Easy Peanut Butter and Jelly Poke Cake

If you’re a fan of peanut butter and jelly sandwiches, get ready to fall in love with your new favorite dessert: Peanut Butter and Jelly Poke Cake. This nostalgic treat takes all the comforting flavors of a classic PB&J and transforms them into a moist, sweet, and creamy cake that’s perfect for any occasion. Whether you’re whipping it up for a birthday, potluck, or just because you’re craving something fun and delicious, this cake is always a crowd-pleaser.

Why You’ll Love This Cake

This poke cake isn’t just tasty—it’s also easy to make and wonderfully customizable. You start with a basic white or yellow cake mix, poke holes into the baked cake, and then fill those holes with warm, gooey jelly. The cake soaks up the jelly like a sponge, creating pockets of fruity sweetness in every bite. Then comes the real magic: a rich, fluffy peanut butter frosting that’s good enough to eat by the spoonful.

Trust me, once you’ve had a bite, this cake will quickly become a family favorite!

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box (15.25 oz) yellow or white cake mix (plus the eggs, oil, and water listed on the box)
• 1 cup grape or strawberry jelly (or your favorite variety)
• 1/4 cup water (optional, to help thin the jelly if needed)

For the Peanut Butter Frosting:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4–1/2 cup heavy cream or milk (adjust for consistency)
• 1 teaspoon vanilla extract

Optional Toppings:

• 1/4 cup jelly (for drizzling)
• 1/4 cup chopped peanuts (for crunch)
• Fresh berries (for color and freshness)

Instructions

Prepare and Bake the Cake

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish, or line it with parchment for easy cleanup.

Mix your cake according to the box directions—typically with eggs, oil, and water—and pour it into the pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The kitchen will already start to smell amazing!

Let the cake cool for about 10 minutes after baking. You want it to be warm but not hot when you move on to the next step.

Poke and Fill the Cake with Jelly

This is where the “poke cake” magic happens!

Using the handle of a wooden spoon or a thick straw, gently poke holes all over the surface of the warm cake. Space the holes about 1 inch apart. Don’t worry if the cake looks a little messy—it’s all going to be hidden under frosting soon!

Warm the jelly in the microwave for 30 seconds to 1 minute, just enough to make it pourable. Stir in a splash of water if it seems too thick.

Carefully spoon or pour the jelly over the cake, making sure it seeps into the holes. You can use a spatula to help guide it into every crevice. Once filled, let the cake cool completely before frosting.

Make the Creamy Peanut Butter Frosting

While the cake cools, it’s time to whip up the frosting.

In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy—about 2–3 minutes. Slowly add the powdered sugar, one cup at a time, mixing on low speed until combined.

Add the vanilla extract and start with 1/4 cup of milk or heavy cream. Beat until the frosting is light and spreadable. If it’s too thick, add more cream, one tablespoon at a time, until you reach your desired consistency. You’re looking for something creamy and smooth but not runny.

Assemble and Decorate the Cake

Once your cake is completely cool, spread the peanut butter frosting evenly over the top. Smooth it out with an offset spatula or the back of a spoon.

To take it up a notch, warm the remaining 1/4 cup of jelly and drizzle it over the frosting. Use a knife or toothpick to swirl the jelly into the frosting for a gorgeous marbled effect.

Finish with chopped peanuts for crunch and a few fresh berries if you’re feeling fancy.

Serving Suggestions

This Peanut Butter and Jelly Poke Cake is perfect for:

• Birthday parties
• School bake sales
• Family get-togethers
• Potlucks and BBQs
• Weeknight dessert cravings

Cut into generous squares and serve it chilled or at room temperature. Either way, it’s sure to bring smiles to every face at the table.

Tips and Tricks

Use creamy peanut butter – Stick with classic creamy peanut butter for the smoothest frosting. Avoid natural peanut butter, which can be oily and hard to mix.

Warm the jelly – A few seconds in the microwave makes the jelly easier to pour and spread. Stir well to eliminate lumps.

Cool the cake completely before frosting – This prevents the frosting from melting and keeps the layers distinct.

Make ahead – You can bake and poke the cake the day before, then add frosting and toppings just before serving.

Flavor swaps – Try raspberry, blueberry, or even apricot jelly for a fun twist. Each one offers a different sweet-tart flavor.

Add crunch – Crushed pretzels or graham crackers make a fun and salty-sweet topping.

Storage Instructions

Refrigerator: Store your finished cake covered in the refrigerator for up to 4 days. The flavors actually improve after a day as the jelly soaks deeper into the cake.

Freezer: Want to make it ahead? You can freeze the unfrosted cake (wrapped tightly) for up to 2 months. Let it thaw completely before adding jelly and frosting.

No reheating needed: This cake is best served cold or at room temperature—no oven time required after baking.

Variations to Try

Chocolate PB&J Cake: Use a chocolate cake mix for an extra indulgent version. The combo of chocolate, peanut butter, and jelly is out-of-this-world good.

Swirled Frosting: Add a couple of tablespoons of jelly directly into the frosting for a pretty pink swirl effect.

Gluten-Free Option: Use a gluten-free cake mix to make this dessert friendly for everyone.

Cupcake Version: Divide the batter into cupcake liners, poke holes in each cupcake, and fill with jelly before frosting. Perfect for portion control and easy serving!

Extra Moist Version: Want a richer cake? Replace the water in the cake mix with milk and add a spoonful of sour cream to the batter. It makes a noticeable difference!

FAQs

Can I use homemade jelly or jam?
Absolutely! In fact, homemade jelly adds a lovely fresh flavor and makes the cake feel extra special.

What kind of peanut butter should I use?
Stick with smooth, processed peanut butter like Jif or Skippy. Natural peanut butter separates and won’t give you that creamy, spreadable texture.

Can I frost the cake ahead of time?
Yes, but for best results, wait until the day you serve it to add the frosting and toppings. This keeps everything fresh and pretty.

How do I make the jelly drizzle look nice?
Warm it gently and drizzle with a spoon. Swirl with a knife or skewer in an “S” motion for an elegant marbled look.

Can I skip the peanuts on top?
Of course! The peanuts are totally optional and can be left out if you prefer a smoother texture or have allergy concerns.

Can I double this recipe?
Yes! Just use two 9×13 pans or one large sheet pan and double the frosting.

Conclusion

This Easy Peanut Butter and Jelly Poke Cake is the kind of dessert that brings people together. It’s a playful, nostalgic treat that delivers big flavor with minimal effort. Whether you’re reliving childhood memories or introducing your kids to the magic of PB&J in cake form, you’re going to love every moist, sweet, peanut buttery bite.

Serve it up at your next party or make it just because—it’s that good. Enjoy!