#59 Skinny Chocolate Peanut Butter Poke Cake

Holy cow, what did I just do? This is the easiest, cheapest and one of the yummiest health-ified desserts I've made, and I am so excited about it.

I kept seeing "healthy" boxed cake mix recipes with Greek yogurt and lemon cake, or Greek yogurt with carrot cake, but I wanted to do a little twist on that. Chocolate Peanut Butter Poke Cake, but not filled with eggs, oil, sweetened condensed milk, chocolate sauce, and everything else delicious but equally terrible for you.

So, I tested out this Greek yogurt cake and it was a success! Chocolate cake, topped with chocolate pudding that soaks into this moist, dense cake, topped with a super easy whipped peanut butter spread, topped AGAIN with mini chocolate chips (if you wish). How miraculous.

I made only half a batch (using half a box of cake mix) since this was a tester recipe. But now that I know how yummy it is, I may or may not have to go stock up on boxes of chocolate cake mix...

If you are a chocolate and peanut butter lover (which is basically everyone, be honest), try this recipe! It is so simple, moist and AMAZING, not to mention skinny!

Skinny Chocolate Peanut Butter Poke Cake
Prep Time: 10 minutes. Cook time: 30 minutes. Chill time: 2 hours. Total time: 2 hours, 40 minutes. 
Yields: 9x13 pan; 15-18 pieces of cake 


15.25 oz. box chocolate cake mix (I used Pillsbury Devil's Food)
1 cup Greek yogurt (plain or vanilla)
1 cup water
2 - 1.4 oz. boxes Sugar Free, Fat Free Chocolate Pudding Mix
4 cups skim milk
1 cup natural creamy peanut butter
8 oz. container Sugar Free Cool Whip
mini chocolate chips, chocolate syrup, etc. for serving, optional


1. Preheat oven to 350 degrees. Lightly spray a glass 9x13 pan with cooking spray. Set aside.

2. In a medium bowl, using an electric mixer, mix together cake mix, yogurt and water on medium speed until smooth, about 2 minutes. Pour into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool 5 minutes.

3. While cake is cooling, whisk pudding mixes and milk for about 2 minutes. The pudding will start to thicken, but should not be set up.

4. After the cake has cooled 5 minutes, use a straw or end of a wooden spoon to generously poke cake with holes, being careful to not poke all the way through. Using a spatula, carefully pour pudding evenly over the cake, making sure to fill in all holes. Cover and refrigerate at least 2 hours.

5. When ready to serve, stir together peanut butter and Cool Whip  in a medium bowl until combined. Spread over cooled cake. Add additional toppings if desired. Cut and serve!


*Recipe can easily be halved and baked in an 8x8 or 9x9 pan like I used in the pictures. To do so, simply half everything in the recipe and reduce baking time on cake. To half the boxed cake, use 1 1/2 cups of cake mix, unpacked.

Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

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