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Square image of Peanut Butter and Jelly Poke Cake slice on white plate with fork.
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Peanut Butter and Jelly Poke Cake

Reminiscent of your favorite childhood sandwich, this Peanut Butter and Jelly Poke Cake is an easy doctored up cake mix, filled with jelly and topped with a fluffy peanut butter frosting!
Prep Time10 minutes
Cook Time40 minutes
Cooling:1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 -15
Calories: 616kcal
Author: Tornadough Alli

Ingredients

  • 15.25 ounces yellow cake mix
  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup salted butter melted
  • 1 ¾ cups peanut butter divided (creamy or chunky will work)
  • 1 ¼ cup strawberry jam divided
  • 8 ounces container whipped topping
  • ¼ cup chopped peanuts

Instructions

  • Preheat oven to 350℉ In a large bowl combine cake mix and 1 cup of peanut butter until crumbly.
  • Add eggs, milk, and melted butter to cake mixture; blend at low speed until moistened. Then beat 2 minutes at high speed.
  • Pour batter into a greased 9x13-inch baking pan. Bake for 35-45 minutes until the toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes.
  • Use the end of a wooden spoon to poke holes to warm the cake.
  • Microwave jam until thin, about 30 seconds. Carefully pour the jam evenly over the cake into the holes.
  • Allow the cake to cool completely, about an hour.
  • Meanwhile, beat ½ cup of peanut butter with an electric mixer on high speed for 2 minutes.
  • Gently fold in ⅓ of the whipped topping at a time until well blended after each addition.
  • Spread the peanut butter whipped topping over top of the cooled cake.
  • Place ¼ cup of jam and ¼ cup of peanut butter into 2 separate bowls and microwave until thin, about 10 seconds.
  • Drizzle the peanut butter and jam over the whipped topping.
  • Sprinkle on the chopped peanuts. Serve immediately, or store in the refrigerator until ready to serve.

Notes

  1. We doctor up a boxed cake mix for this Peanut Butter and Jelly Cake, but you can make your own homemade if you'd like.
  2. You can use jam, jelly or preserves for the filling.
  3. Switch out the flavor of your filling, see some of my tips above.
  4. This can be frozen for up to 3 months.
  5. Adding the chopped peanuts to the top are optional but we like the crunch it provides this poke cake!

Nutrition

Calories: 616kcal | Carbohydrates: 68g | Protein: 15g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 560mg | Potassium: 386mg | Fiber: 3g | Sugar: 42g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg