Peanut Butter Poke Cake
Peanut butter poke cake is made with boxed chocolate cake mix, instant pudding and just a few other simple ingredients for the ultimate peanut butter lovers dessert.
Ingredients
- 1 box Chocolate Cake Mix (plus the ingredients to make it)
- 1 cup Creamy Peanut Butter
- 3.5 oz Vanilla Instant Pudding
- 2 cups Milk
- 8 oz tub Cool Whip (thawed)
- 12 oz Chocoate Icing
- 10 Reese's Peanut Butter Cups
Instructions
- First, bake the chocolate cake in a 9 x 13” inch baking dish according to the directions on the back of the package. Let it cool and using the back of a wooden spoon, poke holes into it about and inch and a half apart.
- Next, in a medium sized bowl, make the instant pudding by beating it together with the milk. Mix in ½ cup of the peanut butter until it’s evenly combined with the pudding.
- Then, spread the pudding mixture over the cake letting it drip into the holes.
- Next, microwave the icing for 30- 60 seconds or until it’s melted and pour it over the pudding layer. Carefully spread it out using the back of a spoon so that it’s covering the pudding layer.
- Now, place that into the refrigerator to set for about 30 minutes.
- Once the icing has set, beat together the cool whip and ½ cup of the peanut butter. Spread that on top of the icing as the third and final layer.
- Now, roughly chop the Reese’s peanut butter cups and place them all over the peanut butter cool whip layer. Serve cold and enjoy!