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:

1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)
1 cup grape or strawberry jelly

For the frosting:

1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/4 cup milk (more if needed for consistency)
1/2 tsp vanilla extract

Optional toppings:

Chopped peanuts
Extra jelly drizzle

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Instructions

Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with nonstick spray.
Make the cake according to package directions and bake in the prepared pan.
Once baked, remove from oven and let cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes all over the cake.
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.
Let the cake cool completely before frosting.
For the frosting, beat butter and peanut butter together until smooth.
Add powdered sugar, vanilla, and milk, and beat until fluffy. Add more milk if needed for a spreadable consistency.
Spread the frosting evenly over the cooled cake.
Top with chopped peanuts or a drizzle of jelly, if desired.

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