Peanut butter and jelly poke cake takes the classic sandwich combination and turns it into a fun cake. This is a dessert that everyone is sure to love.
If you have spent much time in my little corner of the internet, you know I am a big fan of peanut butter. It is hard to beat a slice of warm toast with slightly melted peanut butter on top.
Of course, I love peanut butter recipes as well. There are so many fun ways to enjoy it.
Lately, though, it has been fun to play with peanut butter and jelly recipes. We have everything from peanut butter and jelly dip to peanut butter and jelly french toast.
We love peanut butter and jelly thumbprint cookies too. This cake, however, might have just jumped to the top of the favorites list.
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It is a doctored up cake mix recipe, so it is pretty simple to make. Instead of using the ingredients called for on the box, you use peanut butter, milk, and eggs.
The result is still nice and fluffy with a really nice peanut butter flavor. As the poke cake part of the name suggests, you poke holes in the cake when it comes out of the oven.
Those holes get filled with jelly. I used strawberry, but you can use your favorite kind.
I was tempted to whip up some peanut butter cream cheese frosting. In the end, I opted against it thinking it would be too rich.
So I spread some Cool Whip over the cake and drizzled on some more peanut butter and jelly. It was absolutely delicious!
I can’t wait to hear what you think about it. I hope you enjoy it as much as we did!
Peanut Butter and Jelly Poke Cake
Ingredients
- 15.25 ounce yellow cake mix
- 1 cup creamy peanut butter
- ½ cup butter melted
- 1¼ cups milk
- 4 large eggs
- 1 cup jelly
- 8 ounces Cool Whip
- optional: additional peanut butter, jelly, and chopped peanuts for topping
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan.
- In a large mixing bowl, combine the cake mix, peanut butter, butter, eggs, and milk. Blend on low speed until incorporated. Then blend on medium speed for 2 minutes.15.25 ounce yellow cake mix, 1 cup creamy peanut butter, 1¼ cups milk, 4 large eggs, ½ cup butter
- Pour batter into prepared pan. Bake for 30-40 minute or until the center bounces back when lightly touched with a finger.
- When the cake is done, poke holes throughout with the handle of a wooden spoon.
- Warm up the jelly for 30 seconds to a minute in the microwave. Pour the warm jelly over the warm cake, spreading to get as much jelly as possible into the holes.1 cup jelly
- Cool the cake, then chill for at least an hour.
- Spread the whipped topping over the cake. If desired, warm up a couple of Tablespoons more of peanut butter and jelly to drizzle over the cake. For some crunch, you can sprinkle with chopped peanuts.8 ounces Cool Whip
- Store in the refrigerator until ready to serve.
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This sounds and looks so delicious! I love poke cakes…fabulous combo!
I hope you’ll give it a try!
I bet my boys would love this! I should make it at Easter!
You should!