake the Cake: Prepare the devil’s food cake mix according to the package instructions or use your homemade chocolate cake recipe and bake it in a 9×13″ pan until done. Allow it to cool briefly so it’s warm but not hot.
Poke Holes in the Cake: While the cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface of the cake. This will allow the filling to soak in.
Prepare and Pour the Filling: In a small bowl, mix the sweetened condensed milk with 1/2 cup of creamy peanut butter until smooth. Slowly pour this mixture over the warm cake, ensuring the liquid seeps into the holes for maximum flavor absorption. Let the cake cool completely.
Make the Peanut Butter Whipped Topping: In a separate bowl, gently fold together the whipped topping and the remaining 1/4 cup peanut butter until well combined. Spread this creamy topping evenly over the cooled cake.
Add Garnishes: Decorate the cake by drizzling additional peanut butter and fudge topping over the surface. Scatter peanut butter cups on top for an extra indulgent touch.
Chill and Serve: Refrigerate the cake until set and cold, at least 2 hours, before slicing and serving to enhance flavors and texture.

Notes

You can substitute the devil’s food cake mix with a homemade chocolate cake if preferred.
Allow the cake to cool adequately after pouring the filling to prevent the whipped topping from melting.
Use creamy peanut butter for smooth mixing; crunchy peanut butter will alter the texture.
For a richer experience, drizzle warmed fudge sauce lightly over the top just before serving.
Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking, Poking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 25 mg

Keywords: chocolate peanut butter poke cake, poke cake recipe, peanut butter dessert, chocolate poke cake, easy dessert, no bake topping