Peanut Butter Strawberry Poke Cake is the best thing since PB&J! It turns your favorite childhood sandwich into a dessert, and who doesn’t love that?
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I honestly miss peanut butter and jelly sandwiches on occasion and have a small one, or my pretend adult version which involves smearing a little pb&j on some crackers. Sounds not that wonderful, but is delicious! Also, were you guys strawberry or grape jelly fans? I liked both, but I know my husband has some fierce opinions about strawberry being the one and only jelly worth having.
At any rate, you guys loved the white chocolate raspberry poke cake, and I really loved the berry flavor that cake brought in to the mix. It tastes fresh and summery, and so does this poke cake. So if its the middle of the summer and your kids are missing their lunch box PB&J (or you’re just feeling nostalgic) you can whip up one of these cakes for a BBQ dessert. It’s also seriously simple to make with only 4 ingredients – so lets get started making some peanut butter strawberry poke cake!
Peanut Butter Strawberry Poke Cake
Ingredients
- 1 box white cake mix (and ingredients listed on box to make)
- 1 1/2 cups of strawberry topping (I like the Smucker’s kind)
- 1 cup of peanut butter
- 1 batch of peanut butter frosting
Directions
Bake your white cake mix according to directions. For best results, I recommend following the directions to omit the yolks. Once your cake is out of the oven, poke holes throughout the surface of the cake. If you want a visual of what it should look like, head on over to this white chocolate raspberry poke cake post. Then pour 1 cup of strawberry topping over the surface, focusing on the holes you’ve created. The version of strawberry syrup I used was plenty runny, but if yours is thicker, you can heat it in the microwave at 15 second intervals until it gets a little melty. That’ll make it easier to pour. (If you prefer raspberry and want to make your own at home instead, you can use my raspberry syrup recipe.)
Then heat the cup of peanut butter over the stove until it melts and pour that over the surface of the cake, again focusing on the holes you’ve created. You can use a spatula to help distribute the filling into all of the holes. Allow to cool on counter.
Then transfer the cake to the freezer for 10 to 15 minutes until the surface firms. This is not necessary, but will make it easier when you’re frosting your cake and give you a prettier result as the sticky/crumby top layer is less likely to get caught up in your frosting layer.
Then bring your cake back out and frost with peanut butter frosting. Laying down large dollops and gently pressing and spreading the frosting is the best way to keep the surface looking pretty.
Then use the last 1/2 cup of your syrup to drizzle over the top of your peanut butter strawberry poke cake, and serve!
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