Recipe Background
Is it fair to call the Hallelujah Poke Cake a holy experience? Well, it certainly is a transcendent taste experience! The moist chocolate cake is soaked with creamy peanut butter pudding, topped with luscious and rich chocolate frosting, and finished off with more chocolate and peanut butter goodness! This is a divinely delicious dessert, which is why we call it the Hallelujah Poke Cake!
Is it fair to call the Hallelujah Poke Cake a holy experience? Well, it certainly is a transcendent taste experience! The moist chocolate cake is soaked with creamy peanut butter pudding, topped with luscious and rich chocolate frosting, and finished off with more chocolate and peanut butter goodness! This is a divinely delicious dessert, which is why we call it the Hallelujah Poke Cake!
Ingredients
- 1 (15.25-ounce) box chocolate cake mix plus the ingredients called for on the package
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 3 1/2 cups whole milk chilled
- 1 1/4 cups creamy peanut butter divided
- 1 (16-ounce) container chocolate frosting
- 1/4 cup chocolate sauce optional
- 20 miniature peanut butter chocolate cups roughly chopped
Directions
- Preheat the oven, according to the package directions on the cake box.
- Prepare the chocolate cake batter according to the package directions, using the ingredients called for on the package.
- Transfer the cake batter to a 9x13-inch baking pan, spreading it out evenly.
- Bake the chocolate cake according to the package directions.
- Allow the cake to cool completely.
- Using the thin, round handle of a wooden spoon or a wooden skewer, poke holes in the cake every 1-1 1/2 inches.
- In a large bowl, add the pudding mix and the milk and whisk until well-combined.
- Add 1 cup of the peanut butter to the pudding mixture and whisk until the pudding is smooth and starts to thicken slightly.
- Pour the pudding mixture over the cake and using a spatula, spread it out into an even layer. Make sure to press the pudding down into the holes of the cake.
- Cover the cake with plastic wrap and refrigerate the cake for at least 2 hours.
- Transfer the cake from the refrigerator, uncover it, and frost it with the chocolate frosting.
- In a microwave-safe bowl, add the remaining peanut butter and microwave until it reaches a pourable consistency, about 20-30 seconds.
- Drizzle the cake evenly with the warm peanut butter and the chocolate sauce.
- Top the cake evenly with the peanut butter chocolate cup pieces.
- Slice and serve.
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