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Peanut Butter-Chocolate Poke Cake

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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 10
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Betty Crocker™ SuperMoist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake. Recipe by Heather Baird.
Created May 21, 2018
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  • 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup chocolate-flavour syrup, at room temperature
  • 1 cup creamy peanut butter
  • 3 cups frozen whipped topping, thawed
  • 25 Reese's™ peanut butter cups miniatures, unwrapped


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
  • 2
    Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
  • 3
    In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
  • 4
    Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
  • 5
    Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    Add more or less chopped peanut butter cups to your liking.
  • Tip 3
    Candy-coated peanut butter pieces would be an excellent addition to the cake batter.

Nutrition Information

No nutrition information available for this recipe
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