Description
A delicious and easy-to-make Peanut Butter Strawberry Jelly Poke Cake that combines the rich flavors of peanut butter and strawberry jelly, topped with whipped cream and fresh strawberries.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup strawberry jelly
- 1 cup whipped topping (like Cool Whip)
- Fresh strawberries, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.
- In a small bowl, mix the peanut butter and strawberry jelly until smooth. Spoon the mixture evenly over the top of the cake, allowing it to seep into the holes.
- Let the cake cool completely, then spread the whipped topping over the top.
- Garnish with fresh strawberries if desired. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a chocolate twist, substitute chocolate pudding for the whipped topping and drizzle melted chocolate over the top.
- You can use raspberry or grape jelly instead of strawberry for a different flavor profile.
- 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: 50mg