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Peanut Butter and Jelly Poke Cake

This fun and nostalgic dessert combines the classic flavors of a PB&J sandwich in a moist cake filled with jelly and topped with a creamy peanut butter frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
  

  • 1 box yellow or white cake mix (15.25 oz / 432 g), plus ingredients on package
  • 1 cup grape or strawberry jelly
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk (more as needed)
  • 1 teaspoon vanilla extract
  • 1/4 cup grape or strawberry jelly, warmed for drizzling
  • 1/4 cup chopped peanuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare and bake the cake in a 9×13 inch baking dish according to package instructions.
  • Let the cake cool for about 10 minutes after baking.
  • Use the handle of a wooden spoon or straw to poke holes all over the cake, about 1 inch apart.
  • Warm 1 cup of jelly for 30 seconds in the microwave to make it pourable. Pour or spoon jelly into the holes, allowing it to seep in.
  • Let the cake cool completely and refrigerate for 1 hour.
  • In a large bowl, beat peanut butter and butter until creamy. Gradually add powdered sugar, milk, and vanilla extract. Mix until frosting is smooth and spreadable.
  • Spread the frosting evenly over the cooled cake.
  • Warm remaining 1/4 cup jelly and drizzle over the frosting. Swirl gently with a knife or toothpick.
  • Sprinkle with chopped peanuts if desired. Slice and serve.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 9gSodium: 330mgFiber: 1gSugar: 33g
Keyword PB&J Cake, Peanut Butter Cake, Poke Cake
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