Skip to content Skip to sidebar Skip to footer

Reese’s Peanut Butter Cup Poke Cake

 

Reese’s Poke Cake

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

  1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
  2. 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.
  3. Empty the pudding mix into a medium bowl, and add the milk.
  4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
  5. Pour the pudding mixture over the cake, filling the holes as much as possible.
  6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
  7. Let the cake cool completely.
  8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
  9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.


This Article And Recipe Adapted From This Site

Post a Comment for "Reese’s Peanut Butter Cup Poke Cake"