No-Bake Peanut Butter Cup Poke Cake
This Peanut Butter Cup Poke Cake brings back all those warm, fuzzy feelings of childhood birthday parties, but with a delightful twist – it’s incredibly easy to make! Impress your family and friends with this quick and memorable dessert.
Equipment
- 9x13-inch baking dish
- Wooden spoon (or toothpick/fork)
- Small bowl
Ingredients
Cake
- 1 box (15.25 oz) chocolate cake mix Use your favorite brand!
- 1 cup water Follow the cake mix instructions precisely.
- 1/2 cup vegetable oil For a moist and tender cake.
- 3 large eggs For binding and richness.
Filling
- 1 can (14 oz) sweetened condensed milk The creamy base of our dreamy filling.
- 1/2 cup creamy peanut butter Melted, make sure it's smooth and creamy!
Topping
- 1 container (8 oz) whipped topping Thawed, Cool Whip works perfectly!
- 1 cup chopped peanut butter cups I like to use a mix of mini and regular sizes.
- 1/2 cup chocolate syrup For that extra touch of chocolate decadence.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the chocolate cake mix according to the package directions, using the water, oil, and eggs. Pour the batter into your prepared dish.
- Bake according to the package directions. Keep an eye on it – every oven is a little different!
- Remove the cake from the oven and let it cool for about 5 minutes. Then, using the handle of a wooden spoon (or a toothpick!), poke numerous holes evenly across the cake surface.
- In a small bowl, combine the melted peanut butter and sweetened condensed milk until smooth and creamy. Pour this delicious mixture evenly over the poked cake.
- Spread the thawed whipped topping evenly over the cooled cake. Sprinkle generously with chopped peanut butter cups and drizzle with chocolate syrup.
- Refrigerate for at least 1 hour before serving.
Notes
You could use a different type of cake mix, like a funfetti or German chocolate cake. For a richer peanut butter flavor, use peanut butter chips instead of some of the chopped peanut butter cups. A sprinkle of sea salt on top enhances the sweetness. Store leftover cake in an airtight container in the refrigerator for up to 3 days. It’s even tastier the next day! You can freeze it for up to 2 months.