REESE’S POKE CAKE
Reese’s Poke Cake is a super easy dessert recipe for the peanut butter cup lovers out there. The ultimate combination comes together in this chocolate peanut butter poke cake that is perfect to bring to potlucks and parties. This is guaranteed to be one of the best poke cake recipes you’ve ever tries. I’ve even got some suggestion for how you might make a gluten free poke cake.
It starts with a chocolate cake that is slathered with vanilla pudding that’s been mixed with peanut butter. Melted chocolate frosting is poured over the top, and it’s covered with a fluffy blend of whipped topping and more peanut butter. And of course no Reese’s Poke Cake is complete without a generous sprinkle of chopped peanut butter cups. It’s pure heaven!
I love to bake from scratch. I really do. Christmas cookies, strawberries and cream cake, turtle cheesecake brownies, and even pumpkin cheesecake flourless chocolate cake roll – making all of these decadent creations brings me great joy. But I didn’t grow up in a family with a long legacy of baking and I don’t have a bunch of recipes that have been passed down through the generations. By the time I was old enough to pull up a chair to the kitchen counter, my grandma already had debilitating rheumatoid arthritis, so while she did make us our share of family dinners, she didn’t really bake. And my mom does make some pretty fabulous chocolate chip cookies, but she makes treats for holidays and if she has to bring something to a party, not because it’s her passion.
Ingredients
Instructions
for full recipes please see : cupcakesandkalechips.com
It starts with a chocolate cake that is slathered with vanilla pudding that’s been mixed with peanut butter. Melted chocolate frosting is poured over the top, and it’s covered with a fluffy blend of whipped topping and more peanut butter. And of course no Reese’s Poke Cake is complete without a generous sprinkle of chopped peanut butter cups. It’s pure heaven!
I love to bake from scratch. I really do. Christmas cookies, strawberries and cream cake, turtle cheesecake brownies, and even pumpkin cheesecake flourless chocolate cake roll – making all of these decadent creations brings me great joy. But I didn’t grow up in a family with a long legacy of baking and I don’t have a bunch of recipes that have been passed down through the generations. By the time I was old enough to pull up a chair to the kitchen counter, my grandma already had debilitating rheumatoid arthritis, so while she did make us our share of family dinners, she didn’t really bake. And my mom does make some pretty fabulous chocolate chip cookies, but she makes treats for holidays and if she has to bring something to a party, not because it’s her passion.
Ingredients
- 15.25 oz chocolate cake mix plus ingredients to prepare the cake
- 3.4 oz vanilla instant pudding mix
- 2 cups cold milk
- 1 1/2 cups creamy peanut butter, divided
- 16 oz chocolate frosting
- 8 oz frozen whipped topping, thawed
- 25 mini Peanut Butter Cups unwrapped and roughly chopped
Instructions
- Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
- Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
- Empty the pudding mix into a medium bowl, and add the milk.
- .....................................
for full recipes please see : cupcakesandkalechips.com
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