Better-Than-Anything Peanut Butter Cake

This Peanut Butter Cake is a super easy poke cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don’t get tastier than this!

slice of Peanut Butter Cake on white plate

The BEST Peanut Butter Cake

Recently, I made a Better-Than-Anything Chocolate Cake and it was one of the best cakes I’ve ever had. I knew I wanted to recreate a peanut butter version because I love all things peanut butter.

I have a peanut butter cake in my first cookbook, Peanut Butter Comfort, circa 2012. I also have this Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel. It’s an awesome cake and I forgot about it for the last three years. Whoops. And there’s a Peanut Butter Loaf Cake with Nutella and a Peanut Butter Blender Cake.

But this peanut butter poke cake is really somethings special. It’s so easy and ready in about 30 minutes.

Start by making a yellow cake (I used a boxed mix but you can double use this scratch recipe if you’re so inclined) and after the cake comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.

The holes absorb a mixture of peanut butter, sweetened condensed milk, and caramel sundae topping that’s poured over the cake before finishing it with whipped topping, peanut butter chips, and mini peanut butter cups. Because the sauce seeps into the holes, this is one of the moistest cakes you’ll ever eat.

Between the peanut butter, peanut butter chips, and peanut butter cups, peanut butter lovers are going to love the bold peanut butter flavor. I love that the cake itself is super soft and tender, the whipped topping melts in your mouth, and there’s texture from the peanut butter chips and cups. Better than anything, indeed.

slice of Peanut Butter poke Cake missing a bite on a white plate

How to Make Peanut Butter Cake

This easy peanut butter poke cake comes together with minimal prep work on your part.

You’ll first need to make a boxed yellow cake according to package directions (you’ll likely need to add in eggs, oil, and water) and bake as directed in a 9×13-inch pan. While the cake is baking, add the peanut butter to a large bowl and heat in the microwave to soften.

Stir in the sweetened condensed milk and caramel topping, then set aside. 

When the cake is out of the oven, use the blunt end of a wooden spoon to poke holes over the surface of the cake. Slowly pour the peanut butter and sweetened condensed milk mixture over the holes. Place the peanut butter cake in the fridge for about 10 minutes to cool slightly.

Remove the poke cake from the fridge and evenly spread the whipped topping over the surface, followed by the peanut butter chips and peanut butter cups. Cover the peanut butter poke cake and refrigerate for at least 2 hours before serving. 

Tips for the Best Poke Cake

The main thing to remember when making this peanut butter cake is to poke holes all over the cake. You want to make sure there are no major gaps in the cake where you’ve forgotten to poke a hole. Poke the cake close to the edges too — remember, you want all the peanut butter goodness seeping down into the cake! 

You also need to be careful when pouring the peanut butter mixture onto the cake. Use the back of a spoon if necessary to spread the mixture into all of the holes. 

As for the poke cake topping, feel free to use a mixture of chocolate chips and peanut butter chips if you can’t find mini peanut butter cups at your grocery store. 

Better-Than-Anything Peanut Butter Cake - A peanut butter lovers dream: PB, PB chips, and PB cups!! An easy, no-mixer poke cake that's drenched with caramel to keep it super moist! Lives up to it's name and tastes AMAZING!!

More Poke Cake Recipes: 

  • Strawberries and Cream Poke Cake — This Strawberry Poke Cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of! 
  • S’mores Poke Cake — S’mores by way of an unapologetically rich and decadent poke cake. Two of my favorite things married into one glorious and easy dessert!
  • Chocolate Turtle Poke Cake — Gooey caramel contrasted with crunchy pecans and decadent chocolate is a combination I can’t resist, especially in poke cake form!
  • Orange Poke Cake with Honey-Orange Glaze — BOLD orange flavor in this EASY, 100% scratch, no mixer poke cake!
  • Honey Bun Poke Cake — Tastes like a Honey Bun in cake form! Sweet, rich, decadent, and reminds me of the Honey Buns I used to eat as a kid.
Better-Than-Anything Peanut Butter Cake

Better-Than-Anything Peanut Butter Cake

This Peanut Butter Cake is a super easy poke cake recipe. It's packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don't get tastier than this!

Yield: one 9x13-inch cake
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • one 16.50-ounce box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
  • 1/2 cup creamy peanut butter, softened
  • one 14-ounce can sweetened condensed milk
  • 6 ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
  • one 8-ounce container whipped topping, thawed (I used fat-free)
  • 1/2 cup peanut butter chips
  • about 3/4 cup mini peanut butter cups, halved

Instructions

  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed.
  3. While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.
  4. Add the sweetened condensed milk, caramel topping, and whisk to combine; set aside.
  5. Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
  6. Slowly pour the peanut butter and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  7. Remove cake from the fridge, evenly spread the whipped topping over the surface, and evenly sprinkle the peanut butter chips and peanut butter cups. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.

Notes

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 419 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 14mg Sodium: 375mg Carbohydrates: 61g Fiber: 1g Sugar: 42g Protein: 8g

Even More Peanut Butter Desserts: 

I wrote a Peanut Butter Cookbook with 100+ recipes using peanut butter! And make sure to check out these 100 Peanut Butter Recipes on my blog!

Chocolate Chip Peanut Butter Chip Cookies — Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!

Loaded Peanut Butter Cookie Pie — This cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with big-time peanut butter flavor!

Peanut Butter and Jelly Crumble Bars — There’s nothing like the combination of peanut butter and jelly and when you combine them in dessert form and add a crumble topping, it’s even better! 

33 comments on “Better-Than-Anything Peanut Butter Cake”

  1. Man, do I love PB cake. The one in your cookbook is incredible!
    I made a poke cake like this one a few years back, and it was also amazing. That SCM with the peanut butter is like caramel and it just oozes in everywhere. Heaven!

  2. Peanut Butter ~ yup yup, don’t go a day without it. Maybe I can get my mom to make this for me? Or maybe I just need to make it myself. Either way…..this one is going down easy….

  3. Your peanut butter version looks every bit as good as the chocolate–and it would take a coin toss to decide which to make. This one looks like it has PB baked into the batter—the sauce drizzled over the top gives it a rich color and I bet the taste is amazing.Have a nice Memorial Day weekend!

  4. Just thinking about this cake makes my thighs get wider.  Yum!

  5. Just today we were invited to a black party, I think this will be my potluck contribution.

    Thanks for all your great recipes

  6. I love a good poke cake! Thank you!

  7. It looks delicious! thanks for your sharing.

  8. Stunning pictures as always! Should work with almond butter too, right? 

  9. This cake sounds absolutely incredible! Your photos have me swooning! 

  10. hey girl this looks really good!

  11. Found this on Pinterest & after the sheer joy to my taste buds from this AWESOME recipe, I’ve been going through your website finding other equally wonderful sounding things to try! My husband is not a peanut butter fan, and snobbishly turned his nose up while I was making this. However, after one hesitant bite, he fought me over the “good spots” (where the poke holes were). We didn’t bother with plates…who has time for that…and ate the entire thing in two days, out of the pan, without daring share with our kids ? (Okay, I gave my three-year-old one little piece to try! That’s less selfish, right? ?) Thumbs up…way up. Outstanding recipe.

    • Thanks for trying the recipe and I’m glad it came out great for you! I love that you ate it right out of the pan AND that your husband who’s ‘not a peanut butter fan’ demolished it with you :)

  12. Found this recipe on food gawker and it was amazingly delicious and for the topping I added caramel syrup with KitKat chunks :D at it went awesome!

  13. This cake looks over-the-top delicious!! I wish I was eating a slice right now :)

  14. Going to make this for my husbands birthday tomorrow, do I have to line the pan with foil? What’s the point for that? Thanks!

  15. This sounds so good. Cant wait to try making this, thank for sharing this recipe.

    Simon

  16. Found this on Pinterest! This cake looks delicious; I will definitely try this recipe, got too many kids that will enjoy this cake. Thanks for posting!

  17. I’ve actually made this before lol not from your recipe but my gma and I just thought of it one day. Except we put a cup of peanut butter in the cake mix and it makes the cake a lot more moist and it legit tastes like a “peanut butter CAKE” ❤️

  18. I tried a variation of this. I used chocolate topping instead of caramel, but next time I will use syrup instead of topping. The mixture was too thick and did not pour into the holes easily. Most of it sat on top. I would also recommend allowing the cake to cool slightly before poking the holes.

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