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Reese’s Poke Cake

Saftiger Schokoladenkuchen mit cremiger Erdnussbutterfüllung, der Kindheitserinnerungen weckt und mit einem unwiderstehlichen Geschmack begeistert. Einfach und schnell zubereitet, perfekt für spontane Kuchengenüsse oder als Geschenk.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, German
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 15.25 oz chocolate cake mix plus ingredients according to package instructions
For the Peanut Butter Pudding Filling
  • 3.4 oz vanilla pudding powder
  • 2 cups cold milk
  • 1/2 cup creamy peanut butter
For the Topping
  • 1 cup creamy peanut butter
  • 8 oz thawed whipped cream
  • 16 oz chocolate frosting
  • 25 pieces mini peanut butter cups roughly chopped

Equipment

  • 33 x 23 cm (13 x 9 inch) baking pan
  • Mixing Bowls
  • Wooden spoon or similar tool for poking holes
  • Microwave
  • Electric Mixer or Whisk

Method
 

  1. Step 1: Preheat oven and prepare chocolate cake according to package instructions in a 33 x 23 cm (13 x 9 inch) baking pan. Bake until done and springy to the touch.
  2. Step 2: Let cake cool for 15 to 20 minutes until warm but not hot. Use the rounded end of a wooden spoon to poke holes evenly spaced about 1 to 2.5 cm apart over the entire surface.
  3. Step 3: In a medium bowl, mix vanilla pudding powder with 2 cups cold milk and whisk for 2 minutes until smooth. Stir in ½ cup creamy peanut butter until well combined.
  4. Step 4: Pour peanut butter pudding mixture evenly over the cake, filling the holes and allowing pudding to soak into the cake.
  5. Step 5: Warm chocolate frosting in microwave for 15 to 20 seconds until pourable but not hot. Spread carefully and evenly over pudding layer.
  6. Step 6: Let cake cool completely so layers set before applying topping.
  7. Step 7: In a large bowl, beat 1 cup creamy peanut butter with thawed whipped cream until fluffy and creamy.
  8. Step 8: Spread peanut butter cream mixture evenly over the cake. Sprinkle roughly chopped mini peanut butter cups on top for decoration and crunch.
  9. Step 9: Refrigerate cake for at least 4 hours to allow flavors to meld and layers to firm up.

Notes

Gluten-free option: use gluten-free chocolate cake mix. Lactose-free: swap milk and whipped cream with plant-based alternatives. Add crunch with chopped peanuts or caramel bits. For fruity contrast, serve with fresh raspberries or strawberries. Store cake covered in fridge for up to 3 days. Remove from fridge 20 minutes before serving for best flavor.