Real Recipes From Real Home Cooks ®

peanut butter & jelly poke cake

★★★★★ 2
a recipe by
Jutta Lenihan
Steilacoom, WA

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

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 @kitchencrew
★★★★★ 2
serves 10
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For peanut butter & jelly poke cake

  • 2 c
    all purpose flour
  • 3/4 c
  • 1 stick
    butter, softened
  • 1/2 c
    milk, skim
  • 3 tsp
    baking powder
  • 2 tsp
    vanilla extract
  • 2
  • 1
    egg white
  • 1 c
    strawberry jam, sugar free
  • 1/2 c
    milk, skim
  • 1/2 c
    brown sugar
  • 1/4 c
    peanut butter, crunchy
  • 2 Tbsp
  • 1
    egg yolk
  • 1 Tbsp
    butter, unsalted
  • 1 tsp
    vanilla extract

How To Make peanut butter & jelly poke cake

  • 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).