Peanut Butter & Jelly Poke Cake

Jutta Lenihan

By
@HungryLittleGirl

Forget about the sandwich, have some cake for breakfast!
More deliciousness on my blog www.hungrylittlegirl.com


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Comments:

Serves:

10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow ... this is better than a PB&J sandwich! It's everything you love about this classic sandwich, only in cake form. The cake has just the right amount of sweetness. This will be great for anything from breakfast to an after-school treat.

Ingredients

FOR THE CAKE

2 c
all purpose flour
3/4 c
sugar
1 stick
butter, softened
1/2 c
milk, skim
3 tsp
baking powder
2 tsp
vanilla extract
2
eggs
1
egg white

FOR FILLING AND TOPPING

1 c
strawberry jam, sugar free
1/2 c
milk, skim
1/2 c
brown sugar
1/4 c
peanut butter, crunchy
2 Tbsp
cornstarch
1
egg yolk
1 Tbsp
butter, unsalted
1 tsp
vanilla extract

Directions Step-By-Step

1
FOR THE CAKE:
Preheat your oven to 350°F.
Line a 9 inch baking pan with parchment paper.
In a large bowl combine all cake ingredients and mix (with an electric mixer) until smooth and fluffy, about 3 minutes.
Pour Batter into baking pan.
Bake for 35 minutes.
Let cake just cool for 2 minutes, then poke lots of holes with the end of a wooden spoon into it.
2
THE FILLING:
Microwave the strawberry jam on high for about 45 seconds.
Stir and pour over cake, making sure to fill the holes.
3
THE TOPPING:
In a medium saucepan combine milk, sugar, peanut butter, cornstarch and egg yolk.
Bring to a boil (while stirring).
Boil until the mixture gets really thick, about 10 minutes (never stop stirring).
Let pudding cool down for 5 minutes, then spread gently over the cake.
Place in fridge until completely cooled.
Top with some whipped cream before serving (optional).

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #peanut, #butter, #Jelly, #poke