Peanut Butter And Jelly Cake
Peanut butter and jelly cake turns familiar pantry flavors into a comforting dessert that reflects my passion for exploring new ideas in the kitchen.This peanut butter and jelly cake grew from a desire to share something playful for families, friends, and anyone drawn to nostalgic tastes.
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13 inch baking pan
- Spatula
- Microwave-safe bowl
- Wooden spoon or skewer (for poking holes)
- Measuring cups
Ingredients
- 1 box yellow cake mix
- ½ cup melted butter
- 1 cup creamy peanut butter
- 3 large eggs
- ½ cup strawberry jelly plus extra for drizzling
- ½ cup milk
- 1 tub 8 oz whipped topping
- Optional: additional warmed peanut butter for drizzling
Instructions
Prepare the batter.
- Heat your oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, melted butter, creamy peanut butter, eggs, and milk. Beat until the mixture is smooth and thick.
Bake the cake.
- Spread the batter evenly into a greased 9×13-inch pan. Bake for 30–35 minutes, or until the center springs back when touched.
Warm the jelly.
- Place the strawberry jelly in a microwave-safe bowl and heat in short bursts until it becomes pourable.
Poke the cake.
- While the cake is still warm, use a wooden spoon handle or skewer to poke holes all over the top. Pour the warm jelly over the surface, letting it seep down into the holes.
Add the topping.
- Once the cake has cooled completely, spread the whipped topping over the entire surface. Make it smooth and even.
Finish and serve.
- Warm a little extra peanut butter and jelly until pourable. Drizzle both over the whipped topping. Chill for at least 30 minutes before slicing.
Notes
Notes: You can use grape jelly instead of strawberry if you prefer a classic PB&J flavor. For a firmer topping, chill the cake for an hour before serving. The longer the jelly soaks, the more flavorful the cake becomes.
Nutrition Facts Of Peanut Butter And Jelly Cake
Calories: 355 | Fat: 20g | Saturated Fat: 6g | Carbohydrates: 38g | Sugar: 27g | Protein: 7g | Fiber: 1g