Name: Ultimate 20-Minute Peanut Butter Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus eggs, oil, water per box); 1 cup sweetened condensed milk; 1/2 cup peanut butter, melted; 1 tub (8 oz) whipped topping (like Cool Whip); 1/2 cup marshmallow fluff (optional); 1/2 cup creamy peanut butter (for frosting layer); 1/2 cup caramel sauce; 1/2 cup chocolate sauce; 1/2 cup mini Reese’s or chopped peanut butter cups; 1/4 cup peanut butter candies (like Reese’s Pieces or M&M’s)

Jump to Recipe

I’ll never forget the first time I made this peanut butter poke cake for my nephew’s birthday party. The kids went wild for it, and the adults kept sneaking back for seconds! There’s something magical about how the sweetened condensed milk and peanut butter filling seeps into every nook of that rich chocolate cake. It’s become my go-to dessert whenever I need something guaranteed to disappear fast from the serving table.

What I love most is how ridiculously easy it is – you start with a box mix (no shame in that game!), then transform it into something spectacular with just a few pantry staples. The combination of chocolate, peanut butter, and caramel is downright irresistible. Just try keeping your fork away after that first bite!

Why You’ll Love This Peanut Butter Poke Cake

This peanut butter poke cake is the kind of dessert that makes people beg for the recipe—and then can’t believe how simple it is! Here’s why it’s a forever favorite in my kitchen:

Effortless magic: Starts with a box mix but tastes completely homemade (your secret’s safe with me!)
Gooey perfection: That peanut butter filling seeps into every bite like a sweet, sticky hug
Crowd hypnotizer: I’ve watched grown adults abandon diets for just “one more sliver”
No-fail fun: Even my 10-year-old niece can assemble it with minimal supervision

Key Features of This Cake

Imagine sinking your fork through fluffy chocolate cake into rivers of peanut butter caramel, all topped with clouds of whipped frosting. It’s like a peanut butter cup and a chocolate lava cake had the most delicious baby. And the best part? You can’t mess it up—the messier it looks, the more irresistible it becomes!

Peanut Butter Poke Cake Ingredients

Here’s everything you’ll need to create this glorious mess of chocolate-peanut butter goodness. I’ve grouped them so you can check off each component as you go:

For the cake: 1 box chocolate cake mix (plus whatever eggs/oil/water it calls for – usually 3 eggs, 1/2 cup oil, 1 cup water)
For the magic filling: 1 cup sweetened condensed milk (that glorious sticky stuff in the can) + 1/2 cup peanut butter, melted (I just zap it for 30 seconds)
For the frosting cloud: 1 tub (8 oz) whipped topping + 1/2 cup marshmallow fluff (optional but amazing) + 1/2 cup creamy peanut butter
For the party on top: 1/2 cup caramel sauce + 1/2 cup chocolate sauce + 1/2 cup chopped mini Reese’s + 1/4 cup peanut butter candies (Reese’s Pieces work great)

Ingredient Notes & Substitutions

No judgment here – we’ve all had to improvise! Almond butter works if you’re allergic to peanuts, though the flavor will be milder. Out of marshmallow fluff? Just skip it or add an extra spoonful of peanut butter. Homemade caramel/chocolate sauces taste incredible, but the store-bought kind saves time (I won’t tell!). For extra crunch, swap the candies with chopped peanuts or pretzel bits.

How to Make Peanut Butter Poke Cake

Trust me, this peanut butter poke cake is easier to make than it looks! Follow these steps, and you’ll have a dessert that’ll make everyone think you slaved away for hours. The secret? Letting the cake do most of the work while you sit back and look like a baking genius.

Preparing the Cake Base

First things first – bake that chocolate cake! I use a 9×13 inch pan because it’s the perfect size for all that gooey goodness. Mix up your box cake according to the package directions (no shame in shortcuts!), then pop it in the oven. While it bakes, I like to lick the bowl – childhood habits die hard!

Here’s the fun part: as soon as the cake comes out of the oven, grab a wooden spoon handle, straw, or even a chopstick. Poke holes all over that beautiful chocolate surface – about 1 inch apart. Don’t be shy! The more holes, the more space for that amazing peanut butter filling to seep into. I usually make about 20-25 holes total.

Adding the Peanut Butter Filling

While the cake is still warm (but not scorching hot), mix together your sweetened condensed milk and melted peanut butter. This combo is liquid gold, I tell you! Slowly pour it over the cake, aiming for the holes. I use a spoon to help guide it into each crevice.

Now walk away – this is the hardest part! Let the cake cool completely so all that peanut butter caramel goodness can soak in properly. I usually give it a full hour. If you rush this step, your frosting will melt into a sad puddle (been there!).

Frosting and Topping the Cake

Time for the fluffy crown! Mix your whipped topping, marshmallow fluff (if using), and peanut butter until smooth. Spread this cloud of deliciousness evenly over your cooled cake. The contrast between the cold frosting and the gooey cake underneath is magical.

Now the real fun begins – decorating! Drizzle caramel and chocolate sauces in whatever pattern makes you happy. I like to do zigzags, but swirls work great too. Then shower the top with chopped Reese’s and peanut butter candies. The more toppings, the merrier!

Chill for at least an hour before serving – this helps everything set perfectly. Though if you’re like me, you’ll sneak a spoonful of frosting while you wait…

Tips for the Perfect Peanut Butter Poke Cake

After making this cake more times than I can count (and receiving countless recipe requests!), I’ve picked up some foolproof tricks:

Patience pays: Let the cake cool completely before frosting – I set a timer for 1 hour to resist temptation!
Hole strategy: Space pokes about 1 inch apart using the end of a wooden spoon – too close and the cake gets mushy, too far and you miss filling pockets
Temperature matters: Warm (not hot) cake absorbs the filling best – aim for “just cooled enough to touch”
Topping freedom: No Reese’s? Try crushed Oreos, pretzel bits, or even bacon crumbles for salty-sweet magic

The beauty of this cake? Even your “mistakes” taste incredible. My first attempt had lopsided frosting and uneven holes – still disappeared in minutes!

Peanut Butter Poke Cake Variations

Once you’ve mastered the basic version, the fun really begins! Try swapping the caramel sauce for salted caramel – that extra salty kick takes it to another level. For nut lovers, sprinkle chopped peanuts or pecans on top instead of candies. Feeling festive? Rainbow sprinkles turn this into a birthday showstopper. My personal favorite twist? Adding a layer of sliced bananas between the cake and frosting for Elvis-approved deliciousness!

Serving and Storing Peanut Butter Poke Cake

This cake is best served slightly chilled – I usually take it out of the fridge about 15 minutes before serving so the frosting softens just enough. Cut generous squares (trust me, no one wants a dainty portion of this beauty!) using a warm knife for clean slices. Leftovers? Ha! Just kidding – if you somehow have any, cover tightly and refrigerate for up to 3 days. The flavors actually get better overnight as everything melds together. For longer storage, freeze individual slices with parchment between layers – they thaw perfectly for spontaneous cravings!

Peanut Butter Poke Cake Nutritional Info

Now, let’s be real – this peanut butter poke cake isn’t health food (but oh, is it soul food!). These estimates are based on standard brands – your mileage may vary depending on ingredients. Per generous slice: 480 calories, 35g sugar, 22g fat (8g saturated). Worth every single bite if you ask me! Remember, nutrition info varies by specific brands used.

Frequently Asked Questions

I get asked about this peanut butter poke cake all the time – here are the answers to the most common questions that pop up:

Can I Freeze This Cake?

Absolutely! This cake freezes like a dream. Just cut it into slices first, then layer them between sheets of wax paper in an airtight container. They’ll keep beautifully for up to 2 months. When the craving hits, thaw overnight in the fridge or for an hour on the counter. Pro tip: freeze some individual slices for emergency dessert needs!

What If I Don’t Have Marshmallow Fluff?

No worries at all – the fluff adds extra fluffiness, but the cake will still be amazing without it. You can either skip it entirely or substitute with an extra spoonful of peanut butter (because can you ever have too much peanut butter?). Some folks even use vanilla pudding mix for a different twist!

How to Prevent Soggy Cake?

The key is patience and precision! Make sure your cake is warm but not piping hot when you add the filling – I wait about 5 minutes after baking. And measure that sweetened condensed milk carefully – too much can overwhelm the cake. Finally, let it cool completely before frosting so everything sets properly. Follow these steps, and you’ll get perfect gooey-not-soggy results every time!

Did you try this recipe? Rate it below and tell me how it turned out – I love hearing your kitchen adventures!

Ultimate 20-Minute Peanut Butter Poke Cake Recipe