Chocolate Peanut Butter Poke (Printable)

A moist chocolate cake with creamy peanut butter pudding filling and whipped cream topping.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water

→ Peanut Butter Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ Whipped Cream Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract

→ Chocolate Peanut Butter Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons heavy cream

→ Optional Garnish

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon, poke holes all over cake surface, spacing approximately 1 inch apart.
04 - In medium bowl, whisk together instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in peanut butter until completely smooth and combined.
05 - Pour peanut butter pudding mixture evenly over warm cake, using spatula to spread and ensure filling penetrates all holes. Cover and refrigerate for at least 1 hour.
06 - In large bowl, beat heavy cream, powdered sugar, and vanilla extract with electric mixer until stiff peaks form. Spread whipped cream evenly over chilled cake surface.
07 - Place chocolate chips, peanut butter, and heavy cream in microwave-safe bowl. Microwave for 30 seconds, stir until smooth. If needed, microwave additional 10 seconds. Drizzle over whipped cream layer.
08 - Sprinkle chopped peanuts and arrange halved peanut butter cups on top if desired. Refrigerate for 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The poke cake technique transforms a simple box mix into something that tastes completely homemade and impressive
  • That moment when the peanut butter pudding seeps into all those little holes creates pockets of creamy perfection in every bite
02 -
  • That 10 minute cooling window before poking is absolutely perfect, the cake is firm enough to hold the holes but still warm enough to absorb the pudding
  • Room temperature peanut butter prevents those annoying little lumps in the pudding filling
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for the most stable results
  • If the drizzle thickens too much, microwave it for just 5 seconds to get it pourable again

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