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Chocolate Peanut Butter Pie Poke Cake

Chocolate Peanut Butter Pie Poke Cake


  • 1 chocolate cake mix preferably with pudding in the mix
  • Ingredients that the mix calls for but replace the water with equal parts milk
  • 8 oz cream cheese softened
  • 1 cup peanut butter
  • 1 14 oz. can sweetened condensed milk
  • 12 oz. container cool whip
  • chocolate syrup


  1. Prepare cake mix according to instructions, but replace the amount of water called for with milk. This makes for a moister cake.
  2. When cake is finished, set aside to cool. When just slightly warm, poke large 1 inch deep holes all over the cake with the back of a wooden spoon. This creates small pockets of peanut butter to seep in.
  3. Using an electric mixer, beat together the cream cheese and condensed milk until smooth and creamy. Add in the peanut butter and continue beating until smooth. Spread in an even layer over the cake. Tap cake pan on your counter a few times to encourage the peanut butter mixture to seep into the holes.
  4. Cover loosely, being careful not to touch the peanut butter, with plastic wrap. Refrigerate for at least six hours, but best overnight.
  5. Right before serving, spread your defrosted cool whip in an evenly layer over the cake. Drizzle with chocolate syrup and serve immediately. Enjoy!!