Peanut Butter Chocolate Cake with Condensed Milk Glaze

peanut butter chocolate cake on white plate with fork

4.76 from 45 votes

This easy peanut butter chocolate poke cake with condensed milk glaze (with more peanut butter) begins with a box cake mix. It is perfect for potlucks and can be made a few days ahead if necessary.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, peanut butter, poke cake

Servings: servings

Calories: 433kcal

Cost: $10

Ingredients

Cake Batter

15 oz Cake Mix We use Betty Crocker "Devil's Food."
12 oz Chocolate Frosting We use Betty Crocker's "Whipped Chocolate" Frosting.
½ cup Peanut Butter Creamy
4 Eggs
3/4 cup Vegetable oil
1 cup Water
1/2 cup Peanuts chopped; optional

Butter Pecan Sauce

1 can Sweetened condensed milk
½ cup Peanut Butter Creamy
⅛ cup Milk added in splashes (if needed)

Garnish

1/2 cup Peanuts chopped; or 1/2 cup roughly chopped Reese's Peanut Butter Cups
2 tbsp Chocolate sprinkles

Instructions

Make Butter Pecan Cake

Preheat the oven to 350 degrees.
In a large mixing bowl, combine cake mix and the tub of chocolate frosting, 1/2 cup peanut butter, eggs, oil, and water.
Mix batter until well blended before adding 1/2 cup chopped peanuts (if using).
Pour the batter into a greased 9 x 11 inch baking pan.
Bake for 40-50 minutes until the center no longer jiggles and the edges have pulled slightly from the pan. (Temperature can vary widely depending on oven thermostats. Keep an eye on the cake after 40 minutes. It takes my oven around 50 minutes for the cake center to completely bake in this cake.)
Check to make sure cake is firm in center with NO jiggle and edges have slightly drawn in from pan.
Set cake aside while you work on the next step.

Make Peanut Butter Glaze

In a medium saucepan, combine 1/2 cup peanut butter before adding the can of condensed milk.
Stir well until heated.
Add 2-3 splashes of milk to help mixture thin a bit and become more pourable.
Moving quickly, poke holes in the hot cake.
Then, pour the peanut butter sauce slowly over the cake until it slowly runs down the sides of the cake and covers the top.
Allow chocolate peanut butter cake to cool.
Garnish before serving.
Keep cake refrigerated but bring to room temperature before serving or heat individual pieces slightly in microwave (10-12 seconds) before serving for best taste.

Notes

This peanut butter chocolate cake can be made ahead of time and stored in the refrigerator for several days, and it still tastes fantastic! Because of the sauce, it doesn't get dry after a few days - as long as it is refrigerated.
For best taste, serve at room temperature or heat individual servings in microwave at 10-15 seconds.
Some people might prefer to double the peanut butter sauce for extra thick coverage.
Rather than crushed peanuts, you can add crushed Reese's Peanut Butter Cups for garnish.

Nutrition