Description
The ultimate nostalgic treat, bringing the classic flavors of a PB&J sandwich into a moist, decadent cake. Featuring a peanut butter-infused base, a sweet strawberry jam filling, and a fluffy peanut butter whipped frosting, this cake is a guaranteed hit for any gathering.
Ingredients
- 1 (15.25 oz) yellow cake mix
- 4 large eggs, 1 1/4 cups milk
- 1/2 cup salted butter (melted)
- 1 3/4 cups peanut butter (divided)
- 1 1/4 cups strawberry jam (divided)
- 1 (8 oz) container whipped topping (thawed)
- 1/4 cup peanuts (chopped)
Instructions
Batter: Preheat oven to 350°F. Combine cake mix and 1 cup peanut butter until crumbly. Add eggs, milk, and melted butter; beat on high for 2 mins.
Bake: Pour into a greased 9×13 pan. Bake for 35–45 mins. Cool for exactly 15 mins.
Poke & Fill: Poke holes 1 inch apart with a wooden spoon handle. Microwave 1 cup jam for 30 seconds; pour over cake into holes. Cool completely.
Frost: Beat 1/2 cup peanut butter until light. Fold in whipped topping by hand. Spread over cake.
Garnish: Drizzle with warmed remaining jam and peanut butter. Top with chopped peanuts.
Notes
The ‘Poke’ Timing: Cooling for 15 minutes is the ‘sweet spot’—it allows the jam to absorb into the crumb without making the cake soggy.
Frosting Texture: Always fold the whipped topping into the peanut butter by hand. An electric mixer will deflate the air and result in a heavy, flat frosting.
Storage: This cake must be refrigerated. It actually tastes better on day two once the jam has fully permeated the sponge!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking / Poke Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 34
- Sodium: 410
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 10
- Cholesterol: 85
Keywords: pb&j poke cake, peanut butter and jelly dessert, strawberry jam cake, peanut butter whipped frosting, nostalgic cake recipes