Food | Snacks | Dessert

Reese's Pieces Espresso Poke Cake Is The Perfect Pick-Me-Up

I couldn’t wait any longer for Reese's to make a coffee flavor for one of their delicious treats! So I sprang into action with one of the easiest desserts ever…...Poke cake!

Finally I’ve done it, a Reese coffee poke cake! With a fudge cake as my base and simply adding instant espresso to the cake mix for a rich mocha flavor. Secondly smother creamy peanut butter pudding all over it and top with cool whip and mini reeses!  

Nothing pairs better than peanut butter and chocolate. There is something to be said about the way they put those perfect little cups together. Right amount peanutty taste with a thin layer of chocolate. A flavor combination I have tried to replicate with other things but it never turns out as good. I have decided to leave it to the professionals and use these tasty little treats to jazz up some other desserts.

This poke cake perfectly pairs my love of coffee and my favorite chocolaty treat! Super easy to make and can feed an army! OR just savor the whole thing for yourself.

Want more Poke cakes? Check out:

Strawberry Banana Poke Cake

Blueberry Cheesecake Poke

Boston Cream Poke Cake

To make, preheat oven to 350 degrees. Prepare a 9x13 baking pan with nonstick spray. Prepare the cake mix according to box directions, stirring in 2 tablespoons instant espresso powder until well-combined.

Pour batter into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the cake from the oven, and using the handle of a wooden spoon, poke holes all over the top.

Working quickly, in a medium mixing bowl, whisk together the milk, peanut butter, and instant pudding until just-combined.

Pour pudding mixture evenly over the cake, smoothing it into all the holes. Chill the cake for 4 hours.

Microwave 2 cups chocolate chips, heavy cream, and 1 tablespoon of instant espresso powder on 30-second intervals, stirring in between, until smooth and well-combined, about 1 minute total.

Pour chocolate mixture evenly over the cake, then chill once more until set.

Top with cool whip, cut pieces of mini Reese's and lightly dust with instant espresso powder.  

Serve up and enjoy this delightful combination. The perfect, any time of day, pick-me-up!

Print Recipe

Ingredients:

  • 1 box chocolate fudge cake mix, plus ingredients required on the box
  • 3 tablespoons instant espresso powder, divided
  • 2 cups milk
  • 1 cup creamy peanut butter
  • 1 box chocolate fudge instant pudding
  • 2 cups chocolate chips
  • 3/4 cup heavy cream
  • 8 ounces Cool Whip
  • 12 Reese’s peanut butter cups, quartered
  • Additional instant espresso powder, to garnish

Directions:

  1. Preheat oven to 350 degrees. Prepare a 9x13 baking pan with nonstick spray.
  2. Prepare the cake mix according to box directions, stirring in 2 tablespoons instant espresso powder until well-combined.
  3. Pour batter into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
  4. Remove the cake from the oven, and using the handle of a wooden spoon, poke holes all over the top.
  5. Working quickly, in a medium mixing bowl, whisk together the milk, peanut butter, and instant pudding until just-combined. Pour pudding mixture evenly over the cake, smoothing it into all the holes. Chill the cake for 4 hours.
  6. Microwave 2 cups chocolate chips, heavy cream, and 1 tablespoon of instant espresso powder on 30-second intervals, stirring in between, until smooth and well-combined, about 1 minute total. Pour chocolate mixture evenly over the cake, then chill once more until set.
  7. Top with Cool Whip, Mini Reese's Pieces and lightly dust with instant espresso powder.