1-Making this peanut butter and jelly poke cake is a breeze once you follow these steps, starting with preheating your oven. Begin by setting it to 350°F and greasing a 9×13-inch pan to ensure the cake releases easily. This simple start sets the stage for a dessert that’s ready in under an hour of baking time.

2-In a large mixing bowl, combine the 15.25 ounces of yellow cake mix, 1 cup of creamy peanut butter, 0.5 cup of melted butter, 1.25 cups of milk, and 4 large eggs. Blend everything on low speed until it’s all mixed, then switch to medium speed for about 2 minutes to get a smooth batter. Pour this into your prepared pan and bake for 30 to 40 minutes, checking if the center springs back when touched for doneness.

3-After baking, let the cake cool slightly while you prepare the jelly. Poke holes in the warm cake using the handle of a wooden spoon, then warm the 1 cup of jelly in the microwave for 30 seconds to one minute. Pour the jelly over the cake and spread it into the holes, letting it soak in for extra flavor. Once cooled, chill the cake for at least 1 hour, spread the 8 ounces of whipped topping evenly on top, and add optional warmed peanut butter, more jelly, or chopped peanuts for a finishing touch.