Description
This Peanut Butter and Jelly Poke Cake is a fun twist on a classic sandwich, turned into a moist and flavorful dessert. With rich peanut butter cake, sweet jelly filling, and whipped topping, it’s a nostalgic treat everyone will love.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 3/4 cup creamy peanut butter
- 1 cup grape or strawberry jelly
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1/4 cup chopped peanuts (optional, for garnish)
- 2 tablespoons peanut butter (optional, for drizzling)
Instructions
- Preheat oven according to cake mix instructions and prepare cake batter as directed.
- Stir peanut butter into the batter until well combined. Pour into a greased 9×13-inch baking dish and bake as directed on the box.
- Once baked, remove from oven and let cool for 10 minutes. Then use the handle of a wooden spoon to poke holes all over the cake.
- Warm jelly slightly in the microwave until pourable, then pour it over the cake, spreading it to fill the holes. Let the cake cool completely.
- Spread whipped topping evenly over the cake.
- Optional: drizzle with extra peanut butter and sprinkle chopped peanuts on top.
- Refrigerate for at least 1 hour before serving.
Notes
- You can use any flavor of jelly or jam you prefer.
- Warm the peanut butter slightly if drizzling for easier handling.
- Best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg