Chocolate Peanut Butter Pie Poke Cake

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Recipe by South Your Mouth

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Chocolate Peanut Butter Pie Poke Cake

1 box chocolate cake mix

Eggs, oil and water for cake

1 8-ounce block cream cheese, softened at room temperature

1 14-ounce can sweetened condensed milk

1 cup creamy peanut butter

1 12-ounce tub cool whip, divided

Chocolate sauce (such as Hershey’s)

3 tablespoons chopped peanuts (optional)

Prepare and bake chocolate cake mix per manufacturer’s instructions for a 13x9 cake. Cool cake completely. Using the handle of a standard-sized wooden spoon, poke 30-35 holes in cake (do not use a fork - the holes have to be big enough for the thick peanut butter pie filling).

Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat with an electric mixer until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip (about 3 cups) and continue mixing until mixture is well combined and smooth. You'd typically be told to "gently fold" cool whip into a recipe like this but here you're going to want to really mix it - the longer you mix it, the thinner it will become and you need it to thin out a little to spread and fill the holes. Spread peanut butter mixture evenly over cake. Cover and refrigerate at least six hours.

To serve, spread remaining cool whip over peanut butter mixture. Drizzle chocolate sauce over top then sprinkle with chopped peanuts. Store in refrigerator.


The filling will work perfectly so long as you follow the recipe, particularly the following steps:

1) Your cream cheese truly be softened at room temperature.

2) You must use something big like the handle of a wooden spoon to poke your holes - the holes have to be big enough for the thick filling.

3) You have to mix the cool whip in with the electric mixer, not fold it in gently. It needs to thin out some.

4) You have to let it rest at least 6 hours.