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Peanut Butter and Jelly Poke Cake Joy
Sarah namedy

Peanut Butter and Jelly Poke Cake Joy

This Peanut Butter and Jelly Poke Cake combines a classic childhood flavor combo in a moist, sweet, and creamy dessert. Yellow cake is filled with grape jelly and topped with a luscious peanut butter frosting — a true nostalgic treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 1 cup creamy peanut butter
  • 1 cup grape jelly
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1/2 cup chopped peanuts (optional)

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • wooden spoon
  • Saucepan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Prepare cake mix according to package directions using eggs, oil, and water.
  3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cake cool in the pan for 15 minutes.
  5. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly over the top of the cake.
  6. In a small saucepan, heat the grape jelly over low heat until melted and pourable.
  7. Carefully pour the melted jelly over the warm cake, allowing it to seep into the holes.
  8. In a medium bowl, whisk together the creamy peanut butter, powdered sugar, and milk until smooth and creamy.
  9. Once the cake has cooled completely, spread the peanut butter frosting over the top.
  10. Sprinkle with chopped peanuts, if desired.
  11. Refrigerate for at least 1 hour before serving to allow the jelly and frosting to set.

Notes

For best flavor, use creamy peanut butter and real grape jelly. You can swap grape jelly for strawberry or raspberry for a fun twist. Store leftovers covered in the refrigerator for up to 3 days.