Peanut Butter and Jelly Cake
Directions
- 1Add one box of yellow cake mix to a mixing bowl.
- 2Add one cup of peanut butter to the cake mix.
- 3Mix the cake mix and peanut butter until it's nice and crumbly.
- 4Melt one stick of butter in a microwave-safe bowl for about a minute.
- 5Add four eggs to the cake mix.
- 6Use the butter wrapper to keep your egg mess off the counter.
- 7Add one and a quarter cup of milk to the mixture.
- 8Add the melted butter to the mixture.
- 9Mix until you get the right consistency.
- 10Pour the cake batter into an aluminum pan.
- 11Bake the cake in the oven at 350 degrees Fahrenheit for 35 to 45 minutes.
- 12Let the cake cool on a cooling tray for about 15 minutes.
- 13Grab an utensil with a rounded end and poke holes across the cake.
- 14Pour one cup of strawberry jam, melted in a microwave-safe container, evenly over the top of the cake.
- 15Let the cake chill for one or two minutes to cool down.
- 16Spread one 8-ounce container of whipped topping over the cooled cake.
- 17Microvave about a quarter to a half cup of peanut butter until it's runny.
- 18Quickly pour the melted jam and peanut butter over the whipped topping in a nice pattern.
- 19Throw the cake in the fridge for about two hours.
- 20Cut and serve the cake.
Ingredients
- 1 box yellow cake mix
- 1 cup peanut butter
- 1 stick butter
- 4 eggs
- 1.25 cup milk
- 1 cup strawberry jam
- 8 ounces whipped topping
Equipment
microwave-safe bowlmixing bowlspatulaaluminum panovencooling trayutensil with rounded endknifeplate
Tips
- You can bang your cake on the counter for a super dense cake or leave the air bubbles in for a lighter texture.
- For younger kids, avoid garnishing with peanuts to prevent choking.