Peanut Butter and Jelly Poke Cake

• servings: 16 servings
• active time: 15 minutes
• total time: 2 hours 55 minutes

Ingredients

15 ¼ ounce yellow cake mix

1 cup creamy peanut butter

1¼ cups milk

4 large eggs

1 cup jelly

8 ounces Cool Whip

optional: additional peanut butter, jelly, and chopped peanuts for topping

Directions

Preheat oven to 350℉ and grease a 9x13-inch pan.

In a large mixing bowl, combine the cake mix, peanut butter, eggs, and milk. Blend on low speed until incorporated. Then blend on medium speed for 2 minutes.

Pour batter into prepared pan. Bake for 30-40 minute or until the center bounces back when lightly touched with a finger.

When the cake is done, poke holes throughout with the handle of a wooden spoon.

Warm up the jelly for 30 seconds to a minute in the microwave. Pour the warm jelly over the warm cake, spreading to get as much jelly as possible into the holes.

Cool the cake, then chill for at least an hour.

Spread the whipped topping over the cake. If desired, warm up a couple of Tablespoons more of peanut butter and jelly to drizzle over the cake. For some crunch, you can sprinkle with chopped peanuts.

Store in the refrigerator until ready to serve.

Nutrition

• Calories: 303 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 45 mg
• Sodium: 306 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 7 g