Chocolate Caramel Peanut Butter Poke Cake
Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese's peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe!
Servings: 20
Calories: 219kcal
Ingredients
- 1 chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz. Cool Whip thawed
- 4-6 Reese's Peanut Butter Cups chopped
Sauce
- 1 1/2 cups brown sugar
- 1/2 cup milk
- 1/3 cup corn syrup
- 4 Tbsp butter
- 1/3 cup peanut butter
Instructions
- Preheat oven to 350°.
- In a large mixing bowl mix together the cake mix, water, oil and eggs until combined.
- Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.
- In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.
- Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2” apart. Pour peanut butter sauce evenly over the cake and cool completely.
- Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.
Nutrition
Calories: 219kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 81mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 135IU | Calcium: 42mg | Iron: 1mg