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Peanut Butter and Jelly Poke Cake

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  • Author: Kimberly
  • 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

Scale

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