Peanut Butter & Jelly Poke Cake

Who doesn’t love a PB&J Sandwich?! I could eat them all day! To hide my “addiction” from my husband, I just turned it into a cake ;)
So that’s how I got the idea for my Peanut Butter & Jelly Poke Cake. For the bottom I made a normal yellow cake (I bake from scratch, you can use a cake mix if you want), the jelly layer is what it says – Jelly! I took a cup of sugar free jam, 45 seconds in the microwave and poured it over the cake. It’s that simple. I cooked a peanut butter pudding and made some chocolate whipped cream and got of the most amazing results ever!
It tastes like a real PB&J sandwich, topped with chocolate whipped cream, that’s definitely a cake they would have in paradise, I’m pretty sure! Try it yourself, maybe even for breakfast ;)

peanut butter and jelly poke cake recipe

Peanut Butter & Jelly Poke Cake
Author: 
Recipe type: Dessert
 
What you need
Cake Layer:
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 stick butter (can be replaced with ½ cup applesauce)
  • ½ cup fat free milk
  • 3 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 eggs + 1 egg white (keep egg yolk for pudding)
PB&J Layer:
  • 1 cup sugar free strawberry jam
  • ½ cup fat free milk
  • ½ cup brown sugar
  • ¼ cup peanut butter
  • 2 tablespoons cornstarch
  • 1 egg yolk
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Whipping cream for topping (optional)
How you make it
  1. Preheat your oven to 350°F
  2. Line a 9 inch baking pan with parchment paper
  3. In a large bowl combine all cake ingredients and mix (with an electric mixer) until smooth and fluffy, about 3 minutes
  4. Pour Batter into baking pan
  5. Bake for 35 minutes
  6. Let cake just cool for 2 minutes, then poke lots of holes with the end of a wooden spoon into it
  7. Microwave the strawberry jam on high for about 45 seconds
  8. Stir and pour over cake, making sure to fill the holes
  9. In a medium saucepan combine milk, sugar, peanut butter, cornstarch and egg yolk
  10. Bring to a boil (while stirring)
  11. Boil until the mixture gets really thick, about 10 minutes (never stop stirring)
  12. Let pudding cool down for 5 minutes, then spread gently over the cake
  13. Place in fridge until completely cooled
  14. Top with some whipped cream before serving (optional)

 

Cake Layer:
2 cups all-purpose flour
3/4 cup sugar
1 stick butter (can be replaced with 1/2 cup applesauce)
1/2 cup fat free milk
3 teaspoons baking powder
2 teaspoons vanilla extract
Pinch of salt
2 eggs + 1 egg white (keep egg yolk for pudding)

PB&J Layer:
1 cup sugar free strawberry jam
1/2 cup fat free milk
1/2 cup brown sugar
1/4 cup peanut butter
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1 teaspoon vanilla

Whipping cream for topping (optional)

How you make it

  • 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
  • Microwave the strawberry jam on high for about 45 seconds
  • Stir and pour over cake, making sure to fill the holes
  • 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)
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