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Peanut Butter Chocolate Poke Cake topped with whipped cream and chocolate drizzle.

Peanut Butter Chocolate Poke Cake

A super moist, no-fuss dessert that combines chocolate cake with a peanut butter and condensed milk mixture, topped with whipped cream and chocolate treats.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Chocolate cake mix Plus the ingredients on the box (eggs, oil, water)
  • 1 can Sweetened condensed milk
  • 1 cup Creamy peanut butter Warm for easier mixing
  • 3 tablespoons Chocolate syrup Optional, for extra chocolate flavor
  • 1 container Whipped topping or whipped cream Whipped topping is preferable as it holds up well
Toppings
  • 1 cup Mini chocolate chips Can substitute with chopped peanut butter cups
  • a pinch Salt Optional, enhances peanut butter flavor

Method
 

Preparation
  1. Bake the cake according to the box directions in a 9x13 pan. Let it cool for about 10 to 15 minutes.
  2. Use the handle of a wooden spoon, a straw, or a thick skewer to poke holes all over the cake about an inch apart.
Mixing the Filling
  1. In a bowl, stir together the sweetened condensed milk and warmed peanut butter. Optionally, swirl in chocolate syrup.
  2. Pour the peanut butter mixture over the cake and gently spread it so it seeps into the holes.
Chilling and Topping
  1. Chill the cake in the refrigerator for at least 2 hours, or overnight for best results.
  2. Spread whipped topping over the chilled cake and finish with mini chocolate chips, chopped peanut butter cups, or crushed sandwich cookies.

Notes

Do not skip the chill time for the best flavor and texture. Store leftovers covered in the fridge for 3 to 4 days. For longer storage, you can freeze individual slices.