peanut butter & jelly poke cake

Name: Peanut Butter & Jelly Poke Cake
Prep time: 30 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: ## FOR THE CAKE; 2 cup(s) all purpose flour; 3/4 cup(s) sugar; 1 stick(s) butter, softened; 1/2 cup(s) milk, skim; 3 teaspoon(s) baking powder; 2 teaspoon(s) vanilla extract; 2 - eggs; 1 - egg white; ## FOR FILLING AND TOPPING; 1 cup(s) strawberry jam, sugar free; 1/2 cup(s) milk, skim; 1/2 cup(s) brown sugar; 1/4 cup(s) peanut butter, crunchy; 2 tablespoon(s) cornstarch; 1 - egg yolk; 1 tablespoon(s) butter, unsalted; 1 teaspoon(s) vanilla extract

(2 RATINGS)

565 Pinches 2 Photos

Jutta Lenihan

Steilacoom, WA

Updated on May 6, 2015

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

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Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 30 Min

cook time 1 Hr

method Bake

yield 10 serving(s)

Ingredients

FOR THE CAKE
2 cups all purpose flour
3/4 cup sugar
1 stick butter, softened
1/2 cup milk, skim
3 teaspoons baking powder
2 teaspoons vanilla extract
2 - eggs
1 - egg white
FOR FILLING AND TOPPING
1 cup strawberry jam, sugar free
1/2 cup milk, skim
1/2 cup brown sugar
1/4 cup peanut butter, crunchy
2 tablespoons cornstarch
1 - egg yolk
1 tablespoon butter, unsalted
1 teaspoon vanilla extract

How To Make peanut butter & jelly poke cake

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.

Step 2

THE FILLING: Microwave the strawberry jam on high for about 45 seconds. Stir and pour over cake, making sure to fill the holes.
Step 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).
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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