Description

Ever wondered what happens when you take a chocolate cake, poke it full of holes, and fill it with a dreamy peanut butter mixture? You get a Chocolate Peanut Butter Poke Cake that’s so rich, moist, and indulgent, it’ll steal the show at any gathering! This dessert is a peanut butter lover’s dream, combining a fudgy cake with a creamy topping that’s easy to make and impossible to resist.

Ingredients

For the Cake

Chocolate Cake Mix (1 box, plus ingredients listed on the box): A boxed mix (typically requiring eggs, oil, and water) makes a reliable, fudgy base. Any brand works, about 15.25–18.25 oz.
Creamy Peanut Butter (1 cup): Adds a nutty, creamy filling that soaks into the cake for maximum flavor.
Sweetened Condensed Milk (1 can, 14 oz): Sweetens and moistens the cake, creating a gooey texture when poured into the holes.

For the Topping

Whipped Topping (1 tub, 8 oz, thawed, like Cool Whip): Provides a light, fluffy base for the frosting.
Creamy Peanut Butter (½ cup): Infuses the frosting with rich peanut butter flavor.
Powdered Sugar (¼ cup): Sweetens and thickens the frosting for a smooth spread.
Milk (2–3 tbsp): Thins the frosting to a spreadable consistency.
Mini Chocolate Chips or Crushed Peanut Butter Cups (½ cup, optional): Add crunch and extra flavor for a decadent finish.

Substitutions and Variations

Cake Mix: Use a devil’s food or dark chocolate cake mix for a richer flavor, or a gluten-free mix for dietary needs.
Peanut Butter: Crunchy peanut butter adds texture, or use almond butter or sunflower seed butter for nut-free options.
Sweetened Condensed Milk: Coconut condensed milk works for a dairy-free version.
Whipped Topping: Make your own whipped cream by whipping 1 cup heavy cream with 2 tbsp powdered sugar, or use a dairy-free whipped topping.
Toppings: Swap mini chocolate chips for chopped Reese’s Pieces, toffee bits, or a drizzle of chocolate syrup

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Instructions

Bake the Cake:
- Preheat the oven according to the cake mix instructions (typically 350°F/175°C). Grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix as directed on the box (usually mixing with eggs, oil, and water). Pour into the prepared pan.
- Bake for 25–30 minutes (per box instructions), or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
Poke Holes:
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, about 1 inch apart. Make the holes deep but not all the way through.
Make the Peanut Butter Mixture:
- In a microwave-safe bowl, heat 1 cup creamy peanut butter for 30 seconds until melted and smooth.
- Stir in 1 can (14 oz) sweetened condensed milk until fully combined.
- Pour the mixture evenly over the cake, letting it soak into the holes. Use a spatula to spread it if needed. Let the cake cool completely (about 30 minutes).
Make the Frosting:
- In a medium bowl, whisk together 1 tub (8 oz) thawed whipped topping, ½ cup creamy peanut butter, ¼ cup powdered sugar, and 2–3 tbsp milk until smooth and spreadable. Add more milk if needed for consistency.
Assemble and Chill:
- Spread the frosting evenly over the cooled cake.
- Sprinkle ½ cup mini chocolate chips or crushed peanut butter cups on top, if using.
- Refrigerate for at least 1 hour to set the frosting and let the flavors meld.
Serve:
- Cut into squares and serve chilled or at room temperature.

Cooking Tips

Warm Cake for Poking: Poke holes while the cake is warm so the peanut butter mixture soaks in better, but don’t let it sit too long before pouring.
Smooth Peanut Butter Mixture: Stir the condensed milk and peanut butter well to avoid clumps, and pour slowly to fill the holes evenly.
Chill for Best Texture: Refrigerating helps the cake set and makes slicing easier.
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat squares.