Heat Jelly: In a small saucepan or microwave-safe bowl, gently heat the jelly until it is slightly softened and pourable (about 15-20 seconds in the microwave).
Pour Jelly: Spoon the warm jelly into the holes of the cake, allowing it to seep in. Use a spatula to spread it evenly if needed.
Make the Peanut Butter Frosting:
Beat Ingredients: In a medium bowl, beat together the butter and peanut butter until creamy and smooth.
Add Sugar and Milk: Gradually add the powdered sugar, mixing well after each addition. Add milk a little at a time until the frosting reaches your desired consistency. Stir in the vanilla extract.
Frost the Cake:
Frost: Once the cake is completely cool, spread the peanut butter frosting evenly over the top of the cake.
Serve:
Enjoy: Cut into squares and serve. The cake is delicious at room temperature and can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
Optional Garnish:
For an extra touch, you can garnish with chopped peanuts or a drizzle of extra jelly on top.
This Peanut Butter and Jelly Poke Cake is a fun and delicious way to enjoy the classic flavors of your favorite childhood sandwich in a cake form. Enjoy every bite!
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