Peanut Butter Chocolate Poke Cake
Rich devil’s food cake soaked in warm fudge, slathered with a peanut butter cream cheese topping—this peanut butter chocolate poke cake is pure dessert indulgence. It’s fudgy, creamy, sweet, salty, and surprisingly easy for something that looks so impressive.
12
slices
Ingredients
Cake & Filling
- 1 box devil’s food cake mix plus ingredients listed on box (usually eggs, oil, water)
- 1 jar (340-400 g) hot fudge sauce about 12-14 oz, for filling cake
Peanut Butter Cream Cheese Topping
- 8 oz (227 g) cream cheese softened
- 1 can (397 g) sweetened condensed milk 14 oz
- 3/4 cup (180 g) creamy peanut butter
- 1 tsp (5 ml) vanilla extract
- 1 container (227 g) Cool Whip (optional) 8 oz, thawed, for a lighter topping
Toppings (Optional)
- chopped peanuts
- mini peanut butter cups
- caramel drizzle
- chopped candy bars, crushed pretzels, fresh berries (for serving, optional)
Equipment
- 9x13-inch Baking Pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wooden spoon handle or skewer
Instructions
- Bake the cake: Preheat oven and prepare the devil’s food cake mix according to package instructions. Pour into a greased 9x13 inch pan and bake until done. Let cool for about 10 minutes, until cake is warm but not hot.
- Poke holes: Using the handle of a wooden spoon (or a skewer/straw), gently poke holes all over the cake, stopping before you hit the bottom.
- Add the fudge: Warm the hot fudge sauce in the microwave until pourable. Pour evenly over the cake, letting it seep into the holes. Spread gently to cover.
- Make the topping: In a large bowl, beat softened cream cheese until completely smooth. Add the sweetened condensed milk and mix until fully combined. Add peanut butter and vanilla, and beat until smooth. For a lighter topping, gently fold in Cool Whip until blended.
- Top & chill: Spread the topping evenly over the cooled and fudge-soaked cake. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Add toppings & serve: Shortly before serving, add your choice of toppings: chopped peanuts, mini peanut butter cups, caramel drizzle, or anything else you like. Slice and enjoy cold.
Notes
This cake is best made ahead and served chilled. Store leftovers tightly covered in the fridge for up to 5 days, or freeze slices (wrapped well) for longer storage. Variations: swap the nut butter, use your favorite boxed or homemade chocolate cake, add layers of crushed pretzels or candy bars for extra crunch.
Nutrition
Calories: 510kcal | Carbohydrates: 65g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 430mg | Potassium: 290mg | Fiber: 2g | Sugar: 44g | Vitamin A: 350IU | Calcium: 130mg | Iron: 3mg