This easy and delicious chocolate peanut butter poke cake is large enough to feed a crowd and a great dessert to bring to the party. Made with a creamy peanut butter sauce instead of pudding that any peanut butter lover would like.
I think I may have mentioned that I have a few chocolate peanut butter lovers in my family. So recently when I offered to bring a couple of desserts to a holiday party I decided to make something chocolate peanut butter. This poke cake this the result.
The other dessert I brought was a triple berry buckle with a crunchy crumb topping.
Poke cakes are often made with pudding but this one uses a peanut butter sauce. It's just melted creamy peanut butter with a little extra butter and water to thin it out.
What is a Poke Cake?
As you may have guessed a poke cake is a cake that is first baked. Then you poke holes all over and fill them with a delicious pudding or in this case a peanut butter sauce.
How Do You Poke a Cake?
Use the end of a wooden spoon to poke holes about 2/3 to 3/4 into the cake. Spread the holes evenly throughout the cake. You want enough so that each piece gets some of the filling but not so many that there's not enough cake.
The chocolate cake is a box mix. I always add a small box of chocolate pudding and an extra egg (total of 3). That makes any box cake mix really moist.
Spread the peanut butter sauce all over the cake and let it sink down into the holes.
After the sauce is spread, the cake goes into the refrigerator for about 20 minutes to set up. Then it's frosted with buttercream frosting.
A little hot fudge, more peanut butter sauce and chopped up peanuts are drizzled on top for a festive look.
It's super moist, a little decadent, and it serves 24 people so it's perfect for entertaining. I guarantee any chocolate peanut butter fan will love it.
- Box of chocolate cake mix.
- 1 box of instant chocolate pudding (3.9 oz)
- an extra egg if box mix only calls for 2 eggs.
- 2 tablespoons chopped peanuts
- 2 tablespoons hot fudge or chocolate sauce
Peanut Butter Sauce
- 16 oz jar of creamy peanut butter
- 2 tablespoon butter
- 2 tablespoons water
- 4 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons or more of milk
- Bake the chocolate cake in a 9 x 13 inch pan according to the directions on the box, adding an extra egg 3 if needed (total of 3) and the chocolate pudding.
- Remove cake and cool. Poke holes evenly spaced with the end of a wooden spoon.
- In a saucepan heat peanut butter, butter and water. Stirring until the peanut butter is melted and drips easily off a spoon.
- Reserve 2 tablespoons of the peanut butter sauce and pour the remaining amount over the cake.
- Set in refrigerator to set. (about 20 minutes.)
- Meanwhile make the frosting by whipping powdered sugar, butter, and vanilla together. Add enough milk to get the consistency you like.
- Remove cake from refrigerator, top with frosting and drizzle reserved peanut butter sauce, hot fudge, and chopped peanut all over.
Use the microwave to heat up the peanut butter sauce and hot fudge. This will make them thinner and easier to drizzle.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 204mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.