Yield: 24 pieces of cake
Peanut Butter Fudge Poke Cake
This easy Peanut Butter Fudge Poke Cake is topped with a creamy marshmallow frosting, peanut butter cups, and mini mallow bits. You will not have any leftovers when you serve this poke cake for dessert.
Prep Time
20 minutes
Cook Time
28 minutes
Total Time
48 minutes
Ingredients
- 1 yellow cake mix
- 3/4 cup creamy peanut butter, divided
- 14 ounce can sweetened condensed milk
- 3/4 cup hot fudge topping
- 7 ounce jar marshmallow cream
- 8 ounce container Cool Whip, thawed
- 1 1/2 cups quartered mini Reese's peanut butter cups
- 3/4 cup mini mallow bits
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Prepare the cake using the package directions. Add 1/2 cup peanut butter to the batter and mix in. Bake for 26-28 minutes, or until a toothpick comes out clean. Remove and cool 5 minutes.
- Use a wooden spoon handle and poke the top of the hot cake all over.
- Stir together the sweetened condensed milk and 1/4 cup peanut butter. Slowly pour the mixture into the holes in the cake. Cool completely.
- Warm the hot fudge slightly until pourable, but not hot. Drizzle into the holes. Refrigerate the cake for a few hours or overnight.
- Beat the marshmallow cream until creamy. Slowly add the Cool Whip and beat gently until creamy. Do not over mix.
- Spread over the top of the cooled cake. Sprinkle with the peanut butter cups and mini mallow bits. Store in a sealed container in the refrigerator.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 319mgCarbohydrates: 56gFiber: 2gSugar: 40gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.