Easy Peanut Butter and Jelly Poke Cake Everyone Will Love

There’s something so nostalgic and comforting about a peanut butter and jelly sandwich—it takes you right back to school lunches and childhood picnics. Now imagine those classic flavors transformed into a rich, tender, and joyfully sweet dessert. This Peanut Butter and Jelly Poke Cake is exactly that—a delightful fusion of peanut butter and jelly in moist, fluffy cake form. And the best part? It’s incredibly easy to make, uses simple ingredients, and is a total crowd-pleaser.

Whether you’re baking for a birthday, potluck, or just a weeknight treat for your family, this cake is bound to steal the show. You’ll love how fun it is to make and how every bite bursts with flavor.

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

To make this PB&J poke cake, you don’t need any fancy ingredients or complicated techniques. Most of what you’ll use are pantry staples, and the process couldn’t be simpler.

Start with a box of yellow cake mix (you can use white if that’s what you have), and stir in creamy peanut butter for that signature flavor. Once it’s baked, you’ll pour warmed jelly into the poked holes—this is where the magic happens! It soaks into the cake and creates sweet pockets of fruit in every slice.

The cake is then topped with a fluffy whipped topping, and for a little flair, you can drizzle more peanut butter and scatter some chopped peanuts on top. It’s soft, rich, sweet, and salty all at once.

Instructions

Step 1: Prepare the Cake Batter
Start by preheating your oven according to the directions on your cake mix box. Grease a 9×13-inch baking dish. In a large bowl, prepare the cake mix as directed on the package. Then stir in creamy peanut butter until the batter is smooth and well combined.

This addition gives the cake a subtle nuttiness that ties the entire dessert together beautifully.

Step 2: Bake the Cake
Pour the batter into your prepared pan and bake according to the box’s instructions. Every oven is a bit different, so keep an eye on the cake and test it with a toothpick toward the end of the suggested baking time. If it comes out clean or with a few moist crumbs, it’s ready!

Let the cake cool in the pan for about 10 minutes—just enough so it’s not piping hot when you poke the holes.

Step 3: Poke and Fill with Jelly
Use the handle of a wooden spoon or a thick straw to poke holes all over the cake. Make sure you go about ¾ of the way down into the cake and space the holes an inch apart. The more holes you make, the more jelly goodness will soak in.

Warm the jelly slightly in the microwave—about 20–30 seconds—just until it’s pourable. Mix with a splash of water if needed to thin it out. Then slowly pour the jelly over the cake, making sure it drizzles into every hole. Use the back of a spoon to gently spread it if necessary.

Let the cake cool completely at room temperature. You want the jelly to settle into the cake and the surface to be cool before you frost it.

Step 4: Frost and Garnish
Once your cake is cool, it’s time for the whipped topping. Gently spread it over the surface of the cake using a spatula. You’ll get a beautiful cloud-like layer that adds creaminess and contrast to the dense cake below.

If you want to jazz it up, go ahead and drizzle some warmed peanut butter over the top. Scatter chopped peanuts for crunch and maybe a few dollops of jelly for visual flair. These extras are optional—but totally recommended if you’re serving guests.

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Tips and Tricks

• Use Creamy Peanut Butter: Avoid natural peanut butters that separate; they can throw off the texture of the batter and frosting. Go for the smooth, spreadable kind for consistent results.
• Make It Ahead: This is a fantastic make-ahead dessert! Bake and assemble the cake the night before, cover, and refrigerate overnight. The flavors get even better as it chills.
• Jelly Choices: Grape and strawberry are the go-to classics, but feel free to try raspberry, blueberry, or even a mixed berry blend. You can also use jam if that’s what you have on hand.
• Customize the Toppings: Add crushed pretzels for a salty crunch, mini chocolate chips for a hint of indulgence, or even a few fresh berries to echo the fruity filling.
• Cupcake Version: Want to make it handheld? Divide the batter into a lined cupcake tin, poke holes in each cupcake, and fill with jelly individually before frosting. Super fun for kids!

Storage Instructions

This cake stores beautifully and can be enjoyed for days.

• Refrigerator: Store the covered cake in the fridge for up to 4 days. The whipped topping keeps everything moist, and the flavors will continue to meld.
• Freezer: Want to freeze it? Bake the cake and freeze it unfrosted and without the jelly. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add the jelly and topping before serving.
• Room Temperature: Because of the whipped topping and jelly, this cake is best served chilled or at room temperature—no reheating necessary!

Serving Suggestions

This cake is a total hit for any celebration. Here are a few fun ways to serve it:

• At Birthday Parties: Slice into squares and serve with extra sprinkles or candles for a nostalgic twist.
• For Weekend Treats: Pair it with a tall glass of cold milk or a cup of coffee for a cozy afternoon snack.
• At Potlucks: Because it travels so well and is easy to slice, this is a go-to dessert for sharing.

You can even turn it into a layered trifle: cube the cake, layer it with whipped topping and fresh berries in a glass bowl, and top with a jelly swirl for a stunning presentation.

Variations to Try

• Chocolate PB&J Cake: Swap the yellow cake mix for chocolate. The combo of chocolate, peanut butter, and jelly is a total flavor bomb.
• Swirled Jelly Frosting: Stir a spoonful of jelly into your whipped topping for a colorful, marbled look.
• Gluten-Free Option: Use a gluten-free yellow cake mix and double-check your jelly and toppings are gluten-free, too.
• Extra Moist: Add a tablespoon of sour cream or a splash of milk to the cake batter to make it even softer.

Frequently Asked Questions

Can I use homemade jelly?
Absolutely! Homemade jelly or jam adds an extra personal touch and often brings a more robust fruit flavor.

What kind of peanut butter should I use?
Stick with smooth, creamy peanut butter. Natural varieties that separate can be tricky and won’t give you the consistency you want.

Can I frost the cake with something other than whipped topping?
Sure! Cream cheese frosting or a homemade peanut butter buttercream would both be delicious alternatives.

My frosting is too thick—what should I do?
Add a tablespoon of milk or cream at a time until you reach the right consistency. You want it to be soft and spreadable.

Can I use jam instead of jelly?
Yes! Jam works just as well, especially if you love bits of fruit throughout your filling.

How do I prevent sogginess?
Be sure the cake cools fully before adding jelly. And don’t overdo it—just enough jelly to fill the holes and soak in without drowning the cake.

Can this be made into cupcakes?
Yes, and they’re adorable! Poke a few small holes in each cupcake and fill them individually. It’s a fun twist and perfect for portion control.

What if I want it less sweet?
You can cut the amount of jelly slightly, and go light on the whipped topping or use a sugar-free version.

Final Thoughts

This Peanut Butter and Jelly Poke Cake is the ultimate comfort dessert. It’s simple enough to make on a weeknight but fun and festive enough for special occasions. The peanut butter flavor in the cake, the burst of fruity jelly in every bite, and that dreamy whipped topping make for an unforgettable combination.

So grab your mixing bowl and whip this one up—it’s guaranteed to bring smiles to your table. Whether you’re feeding kids or just feeling nostalgic, this cake is sweet, satisfying, and always a hit!