Prepare the Cake Base
Begin by preparing the chocolate cake mix according to the package directions. Once the cake is baked, allow it to cool completely to room temperature.

Poke the Holes
Once the cake has cooled, take the end of a wooden spoon (or another utensil with a large, round handle) and poke holes 1-inch apart all over the top of the cake. Ensure the holes are evenly spaced for even filling distribution.

Make the Peanut Butter Pudding Filling
In a mixing bowl, whisk together the half & half and instant vanilla pudding mix for 1-2 minutes or until the mixture thickens. Add the creamy peanut butter and stir until thoroughly combined.

Fill the Cake Holes
Pour the peanut butter pudding mixture over the top of the cake, ensuring that all the holes are filled. Use a spoon to help guide the filling into each hole if necessary. Cover the cake with plastic wrap or a lid and refrigerate for at least 4 hours to let the flavors meld together.

Add the Frosting and Toppings
When ready to serve, microwave the chocolate frosting for about 30-40 seconds to make it easier to spread. Evenly spread the warmed frosting over the pudding layer on the cake. Drizzle the chocolate sauce over the frosting layer.

Finish with Peanut Butter and Reese’s Cups
Microwave the peanut butter in a microwave-safe dish for about 30 seconds until it’s smooth and runny. Drizzle it over the cake in a crisscross pattern. Finally, garnish the cake with roughly chopped Reese’s miniature peanut butter cups for the perfect finishing touch.