Description
A fun twist on the classic sandwich, this Peanut Butter and Jelly Poke Cake combines moist yellow cake with sweet jelly filling and a creamy peanut butter topping.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients called for on the box)
- 1 cup strawberry or grape jelly
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- Whipped topping, for garnish (optional)
- Chopped peanuts, for garnish (optional)
Instructions
- Preheat the oven according to the cake mix instructions and prepare a 9×13-inch baking pan.
- Prepare and bake the cake as directed on the box.
- Allow the 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 it becomes pourable, then pour it over the cake, letting it seep into the holes. Cool completely.
- In a bowl, mix the peanut butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Spread the peanut butter mixture evenly over the cooled cake.
- Refrigerate the cake for at least 1 hour before serving.
- Top with whipped topping and chopped peanuts if desired.
Notes
- You can use any flavor of jelly or jam that you prefer.
- For easier spreading, microwave the peanut butter frosting for 10-15 seconds.
- This cake is best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg