PB and J Cake
Peanut butter and jelly...but in cake form!
Servings: 12
Ingredients
- 8 oz whipped topping
- 1 box yellow cake mix
- 1 ¼ cup peanut butter
- 1 stick melted butter
- 1 ¼ cup milk
- 4 eggs
- 1 ¼ cup jelly
- Optional***Chopped Peanuts
Instructions
- Starting out, preheat oven to 350ºF.
- In a large mixing bowl, add your cake mix and peanut butter, mixing until crumbly.
- Melt butter in microwave safe dish. Mix in milk, butter and eggs until completely incorporated (batter will be chunky).
- Next, pour the batter into a lightly greased 9x13 cake pan and bake for 30-40 minutes or until a toothpick comes out clean.
- Let the cake cool on the counter for 15 minutes.
- Using a rounded kitchen utensil, poke holes across the top of the cake.
- In a microwave safe bowl, add a cup of jelly and microwave in 30 second intervals until runny (stirring after each 30 second interval) then pour evenly over the top of the cake.
- Next, place the cake in the fridge for 2 hours to cool completely.
- Once chilled, spread on whipped topping and microwave remaining jelly and peanut butter to pour over the top (optional: mix peanut butter with whip topping before spreading).
- Garnish with chopped peanuts if desired and serve.