Chocolate Peanut Butter Poke (Printable)

Moist chocolate cake filled with creamy peanut butter pudding and topped with whipped cream and drizzle.

# 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 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 evenly across surface, spacing approximately 1 inch apart.
04 - Whisk instant vanilla pudding mix with cold milk in medium bowl for 2 minutes until slightly thickened. Stir in creamy peanut butter until completely smooth and combined.
05 - Pour peanut butter pudding mixture evenly over warm cake, using spatula to spread pudding into all holes. Cover and refrigerate for minimum 1 hour until set.
06 - Beat cold heavy whipping cream with powdered sugar and vanilla extract in large bowl until stiff peaks form. Spread whipped cream evenly over chilled cake surface.
07 - Microwave chocolate chips, peanut butter, and heavy cream in small microwave-safe bowl for 30 seconds. Stir vigorously until smooth. Microwave additional 10 seconds if needed for consistency.
08 - Drizzle warm chocolate mixture over whipped cream layer. Sprinkle with chopped roasted peanuts and halved mini peanut butter cups if desired.
09 - Refrigerate completed cake for 30 minutes before serving to allow flavors to meld and layers to set properly.

# Expert Advice:

01 -
  • The warm cake and cold pudding create this incredible temperature contrast that makes every bite feel like a discovery
  • It transforms a simple box mix into something that tastes like it came from an expensive bakery
  • Make it ahead and let the fridge do all the work while you clean up
02 -
  • Poking the holes while the cake is still warm helps the pudding absorb better
  • Refrigerating the filled cake before adding whipped cream prevents the pudding from mixing into the topping
  • The drizzle sets up quickly, so work fast once it is melted and smooth
03 -
  • Use the handle of a wooden spoon to make holes, not a fork, which can create tunnels that go straight through to the bottom
  • Spray your spatula with cooking spray before spreading the whipped cream to prevent sticking

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