Peanut Butter And Jelly Poke Cake
Peanut butter and jelly poke cake is made with peanut butter infused box cake mix covered in grape jelly and Cool Whip and drizzled with peanut butter, jelly and honey roasted peanuts .
Ingredients
- 1 Box Yellow Cake Mix
- 1 Cup Smooth Peanut Butter
- 4 Eggs
- 1 Stick Butter, melted
- 1 Cup Grape Jelly
For the Topping
- 8 Oz Cool Whip, thawed
- ¼ Cup Grape Jelly
- ¼ Cup Peanut Butter
- ¼ Cup Honey Roasted Peanuts
Instructions
- Preheat the oven to 350°.
- In a large bowl, and the cake mix, peanut butter, eggs, and melted butter. Stir everything together until it’s evenly combined. The batter will be relatively chunky.
- Add it to a greased 9 x 13” baking dish. Place it into the center rack of the oven for 35 to 40 minutes or until the cake is cooked all the way through.
- Using the back of a wooden spoon, poke holes in the cake, a little more than halfway down, but not touching the bottom. You don’t want to pierce to the other side. Also, a great tip is to spray the back of the spoon with a little cooking spray and that way the cake won’t stick to it.
- Add the jelly to a microwave safe bowl and place it in the microwave for 30 seconds. Give it a nice big stir and if it’s not completely liquefied pop it in for another 15 seconds.
- Pour the hot jelly all over the cake and using a spoon, push it down into the holes that you just made.
- Place it into the refrigerator for about 30 minutes so it can cool completely.
- Add the Cool Whip and smooth it out so it’s fine even.
- Add ¼ Cup jelly to a microwave safe bowl and heat it for 30 seconds. Using a spoon, drizzle the jelly on top of the Cool Whip.
- Add ¼ Cup peanut butter to a microwavable safe bowl and heated up for 30 seconds also. Using the same spoon, drizzle the melted peanut butter on top of the Cool Whip.
- Garnish with the chopped peanuts, serve and enjoy!