Description
A delightful and easy-to-make Peanut Butter & Jelly Poke Cake that combines the classic flavors of peanut butter and jelly in a moist cake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup grape or strawberry jelly
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the milk, melted butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake, about 1 inch apart.
- In a small bowl, mix the peanut butter and jelly together until smooth. Spoon the mixture over the cake, making sure it fills the holes.
- Allow the cake to cool completely, then spread the whipped topping over the top.
- If desired, sprinkle chopped peanuts on top for added crunch.
- Refrigerate the cake for at least 2 hours before serving to let the flavors meld.
Notes
- For a chocolate twist, use chocolate cake mix instead of plain flour and add chocolate syrup to the peanut butter mixture.
- Try using different flavors of jelly, such as raspberry or blueberry, to customize the taste to your liking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg