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 listed on the box)
- 1 cup grape jelly (or preferred flavor)
- 1 cup creamy peanut butter
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1/4 cup milk
Instructions
- Preheat oven according to the cake mix instructions and prepare the cake batter as directed.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed on the box. Let cool slightly.
- Using the end of a wooden spoon, poke holes evenly across the cake.
- Warm the jelly slightly in the microwave until pourable, then pour over the cake, letting it seep into the holes.
- In a bowl, beat together the cream cheese, peanut butter, powdered sugar, and milk until smooth.
- Fold in the whipped topping until well combined.
- Spread the peanut butter mixture evenly over the cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to set.
Notes
- You can use any flavor of jelly you prefer.
- For added crunch, sprinkle chopped peanuts on top before serving.
- Ensure the cake is fully cooled before adding the toppings to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg