Peanut Butter & Jelly Poke Cake

Ingredients

  • FOR THE CAKE
  • 2 c all purpose flour
  • 3/4 c sugar
  • 1 stick butter, softened
  • 1/2 c milk, skim
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 egg white
  • FOR FILLING AND TOPPING
  • 1 c strawberry jam, sugar free
  • 1/2 c milk, skim
  • 1/2 c brown sugar
  • 1/4 c peanut butter, crunchy
  • 2 Tbsp cornstarch
  • 1 egg yolk
  • 1 Tbsp butter, unsalted
  • 1 tsp vanilla extract

How to Make Peanut Butter & Jelly Poke Cake

  1. FOR THE CAKE:
    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.
  2. THE FILLING:
    Microwave the strawberry jam on high for about 45 seconds.
    Stir and pour over cake, making sure to fill the holes.
  3. THE TOPPING:
    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).