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Chocolate Peanut Butter Poke Cake is a moist chocolate cake with a smooth peanut butter filling soaked into the holes and topped with a light, flavored whipped topping.  Peanut butter cups and a drizzle of fudge make this cake nearly impossible to pass up!

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Piece of Chocolate Peanut Butter Poke Cake with peanut butter cups on top

If you’ve never had a poke cake, you’re missing out!!!  I love a good poke cake – Jell-O Poke Cake, Hot Chocolate Poke Cake, Berry Cheesecake Poke Cake….the flavor combos are truly endless.  But when I got a hankerin’ for something with chocolate and peanut butter, this is what I dreamed up.  And boy, am I glad I did!!!

Piece of Chocolate Peanut Butter Poke Cake with a forkful out of it

Moist chocolate cake, a smooth peanut butter filling, flavored whipped topping and peanut butter cups to top it off.  It’s gorgeous.  And rich.  And just freakin’ delish. 

Ingredients needed to make Chocolate Peanut Butter Poke Cake

What ingredients do I need?

  • Devils Food Cake Mix (+ eggs, oil and water listed on the box) OR my Homemade Chocolate Cake recipe ingredients
  • Sweetened Condensed Milk
  • Creamy Peanut Butter
  • Whipped Topping
  • Peanut Butter Cups
  • Additional Peanut Butter and Fudge Topping, optional

How do you make Chocolate Peanut Butter Poke Cake?

First, you’ll make the chocolate cake. You can use a boxed cake mix or use my Homemade Chocolate Cake and bake it in a 9×13″ pan. Boxed mix is a little quicker, but I love the moistness and deep chocolate flavor of the homemade version!

Chocolate Cake with holes in it, ready for the poke cake filling

While the cake is baking, you can stir together the sweetened condensed milk and 1/2 cup of the peanut butter. As soon as the cake comes out of the oven, you’ll poke holes in the cake and slowly pour this mixture overtop.

Pouring the peanut butter filling in the chocolate cake

Once the cake has had some time to cool (at least to room temperature), mix the whipped topping and remaining peanut butter. Then spread it over the cake and top with chopped peanut butter cups, peanut butter and fudge sauce!

Refrigerate for 4 hours or overnight. Cut into squares and serve!! Mmmmm it’s SO SO SO good!!!

How do you store leftover poke cake?

Poke cakes do need to be refrigerated, due to the whipped topping.  Therefore, be sure to cover the cake with a lid or plastic wrap and store in the fridge. 

Some of my other favorite recipes with chocolate and peanut butter…

Best Ever Scotcheroos

Chocolate Peanut Butter Texas Sheet Cake

PB Chocolate Cobbler

Oh Henry Bars

Forkful of Chocolate Peanut Butter Poke Cake

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4.60 from 5 votes

Chocolate Peanut Butter Poke Cake

Author: Kelsey
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 4 hours
Total Time 4 hours 50 minutes
20
Chocolate Peanut Butter Poke Cake is a moist chocolate cake with a smooth peanut butter filling soaked into the holes and topped with a light, flavored whipped topping.  Peanut butter cups and a drizzle of fudge make this cake nearly impossible to pass up!

Ingredients
 

  • 1 box devil's food cake mix and ingredients to prepare (listed on package) OR my homemade chocolate cake
  • One 14 ounce can sweetened condensed milk
  • 3/4 cup creamy peanut butter divided
  • One 8 ounce tub whipped topping
  • peanut butter cups, additional peanut butter and fudge topping for garnish

Instructions

  • Bake cake mix according to the package instructions in a 9×13" pan. (OR make my Homemade Chocolate Cake baked in a 9×13" pan.
  • While the cake is still hot, poke holes in the cake with the end of a wooden spoon.
  • In a small bowl, combine the sweetened condensed milk and 1/2 cup of peanut butter. Pour over the cake slowly, allowing the mixture to soak into the holes; let cool.
  • Stir together the whipped topping and remaining 1/4 cup of peanut butter and spread over the cooled cake.
  • Top with additional peanut butter, fudge sauce and peanut butter cups.
  • Refrigerate until ready to serve.

Nutrition

Calories: 251.91kcal | Carbohydrates: 30.43g | Protein: 6.21g | Fat: 12.35g | Saturated Fat: 4.67g | Polyunsaturated Fat: 1.65g | Monounsaturated Fat: 5.66g | Trans Fat: 0.01g | Cholesterol: 39.92mg | Sodium: 235mg | Fiber: 1.14g | Sugar: 17.82g | Calcium: 97.98mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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15 Comments

  1. Marcia Scott says:

    Just made and haven’t tasted it yet. Question!! The peanut butter and sweetened condensed milk was to thick to pour on, so I microwaved it for 30 seconds, still a little thick. Did you thin this combo down with anything to make it more pourable?

    1. Huh….that is odd! I wonder if my peanut butter was just a bit softer? I didn’t thin mine out at all, but microwaving is a great option. If it’s still a bit thick, you can add a tablespoon or two of milk! I hope you love the cake! 🙂 -Kelsey

    2. The same this happened to me. I believe it’s because I beat the peanut butter and sweetened condensed milk while the cake was baking and then let it sit. Next time (because let’s be honest, there WILL be a next time), I will prepare that when I’m ready for it.

  2. Sarah Krukow says:

    5 stars
    I made this for my nephew’s birthday and it was devoured by the whole family. Deliciously decadent!

  3. Who wouldn’t love this combination!? I’m a big fan of poke cake recipes… I gather up as many as I can!! Easy, and delicious, from a laid back causal style! all the way to fancy! Ready to fit any occasion 😉 Thank you for sharing this beautiful recipe 💗

    1. I couldn’t agree more – I just love a good poke cake and this one is certainly no exception!! Hope you get a chance to try it! 🙂 ~Kelsey

  4. I had the same issue as Marcia above, with the peanut butter and sweet & condensed milk mixture being quite thick. I even added milk, but didn’t want to add too much just in case. Once the cake came out, I poked the holes, and poured the mixture, it didn’t soak in all the way. Will it still be enjoyable to just top with the cool whip mix and call it good?

  5. When using your homemade chocolate cake recipe, is it still baked for 35-45 minutes at 350 in a 9×13? Thank you!

  6. 5 stars
    ITS THE BOMB!!!! MADE IT FOR A OFFICE BIRTHDAY PARTY AND OMG. WILL MAKE IT AGAIN AND AGAIN.

  7. 4 stars
    My sister and I used your recipe too! While we’re no where near experienced bakers all went well until we had to add the pb and condensed milk and it was thick. We put it on before we thought about thinning it out and then we read all the other reviews that had similar experiences. Other than that it’s a great recipe!

  8. 5 stars
    I ended up using the exact same ingredients/brands and I did have to add a good bit of milk to make it thin enough to look like yours in the picture. But once I did that it was absolutely perfect and poured into all of the holes so well there isn’t any on top why hopefully is a good sign lol. Haven’t tried yet but it smells divine. Thanks for the recipe!

  9. I made this today for my significant other’s birthday. And it was a huge hit. Everyone loved it. Definitely something I’ll be making again.

  10. 4 stars
    Delicious! However, I had the same issues as the others. But the microwave and a little additional milk worked wonders. It was also quite sweet. I think next time, I’ll substitute evaporated milk for the sweetened condensed. I also substituted bananas for the eggs to give it a banana flavor and it was great.