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Chocolate Peanut Butter Poke Cake

Moist chocolate cake filled with creamy peanut butter pudding and topped with whipped cream, perfect for potlucks and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Comfort Food
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box chocolate cake mix plus ingredients listed on box
Peanut Butter Filling
  • 1 cup creamy peanut butter
  • 1 package instant vanilla pudding mix 3.4 oz
  • 2 cups whole milk
Topping
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed
  • 0.5 cup chocolate shavings
  • 12 mini peanut butter cups chopped

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Electric mixer

Method
 

  1. Preheat oven according to cake mix package directions. Grease a 9x13-inch baking dish.
  2. Prepare chocolate cake batter according to package instructions and pour into prepared dish. Bake as directed.
  3. While cake bakes, whisk together vanilla pudding mix and milk for 2 minutes until thickened. Set aside.
  4. When cake is done, immediately poke holes throughout using the handle of a wooden spoon, spacing about 1 inch apart.
  5. Microwave peanut butter for 30-45 seconds until pourable. Pour over warm cake, spreading to fill holes. Cool 10 minutes.
  6. Spread pudding mixture evenly over peanut butter layer. Refrigerate for at least 2 hours.
  7. Beat cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping gently.
  8. Spread cream cheese mixture over chilled cake. Top with chocolate shavings and chopped peanut butter cups. Refrigerate until serving.

Notes

This cake tastes even better the next day as flavors meld together. Store covered in refrigerator for up to 5 days. For cleaner slices, dip knife in hot water between cuts.