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Reeses Peanut Butter Poke Cake - featured image

Reeses Peanut Butter Poke Cake: Meal Prep for 4

  • Author: SOFIA
  • Total Time: 45 minutes
  • Yield: 16 servings 1x

Description

A dense, fudgy chocolate poke cake soaked in a warm peanut butter mixture and topped with silky peanut butter frosting. Designed for meal prep, this dessert yields 16 squares that store well in the fridge for up to 5 days or freeze for up to 2 months.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) chocolate cake mix (devil’s food or dark chocolate)
  • 1 small box (3.4 oz / 96g) instant chocolate pudding mix
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) hot water
  • 2 large eggs, room temperature
  • ½ cup (128g) creamy peanut butter
  • ½ cup (120ml) boiling hot water
  • 2 tablespoons granulated sugar
  • ½ cup (113g) butter, softened
  • 4 oz (113g) full-fat block cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, dry pudding mix, eggs, oil, and hot water. Beat on medium speed for 2 minutes until thick and dense.
  3. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until a toothpick comes out clean.
  4. Let cake cool in the pan for 15 minutes until warm (not hot).
  5. Poke holes all over the cake surface using a fork or slotted spoon, aiming for one hole per square inch.
  6. In a microwave-safe bowl, combine peanut butter, hot water, and sugar. Microwave for 30-45 seconds and whisk until smooth and pourable.
  7. Pour the peanut butter soak evenly over the warm cake, allowing it to sink into the holes.
  8. Let the cake cool completely to room temperature.
  9. In a large bowl, beat softened butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt. Beat on low until incorporated, then high for 2-3 minutes until light and fluffy.
  10. Spread frosting evenly over the cooled cake.
  11. Refrigerate for at least 2 hours or overnight to set the frosting.
  12. Slice into 16 squares and portion into meal prep containers.

Notes

Ensure the cake is completely cool before frosting to prevent the butter and cream cheese from melting. Chill the cake for at least 2 hours before slicing to ensure clean cuts. The cake freezes well individually for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (1/16 of th
  • Calories: 380
  • Sugar: 32
  • Sodium: 280
  • Fat: 22
  • Saturated Fat: 8
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 6

Keywords: Reese's, peanut butter, poke cake, meal prep, chocolate cake, dessert, make ahead, freezer friendly

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Find it online: https://cookazu.com/reeses-peanut-butter-poke-cake-meal-prep-for-4/