Description

Experience the perfect marriage of rich chocolate and creamy peanut butter in this incredibly moist poke cake. By combining a simple box mix with smooth pudding and a fluffy whipped topping, you can create a decadent, candy-inspired dessert that is both easy to assemble and a guaranteed crowd-pleaser.

Ingredients

15.25 oz chocolate cake mix
Vanilla instant pudding
Cold milk
1.5 cups creamy peanut butter (divided)
16 oz chocolate frosting
Whipped topping (thawed)
Mini peanut butter cups

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Instructions

Bake the chocolate cake mix in a 13 x 9-inch pan according to package instructions and let cool for 15-20 minutes.
Using the round end of a wooden spoon, poke holes across the entire cake every half-inch to one inch.
Whisk the vanilla pudding and cold milk for two minutes, then whisk in 1/2 cup of peanut butter until smooth.
Pour the pudding mixture over the warm cake, pressing it firmly into the holes.
Microwave the chocolate frosting for 15-20 seconds until pourable, then drizzle it evenly over the top.
Whisk together the remaining 1 cup of peanut butter and the thawed whipped topping until fluffy, then spread over the cooled cake.
Garnish with roughly chopped mini peanut butter cups and refrigerate for at least 4 hours before serving.

Notes

For the cleanest slices, use a sharp knife dipped in warm water and wiped clean between each cut. If you want an even more intense peanut butter flavor, you can lightly toast the chopped peanut butter cups before sprinkling them on top to release their oils.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American