Peanut Butter and Jelly Poke Cake is a fun and nostalgic dessert that combines the classic flavors of peanut butter and jelly in a moist, sweet cake. This easy-to-make treat is perfect for family gatherings, potlucks, or just a special dessert at home.
Why You’ll Love This Recipe
- It’s a delicious twist on the classic peanut butter and jelly sandwich.
- Super easy to make using simple ingredients.
- Perfect balance of sweetness and nutty richness.
- Great for any occasion, from birthdays to casual family dinners.
- Moist and flavorful with a delightful texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix (or homemade yellow cake)
- Eggs
- Vegetable oil
- Water
- Peanut butter
- Sweetened condensed milk
- Grape jelly (or your preferred flavor)
- Whipped topping
- Chopped peanuts (for garnish)
Directions
- Prepare the Cake: Bake the yellow cake mix according to the package instructions in a 9×13-inch pan. Allow it to cool slightly.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake.
- Add Peanut Butter Filling: Warm the peanut butter slightly until smooth and mix it with sweetened condensed milk. Pour the mixture into the holes of the cake.
- Add Jelly: Heat the jelly until slightly runny and drizzle it over the top of the cake, letting it seep into the holes.
- Top with Whipped Cream: Spread an even layer of whipped topping over the entire cake.
- Garnish: Sprinkle chopped peanuts on top for added crunch and extra peanut flavor.
- Chill and Serve: Refrigerate the cake for at least an hour before serving to let the flavors meld together.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 40 minutes
Variations
- Use strawberry or raspberry jelly for a different fruity twist.
- Swap yellow cake for chocolate cake for a richer dessert.
- Add a layer of peanut butter frosting for an extra indulgent treat.
- Mix crushed pretzels into the topping for a salty-sweet contrast.
- Use crunchy peanut butter for extra texture.
Storage/Reheating
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- If you prefer a slightly warm cake, microwave individual slices for 10-15 seconds before serving.
- This cake is best served cold but can be left at room temperature for about 30 minutes before serving.
FAQs
How do I keep the cake from becoming too soggy?
Allow the cake to cool completely before adding the peanut butter mixture and jelly to prevent excessive moisture buildup.
Can I use homemade cake instead of a cake mix?
Yes, you can use a homemade yellow cake if you prefer. Just ensure it’s fully cooled before poking holes.
What type of jelly works best for this recipe?
Grape jelly is the classic choice, but strawberry, raspberry, or even mixed berry jelly works great.
Can I use fresh whipped cream instead of store-bought whipped topping?
Yes, fresh whipped cream works wonderfully, but stabilize it with a bit of powdered sugar to keep it from deflating.
How far in advance can I make this cake?
You can make this cake up to 24 hours in advance. Just store it in the refrigerator until ready to serve.
Can I freeze this cake?
Freezing is not recommended, as the jelly and whipped topping can change texture when thawed.
What’s the best way to poke holes in the cake?
Use the handle of a wooden spoon or a thick straw to create evenly spaced holes.
Can I use almond butter instead of peanut butter?
Yes, almond butter or other nut butters can be substituted for peanut butter.
How can I make this cake gluten-free?
Use a gluten-free cake mix or a homemade gluten-free cake recipe.
Can I add chocolate to this cake?
Absolutely! Drizzle melted chocolate over the top or add chocolate chips to the cake batter for a peanut butter-chocolate twist.
Conclusion
Peanut Butter and Jelly Poke Cake is a nostalgic and delicious dessert that brings back childhood memories with every bite. It’s simple to make, full of rich flavors, and perfect for any occasion. Whether you stick to the classic peanut butter and grape jelly combo or get creative with variations, this cake is sure to be a hit!
Print
Peanut Butter and Jelly Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A fun twist on the classic PB&J sandwich! This soft, moist cake is infused with sweet jelly and topped with a creamy peanut butter frosting. Perfect for parties, potlucks, or a nostalgic treat at home.
Ingredients
For the Cake:
- 1 box (15.25 ounces) yellow cake mix
- 4 large eggs
- 1 1/4 cups milk
- 1/2 cup salted butter, melted
- 1 cup creamy peanut butter
For the Filling:
- 1 cup strawberry jam
For the Frosting:
- 1/2 cup creamy peanut butter
- 8 ounces whipped topping
For the Topping:
- 1/4 cup strawberry jam
- 1/4 cup creamy peanut butter
- 1/4 cup chopped peanuts
Instructions
-
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the yellow cake mix and 1 cup of peanut butter until crumbly.
- Add the eggs, milk, and melted butter to the mixture. Blend at low speed until moistened, then beat for 2 minutes at high speed.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack for 15 minutes.
-
Add the Filling:
- Using the end of a wooden spoon, poke holes all over the warm cake.
- Microwave 1 cup of strawberry jam for about 30 seconds, until thin. Carefully pour the jam evenly over the cake, ensuring it fills the holes.
- Let the cake cool completely, approximately 1 hour.
-
Prepare the Frosting:
- In a medium bowl, beat ½ cup of peanut butter with an electric mixer on high speed for 2 minutes.
- Gently fold in the whipped topping in thirds, ensuring it’s well blended after each addition.
- Spread the peanut butter frosting over the cooled cake.
Add the Toppings:
- Place ¼ cup of strawberry jam and ¼ cup of peanut butter into two separate bowls. Microwave each for about 10 seconds, until thin.
- Drizzle both the warmed jam and peanut butter over the frosted cake.
- Sprinkle the chopped peanuts on top.
-
Serve:
- Serve immediately, or store in the refrigerator until ready to serve
Notes
- Feel free to use your favorite flavor of jam or jelly for the filling.
- Chopped peanuts add a delightful crunch, but they are optional.
- Store any leftovers in the refrigerator for up to 3-5 days
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