Chocolate peanut butter poke cake with sweetened condensed milk

If you have a peanut butter lover in your life this is going to absolutely make them fall in love with Chocolate Peanut Butter Cup Poke cake.


The creamy peanut butter topping and chocolate hot fudge is an absolutely addicting combination for any chocolate and peanut butter fan.


I seriously thought it was going to be too sweet using hot fudge and sweetened condensed milk but the whipped topping or cream really makes it just the right sweetness.


This cake didn't last long and as filling as it was you just can't stop eating it.


I am not even sure what ever loved most the cake of the topping it's just so delicious.


We have step-by-step photos so your cake will be a total success with our easy instructions.


We just love easy recipes like this one starting with a cake mix you may also like to try our Carrot Cake that's taste like scratch cake or our Blueberry Cake Mix Cake.


For this, super easy chocolate peanut butter decadent dessert recipe, just scroll down to the printable recipe card.

How To Make Chocolate Peanut Butter Cup Poke Cake Steps

1. Mix a chocolate cake of your choice to package instructions using water, eggs, and oil
2. After the cake is baked poke holes in it with a fork and then pour warmed hot fudge on top and refrigerate until cool
3. Beat the cream cheese, sweetened condensed milk, peanut butter together, add the whipped topping or cream spread over cooled cake
4. Garnish with peanut butter cups

Seriously easy right? So let's get started, check out the photos and bake the most delicious peanut butter cup chocolate cake you've ever eaten.

Ingredients You Will Need(for complete instructions scroll to the recipe card below)

• eggs
• water
• oil
• cake mix
• peanut butter
• cream cheese
• whipped topping or heavy cream sweetened
• sweetened condensed milk
• Hot Fudge Ice cream Topping
• peanut butter cup candy

Pans To Use

• 13 x 9 sheet pan any kind
• two 9 x 9 cake pans( use to do 2 layers and filled
• cupcakes( you will have to remove the middles, fill them and proceed by spreading each one)
• two square pans for a two-layer square cake

Tips and Tools:

• Add any kind of peanut butter cup candy there are several kinds we used miniatures or full-size cups
• Add any kinds of nuts
• Add chocolate chips
• Make sure you use hot fudge which is very thick not syrup it will run
• The cake must be completely cooled before adding the peanut butter creamy topping to the fudge top
• Disposable cake pans are perfect for taking this to a party
• Line the pans with parchment for easy removal if using metal
• Freeze cake up to 6 months, thaw in the refrigerator overnight before serving
• Store cake covered and in the refrigerator for up to 4 days
• Use a different flavored cake mix if you're not a chocolate lover
• Tools needed: cake pan, mixer, measuring utensils, spatula, and parchment paper or cooking oil spray, offset spatula, spoon

More Recipes To Try

We all grew up on the 3 Ingredient Peach Dump Cake and it's always been my absolute favorite.


Then I fell in love with pokes cake and one of our other favorites is Coconut Cream Poke Cake.


Then there is our old-fashioned Sour Cream Coffee Cake along with this oldie but goodie Hot Milk Cake to try, we have many vintage favorite cakes!

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Chocolate Moist Cake

This cake is great for hosting parties, perfect for picnics, bringing to a dinner party, birthdays, it's always a favorite and most asked for recipe in our family.


Peanut butter and chocolate cake with fudge oh my, totally the two best pairings and so simple starting out with a cake mix.


This recipe is perfect for the non-lovers of baking, you will not only impress your friends and family, but you're also going to wow yourself!

Chocolate Peanut Butter Cup Poke Cake

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This decadent cake is hot fudge infused, with a peanut butter fluffy topping, and peanut butter cups, it's a divine dessert for any peanut butter lover and you'll be addicted I promise!

Ingredients

• 1 box of your favorite chocolate cake mix made to package instructions using eggs, oil, and water as directed 
• 1- 8 ounces package of cream cheese, room temperature 
• 1 - 14 ounce can of sweetened condensed milk 
• 1 cup of creamy style  peanut butter, you can use crunchy also) 
• 1 -12 ounces container of whipped topping  thawed (or make your own whipped cream around 2 1/2 cups) whip, divided 
• 1- 12 ounce glass jar of hot fudge you will need 3/4 cup then the rest for the topping for garnish
• peanut butter cups crumbled any kind taken out of the wrappers

Instructions

1. Prepare a 13 x 9 pan ( I use disposables) with oil spray or line with parchment paper.
2. Preheat the oven to 350 degrees ( always preheat the oven before baking any cake).
3. Mix the cake mix to the package instructions.
4. When your cake is completed cooking remove it from the oven and immediately poke holes in the cake everywhere with a fork.
5. Microwave the jar of hot fudge for around 30 seconds, if it's not easy flowing try a few more seconds then pour 3/4 of a cup of hot fudge over the top of the poked cake.
6. Spread that evenly over the top and refrigerate the cake until cool around 20 minutes while you make the topping.
7. In a large bowl using an electric beater or stand mixer beat the cream cheese, condensed milk until smooth.
8. Add the peanut butter and continue beating on slow until combined.
9. Fold in only HALF the thawed whipped topping.
10. Spread this mixture over the cooled cake with an offset spatula.
11. Top with remaining whipped topping, drizzle the rest of the hot fudge on top and sprinkle the top with crumbled peanut butter cups.
12. Refrigerate until ready to serve and the topping is firm around 2 hours.
13. Tips:
14. For smaller families make two 9 x 9 square or round cakes and proceed or make 24 cupcakes removing the center fill or frost.
15. Remember to always cool the cake down first before spreading the peanut butter topping only the fudge goes on while warm.
16. See notes for freezing instructions.

Notes:

This cake will stay fresh covered in the refrigerator for 4 days.

For freezing: use a disposable baking pan, bake and proceed with the toppings freeze this cake up to 6 months tightly covered.

Thaw in the refrigerator overnight before serving.

Sodium (milligrams)

228.59

These are all copyright protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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American, French

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