Peanut Butter and Jelly Poke Cake

Why You’ll Love This Recipe

Peanut Butter and Jelly Poke Cake is a fun, nostalgic dessert that transforms the classic sandwich combo into a moist, flavorful cake. With pockets filled with fruity jam and a rich peanut butter topping, this cake is perfect for birthdays, potlucks, or anytime you crave a comforting twist on childhood flavors. It’s easy to make, colorful, and incredibly satisfying for both kids and adults.

ingredients

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

yellow cake mix (plus ingredients listed on the box)grape jelly or strawberry jamsweetened condensed milkcreamy peanut buttermilkpowdered sugarmelted buttervanilla extractwhipped topping (such as Cool Whip)chopped peanuts (optional, for garnish)

directions

Prepare the yellow cake mix according to package instructions and bake in a 9×13-inch pan.

Once baked, remove the cake from the oven and let it cool for about 10 minutes.

Use the handle of a wooden spoon to poke holes evenly all over the cake.

Warm the jelly slightly in the microwave and stir until smooth, then spoon or pour it over the cake, allowing it to fill the holes.

Refrigerate the cake for at least 1 hour to set the jelly.

In a mixing bowl, combine peanut butter, melted butter, powdered sugar, vanilla extract, and milk. Mix until smooth and creamy.

Spread the peanut butter mixture evenly over the chilled cake.

Top with whipped topping and smooth it out with a spatula.

Sprinkle chopped peanuts over the top if desired.

Refrigerate the cake for another 1-2 hours before serving for best texture.

Servings and timing

This recipe yields approximately 12–15 servings.Preparation time: 15 minutesBaking time: 25–30 minutesCooling and assembling time: 3 hoursTotal time: 3 hours 45 minutes

Variations

Swap the grape jelly for strawberry, raspberry, or mixed berry jam.

Add a swirl of jelly into the peanut butter topping for extra flair.

Use chocolate cake mix for a peanut butter-chocolate twist.

Drizzle with melted chocolate or white chocolate for a decadent finish.

Top with fresh berries for a fruity contrast.

storage/reheating

Store the poke cake covered in the refrigerator for up to 5 days.Best enjoyed cold or at room temperature.Not suitable for reheating, but you can freeze individual slices wrapped tightly for up to 1 month.Thaw overnight in the fridge before serving.

FAQs

Can I use homemade jam?

Yes, homemade jam works perfectly and adds a personalized touch to the cake.

Do I need to poke holes while the cake is hot?

It’s best to poke the holes when the cake is still warm, so the jelly absorbs better.

Can I use chunky peanut butter?

Creamy peanut butter is recommended for a smooth topping, but chunky can add texture if you prefer.

Can I use whipped cream instead of whipped topping?

Yes, homemade whipped cream is a great alternative—just stabilize it with a bit of gelatin if storing for a few days.

Is this cake very sweet?

Yes, it’s quite sweet, but the peanut butter adds a nice salty balance.

Can I make this gluten-free?

Use a gluten-free yellow cake mix and ensure all other ingredients are certified gluten-free.

Can I use almond or sunflower butter?

Yes, these can be substituted if you need a peanut-free option.

Can I make this cake a day ahead?

Absolutely—it actually tastes better after sitting overnight.

How do I prevent soggy cake?

Let the cake cool slightly before adding jelly and chill it thoroughly to allow layers to set.

Do I need a mixer for the frosting?

A hand mixer helps for a smoother texture, but it can be done by hand with enough effort.

Conclusion

Peanut Butter and Jelly Poke Cake is a delightful, easy-to-make dessert that brings childhood flavors to your dessert table in a playful and delicious way. With moist cake, fruity jelly, and rich peanut butter topping, it’s sure to be a hit at any gathering. Try it once, and it might just become a go-to favorite.

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