Description
A moist, rich, and indulgent poke cake made with a box mix, soaked in a peanut butter condensed milk mixture, topped with a glossy Reese’s peanut butter glaze and crushed candy bars. It is a foolproof, make-ahead dessert perfect for game days and parties.
Ingredients
Scale
- 1 box (15.25 oz / 432g) Yellow or Vanilla Cake Mix
- 1 cup (240ml) Water
- 3 large Eggs, room temperature
- ⅓ cup (80ml) Vegetable Oil
- 1 can (14 oz / 397g) Sweetened Condensed Milk
- ½ cup (128g) Creamy Peanut Butter
- ½ cup (120ml) Heavy Cream
- 1.5 cups (150g) Reese’s Peanut Butter Cups, chopped
- 1 cup (100g) Crushed Reese’s Peanut Butter Cups
- Optional: ½ cup (90g) Mini Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, water, eggs, and oil. Beat on medium speed for 2 minutes until smooth.
- Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes until warm (not hot).
- Using a fork, poke holes all over the top of the warm cake, spacing them about 1 inch apart and poking about ½ inch deep.
- In a microwave-safe bowl, combine sweetened condensed milk and peanut butter. Microwave on high for 30-45 seconds, stirring halfway, until smooth and pourable.
- Pour the condensed milk and peanut butter mixture evenly over the warm cake. Let it sit for 15 minutes to absorb.
- In a small saucepan, combine heavy cream and chopped Reese’s peanut butter cups. Heat over medium-low heat, stirring constantly, until melted and smooth (about 5 minutes). Do not boil.
- Remove glaze from heat and let cool for 5 minutes to thicken slightly.
- Pour the glaze over the cake, spreading it evenly to the edges.
- Sprinkle crushed Reese’s peanut butter cups evenly over the glaze, pressing gently to stick.
- Refrigerate for at least 2 hours or overnight to set the glaze and meld flavors.
- Slice into squares using a sharp knife and serve cold.
Notes
The cake must be warm, not hot, when poking holes to ensure the mixture soaks in properly. Use creamy, runny peanut butter; if it is too thick, microwave it briefly to thin it out. The cake is best made ahead and refrigerated overnight to allow flavors to meld and the glaze to set. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42
- Sodium: 320
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
Keywords: Reese's, Peanut Butter, Poke Cake, Game Day Dessert, Easy Dessert, Make-Ahead, Chocolate, Party Food