Chocolate Peanut Butter Poke Cak

This Chocolate Peanut Butter Poke Cake is ultra-moist, rich, and loaded with irresistible chocolate and peanut butter flavor. A soft chocolate cake is poked and filled with a creamy peanut butter mixture, then topped with fluffy whipped topping and chocolate chips. Perfect for potlucks, holidays, or anytime you’re craving a decadent dessert!

Ingredients

1 box (15 oz / 425 g) chocolate cake mix

(plus ingredients listed on the box)

1 cup creamy peanut butter

1 can (14 oz) sweetened condensed milk

1 container (8 oz) whipped topping, thawed

1/2 cup chocolate chips or chocolate chunks

1/4 cup chopped peanuts or peanut butter chips (optional)

Instructions

1. Bake the Cake

Prepare the chocolate cake according to package instructions. Pour the batter into a greased 9×13-inch baking dish and bake as directed

2. Poke the Cake

Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.

3. Prepare the Peanut Butter Filling

Microwave the peanut butter for 20–30 seconds until smooth and pourable. Stir in the sweetened condensed milk until well combined.

4. Fill the Cake

Pour the peanut butter mixture evenly over the cake, allowing it to seep into the holes.

5. Top the Cake

Once the cake has cooled completely, spread the whipped topping evenly over the surface.

6. Add Toppings

Sprinkle chocolate chips and chopped peanuts over the top. Drizzle with melted chocolate if desired.

7. Chill & Serve

Refrigerate for at least 2 hours before slicing and serving.

Notes & Tips

For extra richness, use dark chocolate cake mix.

This cake tastes even better after chilling overnight.

Store leftovers covered in the refrigerator for up to 4 days.