Reese’s Poke Cake

1 box chocolate cake mix (plus ingredients listed on the box)

1 (14 oz) can sweetened condensed milk

1/2 cup creamy peanut butter

1 (8 oz) tub whipped topping (like Cool Whip), thawed

1 cup Reese’s Pieces or chopped mini Reese’s cups

1/2 cup hot fudge sauce or chocolate syrup (warmed)

Extra peanut butter for drizzling (optional)

Bake the Cake:

Prepare and bake chocolate cake in a 9×13-inch pan according to the package instructions.

Let cool for 5–10 minutes.

Poke and Fill:

Using the handle of a wooden spoon, poke holes all over the warm cake.

In a small bowl, whisk together sweetened condensed milk and peanut butter until smooth.

Pour mixture evenly over the cake, letting it soak into the holes.

Cool completely before adding topping.

Top and Chill:

Spread whipped topping over the cooled cake.

Sprinkle with chopped Reese’s or Reese’s Pieces.

Drizzle with warm fudge sauce and extra peanut butter if desired.

Refrigerate for at least 1 hour before serving.

Serve:

Decadent, creamy, and peanut-buttery perfection — this poke cake is a chocolate-lover’s dream!

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 45 minutes

Yield: 12–15 servings