Description
A fun twist on the classic sandwich, this Peanut Butter and Jelly Poke Cake combines moist yellow cake, sweet jelly, and a creamy peanut butter topping for a nostalgic and delicious dessert.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 cup grape or strawberry jelly
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- Whipped cream or whipped topping (optional, for garnish)
- Chopped peanuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions and bake in a 9×13 inch pan.
- Allow cake to cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- Warm the jelly slightly in the microwave until pourable, then pour over the cake, allowing it to soak into the holes.
- In a mixing bowl, combine peanut butter, powdered sugar, milk, and vanilla extract. Beat until smooth and creamy.
- Spread the peanut butter mixture evenly over the cake.
- Chill the cake in the refrigerator for at least 1 hour.
- Before serving, optionally top with whipped cream and chopped peanuts.
Notes
- You can use any flavor of jelly you prefer.
- For extra flavor, swirl additional jelly on top before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg