Some desserts just hit that sweet spot between indulgence and nostalgia, and this Reese’s Peanut Butter Poke Cake is one of them. If you love the iconic combo of chocolate and peanut butter, this cake will win your heart (and taste buds) instantly. With its gooey layers of hot fudge, creamy peanut butter pudding, and a cloud of whipped topping, every bite is a decadent treat. The best part? It’s super easy to make, yet it looks and tastes like you spent hours in the kitchen.

This is the kind of dessert that sparks excitement when you bring it to a gathering—or, let’s be honest, when you dig into it late at night. It’s rich, sweet, and unapologetically over-the-top.

A slice of nostalgia: my Reese’s cake story

I still remember the first time I made this cake for a friend’s birthday. It was one of those parties where you know everyone will show up with a dessert, so I wanted mine to stand out. I was a little nervous because I hadn’t tried a poke cake before, but the process sounded so fun (and messy, in the best way).

When I finally pulled it out of the fridge and served the first slice, I knew I had a winner. The hot fudge had seeped into the cake, making it extra moist, and the peanut butter pudding added this creamy layer of flavor that just melted in your mouth. Everyone kept asking for the recipe, and the birthday girl declared it “the best thing I’ve ever tasted.”

Now, this cake has become my go-to for celebrations or even random weekends when I want something indulgent. It’s not just a dessert; it’s a memory-maker.

What’s the deal with poke cakes?

Poke cakes have been around for decades, and they’re exactly what they sound like: cakes with holes poked into them after baking. This allows all kinds of delicious fillings—like pudding, caramel, or fruit syrups—to seep in and infuse the cake with flavor and moisture. They gained popularity in the 1970s, thanks to the ease of using boxed cake mixes and pre-made fillings. Over the years, people have gotten creative with poke cakes, layering them with everything from citrus curds to tres leches-style milk mixtures.

This Reese’s-inspired version takes the concept to a whole new level with hot fudge, peanut butter, and whipped topping. It’s a modern twist on a retro favorite!

Let’s talk ingredients: the stars of the show

This cake is all about layering simple ingredients to create something extraordinary.

Chocolate cake mix: This forms the base of the cake. You can use any brand you love, and even go for a gluten-free mix if needed. A rich devil’s food mix works particularly well for extra chocolatey goodness.
Hot fudge topping: Warmed up and drizzled into the cake, this adds that irresistible gooey texture. You can substitute with chocolate ganache if you’re feeling fancy.
Peanut butter: Creamy peanut butter is key here—it blends seamlessly into the pudding for a rich, nutty flavor. Natural peanut butter works, but you’ll need to stir it well to avoid lumps.
Vanilla pudding mix and milk: These create the creamy filling. If you want to experiment, try chocolate pudding or butterscotch for a twist.
Whipped topping: This light, fluffy layer balances out the richness of the cake. Feel free to use homemade whipped cream if you prefer!
Reese’s peanut butter cups: The crowning garnish! They add a fun crunch and extra peanut butter flavor. Swap with Reese’s Pieces or chocolate chips if you’re out of peanut butter cups.

Kitchen gear you’ll need

You won’t need anything fancy to whip up this cake, but a few tools will make the process smoother:

9×13-inch baking dish: The perfect size for this recipe. Glass or metal both work, but glass lets you admire all those gooey layers.
Wooden spoon or skewer: You’ll need something to poke the holes in your cake. A chopstick or even the end of a thick straw works, too!
Microwave-safe bowl: For melting the peanut butter easily and quickly.
Whisk: Essential for mixing the pudding and peanut butter into a smooth, creamy consistency.
Offset spatula or the back of a spoon: Helpful for spreading the pudding and whipped topping evenly across the cake.

Step-by-step: how to make Reese’s peanut butter poke cake

Let’s get baking! Here’s how to create this dreamy dessert:

Bake the cake: Preheat your oven to 350°F and prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch dish and bake until a toothpick comes out clean. Let it cool for 10 minutes.
Poke the holes: Using the end of a wooden spoon, poke holes about 1 inch apart all over the cake. Don’t be shy—these holes will soak up all the good stuff!
Add the fudge: Warm the hot fudge topping according to the jar instructions, then pour it into the holes. Use a spoon to spread any excess evenly over the cake.
Make the pudding mixture: In one bowl, whisk together the pudding mix and milk until smooth. In another, microwave the peanut butter in 15-second bursts until it’s pourable. Quickly whisk the peanut butter into the pudding mixture.
Spread the pudding: Pour the peanut butter pudding over the cake. Use the back of a spoon to gently push it into the holes, spreading any extra across the top.
Chill: Pop the cake into the fridge for at least 2 hours to set.
Add the topping: Spread the whipped topping over the chilled cake. Refrigerate again for at least 2 more hours (or overnight, if you can wait that long!).
Decorate and serve: Drizzle with chocolate syrup and sprinkle with chopped Reese’s cups. Slice into squares and enjoy!

Variations and fun twists

This cake is a canvas for creativity! Here are some fun ideas to switch things up:

Gluten-free: Use a gluten-free chocolate cake mix to make this dessert accessible to everyone.
Dairy-free: Substitute almond or coconut milk in the pudding, and use a dairy-free whipped topping. Some brands even make dairy-free chocolate cake mixes!
Extra crunch: Mix some crushed pretzels into the whipped topping for a sweet-and-salty twist.
International twist: Incorporate dulce de leche instead of hot fudge for a Latin-inspired flavor.

How to serve and impress your guests

Presentation matters! When serving this cake, slice it into neat squares and place each piece on a small dessert plate. For a restaurant-style look, drizzle a little extra chocolate syrup on the plate before adding the cake. A dollop of whipped cream and a sprinkle of chopped Reese’s cups on the side make it even more eye-catching.

For larger gatherings, you can serve the cake directly from the dish—it’s one of those desserts where the messier it looks, the better it tastes!

Perfect drink pairings for this dessert

Pair this rich cake with a refreshing drink to balance the sweetness. A few great options:

Iced coffee or cold brew: The slight bitterness of coffee complements the sweet, chocolatey flavors.
Chocolate milk: Double down on the indulgence with a creamy, chocolatey beverage.
Vanilla milkshake: The cool, light vanilla flavor works surprisingly well with the rich peanut butter cake.
Iced tea: A classic sweet tea or even a slightly tart iced hibiscus tea provides a refreshing contrast.

Storing leftovers and reheating

If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap and store it in the fridge for up to 3 days. The whipped topping keeps it moist, so it actually tastes better the next day!

Want to save some for later? You can freeze individual slices. Wrap them tightly in plastic wrap, then foil, and store in a freezer-safe container for up to a month. Thaw in the fridge overnight before serving.

Scaling the recipe for any crowd

Need to make this cake for a smaller or larger group? No problem! For a smaller crowd, halve the recipe and use an 8×8-inch pan. For a party-sized version, double the recipe and use two 9×13-inch pans. Just make sure you have enough fridge space to chill them!

When scaling, keep in mind that the pudding layer can get a bit messy if the proportions aren’t just right. Start with a little less pudding when doubling, then add more as needed.

Common questions about Reese’s poke cake

1. Can I use crunchy peanut butter?
Yes, but it will change the texture slightly. If you love a bit of crunch, go for it!

2. Can I make this ahead of time?
Absolutely! This cake actually tastes better after a day in the fridge. Just add the garnishes right before serving.

3. What if I don’t have hot fudge?
You can use chocolate ganache or even a thick chocolate syrup. Just make sure it’s warm enough to pour easily.

4. Can I skip the whipped topping?
You can, but it adds a light, creamy contrast to the rich cake. If you skip it, consider adding a dusting of powdered sugar for presentation.

5. Is this cake kid-friendly?
Definitely! It’s a hit with kids (and adults) thanks to the Reese’s cups and gooey layers.