Peanut Butter and Jelly Poke Cake

Why You’ll Love This Recipe

Peanut Butter and Jelly Poke Cake is a fun twist on the classic sandwich, turned into a moist, flavorful dessert. With a tender vanilla or yellow cake base, creamy peanut butter topping, and sweet jelly filling oozing through the poked holes, this cake is a nostalgic yet elevated treat perfect for all ages. It’s easy to make, ideal for gatherings, and brings comfort in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vanilla or yellow cake mix
eggs
vegetable oil
water
creamy peanut butter
sweetened condensed milk
grape or strawberry jelly
whipped topping (like Cool Whip)
powdered sugar
milk
vanilla extract
chopped peanuts (optional for garnish)

directions

Prepare the cake mix according to package instructions using eggs, water, and oil.

Bake the cake in a 9×13-inch pan until a toothpick inserted comes out clean.

Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.

In a bowl, whisk together peanut butter and sweetened condensed milk until smooth. Pour this mixture evenly over the cake, allowing it to seep into the holes.

Microwave the jelly until slightly melted and pourable, then drizzle it over the cake, making sure it also gets into the holes.

Let the cake cool completely.

In another bowl, mix whipped topping with powdered sugar, milk, and vanilla extract until fluffy. Spread over the top of the cake.

Refrigerate for at least 2 hours before serving.

Sprinkle with chopped peanuts if desired.

Servings and timing

This recipe yields approximately 12-15 servings.
Preparation time: 15 minutes
Baking time: 30-35 minutes
Cooling and assembly time: 2 hours
Total time: about 2 hours 50 minutes

Variations

Use raspberry, blackberry, or apricot jelly for a unique flavor spin.
Swap yellow cake with chocolate or peanut butter-flavored cake for a richer experience.
Top with sliced fresh strawberries or bananas for added texture and taste.
Add a swirl of jelly into the whipped topping for a marbled look.

storage/reheating

Store Peanut Butter and Jelly Poke Cake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices in airtight containers for up to 2 months.
Thaw in the fridge overnight and enjoy chilled or at room temperature.

FAQs

Can I use homemade cake instead of boxed mix?
Yes, any basic yellow or vanilla cake recipe will work.

What kind of peanut butter is best?
Creamy peanut butter is ideal for smooth texture, but chunky can add some crunch.

Can I use natural peanut butter?
Natural varieties may separate or be too oily; use with caution or stir thoroughly.

Does this cake need to be refrigerated?
Yes, due to the whipped topping and condensed milk layer.

Can I make it ahead of time?
Absolutely! It actually tastes better after chilling for several hours or overnight.

Is this cake very sweet?
It’s sweet, but balanced by the peanut butter’s richness.

Can I make it nut-free?
Substitute peanut butter with sunflower seed butter and omit chopped peanuts.

Can I use jam instead of jelly?
Yes, jam works well but may have more texture due to fruit bits.

Do I need to warm the jelly?
Yes, warming helps it pour easily and soak into the cake.

Can I add extra toppings?
Yes, crushed graham crackers, mini chocolate chips, or even a drizzle of melted peanut butter are great options.

Conclusion

Peanut Butter and Jelly Poke Cake is the perfect dessert mashup of childhood comfort and decadent indulgence. With layers of flavor and texture in every bite, it’s a guaranteed crowd-pleaser for birthdays, potlucks, or just because. Easy to make and endlessly customizable, it’s a recipe you’ll want to keep on repeat.

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