Peanut Butter and Jelly Poke Cake is a nostalgic dessert turned into a moist, rich, and fun cake. With a soft peanut butter base, sweet jelly filling, and creamy topping, this cake is a delicious twist on the classic sandwich, perfect for potlucks, birthdays, or anytime you want a crowd-pleasing treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow cake mixeggswatervegetable oilcreamy peanut butteryour favorite jelly or jam (strawberry, grape, or raspberry)sweetened condensed milkwhipped topping (like Cool Whip)chopped peanuts (optional)powdered sugar (optional, for garnish)
directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the cake mix according to package instructions, then stir in peanut butter until fully incorporated.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
Warm the jelly slightly in the microwave and spoon or pour it over the cake, making sure it seeps into the holes.
Pour sweetened condensed milk evenly over the top.
Let the cake cool completely, then spread whipped topping over the surface.
Sprinkle with chopped peanuts and a dusting of powdered sugar if desired.
Chill for at least 1 hour before serving.
Servings and timing
This recipe serves 12-15 people.Preparation time: 10 minutesBaking time: 25-30 minutesCooling and assembly time: 60-90 minutesTotal time: 1 hour 45 minutes – 2 hours 10 minutes
Variations
Use chocolate cake mix for a Reese’s-style twist.
Swap peanut butter for almond or sunflower seed butter for allergy-friendly versions.
Add a swirl of jelly into the batter before baking for extra flavor.
Use homemade jam for a rustic, fruitier taste.
Top with a peanut butter drizzle or melted white chocolate.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days.Best served chilled or at room temperature. Freezing is not recommended due to the topping.
FAQs
Can I use homemade cake?
Yes, a basic yellow or vanilla cake from scratch works well too.
Does the jelly soak in well?
Yes, warming it slightly helps it fill the holes and infuse the cake.
Can I use crunchy peanut butter?
Yes, for added texture—just ensure it mixes smoothly into the batter.
Can I skip the condensed milk?
It adds extra moisture, but you can reduce the amount or skip if preferred.
Can I make this ahead of time?
Yes, it tastes even better after chilling overnight.
Is this kid-friendly?
Absolutely! It’s fun, familiar, and delicious for all ages.
Can I use natural peanut butter?
Yes, but make sure it’s well stirred and not too oily or dry.
Can I make this gluten-free?
Use a gluten-free cake mix and check your jelly and condensed milk for gluten content.
Can I use fresh fruit on top?
Yes, sliced strawberries or raspberries pair beautifully with the flavors.
Do I have to chill it?
Yes, chilling helps the layers set and enhances the flavor.
Conclusion
Peanut Butter and Jelly Poke Cake is a playful, flavorful dessert that brings childhood memories to life in every bite. With its moist texture, creamy topping, and sweet jelly pockets, it’s a guaranteed hit for any occasion. Make it once, and it just might become your new favorite cake.
PrintPeanut Butter and Jelly Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter and Jelly Poke Cake is a fun twist on the classic sandwich. A moist yellow cake is filled with sweet jelly and topped with a creamy peanut butter frosting. It’s an easy, crowd-pleasing dessert that brings back childhood memories with every bite.
Ingredients
For the cake:
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1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)
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1 cup grape or strawberry jelly
For the frosting:
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1/2 cup unsalted butter, softened
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1 cup creamy peanut butter
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2 cups powdered sugar
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1/4 cup milk (more if needed for consistency)
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1/2 tsp vanilla extract
Optional toppings:
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Chopped peanuts
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Extra jelly drizzle
Instructions
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Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with nonstick spray.
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Make the cake according to package directions and bake in the prepared pan.
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Once baked, remove from oven and let cool for about 10 minutes.
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Use the handle of a wooden spoon to poke holes all over the cake.
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Warm the jelly in the microwave for about 20–30 seconds to thin it slightly, then pour over the cake, spreading it into the holes.
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Let the cake cool completely before frosting.
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For the frosting, beat butter and peanut butter together until smooth.
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Add powdered sugar, vanilla, and milk, and beat until fluffy. Add more milk if needed for a spreadable consistency.
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Spread the frosting evenly over the cooled cake.
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Top with chopped peanuts or a drizzle of jelly, if desired.
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Chill the cake for at least 30 minutes before serving for best texture.
Notes
You can swap jelly flavors depending on your favorite PB&J combo. For a lighter version, use reduced-fat peanut butter and sugar-free jelly.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
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