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.
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.
Chocolate Peanut Butter Poke Cake
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.
For the poke cake, you need to poke holes all over the cake. You can use the end of a wooden spoon for this part.
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.
P.S. Another good one is this Chocolate Peanut Butter Cake with mini Reese’s candy. See these and several other delicious desserts on my Recipes Page.
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Chocolate Peanut Butter Poke Cake
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.
Ingredients
- Box of chocolate cake mix.
- 1 box of 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
Frosting
- 4 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons or more of milk
Instructions
- 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.
Notes
Use the microwave to heat up the peanut butter sauce and hot fudge. This will make them thinner and easier to drizzle.
Dee says
Oh my gosh that looks so dang good! I love anything with peanut butter and chocolate. I bet that pudding really makes it moist. This might sound crazy but could you make these into cupcakes?
Patti Estep says
Thanks Dee. You could definitely make them into cupcakes.
Lynn says
Curious… You say this serves 24 people. It is 13×9 pan which normally serves 12-15. If it serves 24 they must be tiny pieces. 😂 Guaranteed in my family it’d be 12!! Cake sounds amazing!
Patti Estep says
Lynn, I often cut my 13 x 9 cakes into a 6 x 4 giving us 24 pieces. Especially with a decadent cake like this one. Sometimes I’ll go with 5 x 4 for 20 pieces but usually not more. And the pan was pretty deep. Anyway, you can always have seconds. Of course, you could cut it any way you like. Hope your family loves it.
Lynn says
Oh I am so sad. I made this for a picnic today. I have to say this cake is a bit overwhelming for me. You weren’t kidding when you said it is decadent..way too rich for me in flavors with the thick peanut butter layer and the heavy frosting. I was disappointed. 🙁
Patti Estep says
Lynn, it is really rich and I’m sorry to hear that you did not care for it. Hopefully, someone at your picnic enjoyed the work you put into your dessert.
Ana Maria says
Never made a poke cake but this one sounds delicious.
Looks like you have convinced me to turn on the oven even during this heatwave. Thanks for the tempting recipe!
Patti Estep says
LOL Ana. I hope it’s worth it.
Sandra says
My husband loves peanut butter so we buy it in 6 lb. cans. About how much would I need to measure out to make this cake?
Patti Estep says
Sandra, I used an entire 16 oz. jar of creamy peanut butter which is about 2 cups. Hope he loves it.