Reese’s Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
15.25 oz chocolate cake mix
02 -
Ingredients required to prepare the cake (refer to package instructions)
→ Filling
03 -
3.4 oz vanilla instant pudding mix
04 -
2 cups cold milk
05 -
1 1/2 cups creamy peanut butter, divided
→ Frosting and Topping
06 -
16 oz chocolate frosting
07 -
8 oz frozen whipped topping, thawed
08 -
25 mini Peanut Butter Cups, unwrapped and roughly chopped
# Instructions:
01 -
Prepare and bake the cake according to the package instructions in a 13 x 9-inch cake pan.
02 -
Allow the cake to cool for 15-20 minutes. Poke holes across the cake surface every 1/2 to 1 inch using the round end of a wooden spoon.
03 -
In a medium bowl, whisk the pudding mix and cold milk briskly for 2 minutes or until dissolved. Add 1/2 cup of the peanut butter and whisk until smooth.
04 -
Pour the pudding mixture over the cake, ensuring the holes are filled as much as possible.
05 -
Microwave the chocolate frosting in a microwave-safe bowl for 15-20 seconds to make it pourable. Drizzle it over the cake and spread evenly with a spoon or offset spatula.
06 -
In a large bowl, whisk the remaining 1 cup of peanut butter with the whipped topping until combined. Spread the mixture over the cake.
07 -
Sprinkle the roughly chopped mini Peanut Butter Cups on top. Refrigerate the cake for at least 4 hours before serving. Store covered in the refrigerator.