Instructions

1. Preheat the oven to 350°F. Prepare and bake cake according to box directions in a 9×13 dish.
2. Using the handle of a wooden spoon, poke holes all over the warm cake (less than an inch apart). Set aside to cool slightly and make the filling.
3. Place peanut butter in a microwave-safe bowl and microwave in 15-second intervals, stirring in between until smooth. Stir in sweetened condensed milk until smooth.
4. In a separate large bowl, whisk together the pudding mix and milk just until smooth but not thickened. Then, quickly whisk in the warmed-up peanut butter mixture.
5. Since the filling thickens quickly, the easiest way to generously fill the holes in the cake is to use a ziplock bag. Transfer about half of the mixture into a zip-lock bag, cut off the corner, and pipe into the holes. Spread the remaining mixture evenly on top and place it in the fridge to cool until the filling sets (approximately 2 hours).
6. To make the topping, beat softened cream cheese and vanilla extract for a minute. Then add powdered sugar and about a third of heavy whipping cream, and mix on low to combine. Slowly pour in the remaining heavy whipping cream. Continue mixing on medium-high speed until stiff peaks form. Spread the topping over the cooled cake.
7. Melt about ¼ cup of peanut butter and drizzle over the cake. Use a skewer to create a more marbled pattern of swirls. Garnish with chopped Reese’s cups and Reese’s pieces.
8. Store in the fridge for 5-6 days.