Peanut Butter & Jelly Poke Cake

A rich peanut butter cake soaked with warm grape jelly, topped with a fluffy marshmallow cream layer and finished with a peanut butter and jelly drizzle. All the flavors of a classic peanut butter and jelly sandwich in cake form.

Yield: 10-12 slices
Prep Time: 10 minutes
Cook Time: 22-28 minutes
Special Equipment: 9x13 pan

Ingredients

• 1 box yellow cake mix

• 1 cup peanut butter

• 4 eggs

• 1 stick butter, melted

• 1¼ cups milk

• 1 cup grape jelly

• 1 (8 oz) container Cool Whip

• 1 jar (7 oz) marshmallow fluff

• 1/4 cup peanut butter

• 1/4 cup grape jelly

Directions

1. Take one yellow cake mix and add 1 cup peanut butter, 4 eggs, 1 stick melted butter, and 1¼ cups milk. Mix with a hand mixer until smooth. Spray a 9x13 pan and bake according to the package directions.

2. As soon as the cake comes out of the oven, poke holes all over it. Melt 1 cup grape jelly in the microwave and pour it over the hot cake. Set aside and let cool completely.

3. Mix the marshmallow fluff and Cool Whip together until combined. Once the cake is cooled, spread the mixture evenly over the top.

4. Melt 1/4 cup peanut butter and 1/4 cup grape jelly and drizzle over the top.