Peanut Butter & Jelly Poke Cake Recipe

Name: Peanut Butter & Jelly Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 3/4 cups Sugar; 1 stick Butter; 1/2 cups Fat Free Milk; 3 teaspoons Baking Powder; 2 teaspoons Vanilla Extract; 2 whole Eggs; 1 whole Egg White; 1 pinch Salt; FOR THE TOPPINGS:; 1 cup Sugar Free Strawberry Jam; 1/2 cups Fat Free Milk; 1/2 cups Brown Sugar; 1/4 cups Peanut Butter; 2 Tablespoons Cornstarch; 1 whole Egg Yolk; 1 Tablespoon Butter; 1 teaspoon Vanilla Extract; 1/3 cups Whipped Cream, For Garnish (optional)

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
3/4 cups Sugar
1 stick Butter
1/2 cups Fat Free Milk
3 teaspoons Baking Powder
2 teaspoons Vanilla Extract
2 whole Eggs
1 whole Egg White
1 pinch Salt
FOR THE TOPPINGS:
1 cup Sugar Free Strawberry Jam
1/2 cups Fat Free Milk
1/2 cups Brown Sugar
1/4 cups Peanut Butter
2 Tablespoons Cornstarch
1 whole Egg Yolk
1 Tablespoon Butter
1 teaspoon Vanilla Extract
1/3 cups Whipped Cream, For Garnish (optional)

1
Preheat your oven to 350u00b0F/ Line the bottom of a 9-inch baking pan with parchment paper and set it aside.
2
In a large bowl combine all cake ingredients and mix with an electric mixer until smooth and fluffy, about 3 minutes
3
Pour batter into baking pan and put it into the oven to bake for 35 minutes. Remove it from the oven and let cake cool for just 2 minutes, then poke lots of holes into the top of it with the end of a wooden spoon.
4
Put the strawberry jam into a small bowl and microwave it on high for about 45 seconds. Stir and pour the melted jam over the cake, making sure to fill the holes.
5
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 (make sure that you never stop stirring). Then remove it from the heat, stir in butter and vanilla extract and let pudding cool down for 5 minutes. Now spread it gently over the top of the cake.
6
Place cake in fridge until completely cooled. Top with some whipped cream before serving (optional).

1095

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 3/4 cups Sugar, 1 stick Butter, and more.

Yes, Peanut Butter & Jelly Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter & Jelly Poke Cake

How did you like this recipe?

Frequently Asked Questions