Peanut Butter and Jelly Poke Cake
Peanut butter and jelly poke cake takes the classic sandwich combination and turns it into a fun, crowd-pleasing dessert. Every bite is packed with that perfect PB&J flavor you already love. It is hard to beat a slice of this one!
Servings: 16 servings
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
Makes: 9 x 13inch rectangle, 2inch height
Instructions
- Preheat oven to 350℉ and grease a 9x13-inch pan.
- In a large mixing bowl, combine 15.25 ounce yellow cake mix, 1 cup creamy peanut butter, ½ cup butter, 4 large eggs, and 1¼ cups milk. Blend on low speed until incorporated. Then blend on medium speed for 2 minutes.
- 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 1 cup 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.
- Cool the cake, then chill for at least an hour.
- Spread 8 ounces Cool Whip 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.
- Store in the refrigerator until ready to serve.
Nutrition
Serving: 1Serving | Calories: 303kcal | Carbohydrates: 45g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 306mg | Potassium: 179mg | Fiber: 1g | Sugar: 27g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg
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