Peanut Butter and Jelly Poke Cake Recipe

This Peanut Butter and Jelly Poke Cake is what nostalgic dreams are made of—with a fun, indulgent twist! It’s the classic PB&J combo we all grew up loving, but reimagined into a moist, tender cake that’s laced with fruity jam and topped with a creamy peanut butter whipped topping. It’s incredibly easy to put together, making it the perfect dessert for busy weeknights, potlucks, or whenever that sweet tooth strikes. Each bite is soft, gooey, sweet, and just the right amount of salty. Total comfort food with a playful punch!

Why You’ll Love This Recipe

• Super Simple: Uses a boxed cake mix for convenience, but feels totally homemade once you add all the fun layers.
• Nostalgic and Fun: Brings back the classic sandwich vibes in dessert form—great for kids and adults alike.
• Perfect Make-Ahead Dessert: Actually gets better as it sits, which makes it ideal for prepping ahead of time.
• Customizable: Use your favorite jam, swap the topping, or add extras like crushed peanuts or fresh berries.

Ingredients You’ll Need

Here’s what makes this cake so irresistible—and so easy to pull together:

• Yellow Cake Mix: The base of the cake. It’s moist, tender, and neutral enough to let the PB&J flavors shine. Vanilla or white cake mix also works.
• Eggs, Oil, and Water: To prepare the cake mix according to package instructions.
• Fruit Jam or Jelly: Strawberry or grape are classic, but raspberry or even blueberry jam can add a unique twist. Warm it slightly so it spreads easily into the holes.
• Sweetened Condensed Milk: Poured into the cake holes to add incredible moisture and richness.
• Creamy Peanut Butter: Stirred into the whipped topping for a velvety, nutty layer that pulls it all together.
• Whipped Topping (like Cool Whip): Lightens up the peanut butter and gives the cake a fluffy, mousse-like top.
• Peanuts (optional): For crunch and texture, sprinkle some chopped roasted peanuts on top.

Variations

Want to get creative? You absolutely should! Here are some fun ways to switch things up:

• Jam Flavors: Try peach, apricot, or blackberry jam for a fruity change-up.
• Nut Butter Swaps: Almond butter or cashew butter work great for a different nutty twist.
• Chocolate Drizzle: A little melted chocolate over the top takes it over the top.
• Layer of Sliced Bananas: Add a banana layer between the cake and the whipped topping for a PB&J-banana combo.
• Cupcake Style: Bake in cupcake tins for individual servings—just adjust the poke-and-fill technique slightly.

How to Make Peanut Butter and Jelly Poke Cake

Step 1: Bake the Cake

Prepare your yellow cake mix according to the package instructions and bake it in a 9×13-inch pan. Once it’s done, let it cool for about 10 minutes.

Step 2: Poke and Pour

Use the end of a wooden spoon to poke holes all over the cake. Make sure you go deep enough so the filling can seep in. Then, pour the sweetened condensed milk over the top, letting it sink into the holes.

Step 3: Add the Jelly

Warm your jelly or jam just enough to make it pourable. Spoon or drizzle it over the cake, aiming to fill those holes again. Use a spatula to gently spread it out if needed.

Step 4: Make the Peanut Butter Topping

In a bowl, fold creamy peanut butter into the whipped topping until smooth and fully combined. Spread this over the cooled and jelly-filled cake.

Step 5: Chill and Serve

Pop the cake into the fridge for at least 2 hours (or overnight) to set. Before serving, sprinkle with chopped peanuts for that perfect crunch!

Pro Tips for Making the Recipe

• Warm the Jam Gently: A few seconds in the microwave makes it easier to pour and spread.
• Don’t Skip the Chill Time: The flavors meld together as it chills, and the texture becomes even better.
• Use a Thick Whipped Topping: A thicker whipped topping holds its shape better when mixed with peanut butter.
• Let the Cake Cool Before Topping: If it’s too warm, the whipped topping will melt and slide around.
• Double the Jam Layer: For an extra fruity punch, swirl more jam right into the peanut butter topping.

How to Serve

This cake is a complete treat on its own, but here are a few ways to serve it up:

Straight from the Fridge:

It’s best served cold—rich, refreshing, and easier to cut clean slices.

Garnish Options:

Add a drizzle of melted peanut butter, a few fresh raspberries or strawberries, or even mini chocolate chips.

Make it a Sundae:

Top slices with a scoop of vanilla ice cream for a dreamy PB&J cake sundae moment.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for 3-4 days and stay nice and moist.

Freezing

Yes, you can freeze it! Slice the cake, wrap each piece in plastic wrap, and store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

This cake is meant to be served cold, but if you prefer it warm, microwave individual slices for 10-15 seconds—just enough to take the chill off without melting the topping.

FAQs

Can I use homemade jam instead of store-bought?
Absolutely. Homemade jam adds a fresh, vibrant flavor. Just make sure it’s not too chunky so it pours into the holes easily.

Do I have to use whipped topping, or can I use whipped cream?
You can use freshly whipped cream, but make sure it’s stabilized with a little powdered sugar so it holds up in the fridge.

Can this be made gluten-free?
Yes! Just use a gluten-free cake mix, and ensure all other ingredients (especially jam and whipped topping) are gluten-free certified.

What if I don’t like peanut butter?
No problem—swap it with almond or cashew butter, or use a sweetened cream cheese topping instead for a cheesecake-like twist.

Final Thoughts

This Peanut Butter and Jelly Poke Cake is the ultimate dessert mashup—familiar, fun, and ridiculously easy to make. Whether you’re baking for a crowd or just need a comforting treat to enjoy after dinner, this cake delivers big on flavor and nostalgia. Don’t wait—grab those ingredients and make this dreamy dessert a reality tonight!

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