Directions
- 1Preheat oven to 350ºF.
- 2In a large mixing bowl, add cake mix and peanut butter; mix until crumbly.
- 3Mix in milk and eggs until completely incorporated. The batter will be chunky.
- 4Pour batter into a lightly greased 9x13 cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.
- 5Let cool on the counter for 15 minutes.
- 6Using a rounded kitchen utensil, poke holes across the top of the cake.
- 7In a microwave-safe bowl, add 1 cup of jelly and microwave in 30-second intervals until runny. Stir in between.
- 8Pour the runny jelly evenly over the top of the cake.
- 9Place the cake in the fridge for 2 hours to cool completely.
- 10Once chilled, spread whipped topping over the cake.
- 11Microwave the remaining jelly and peanut butter until runny.
- 12Pour the melted jelly and peanut butter over the whipped topping. You can create a nice pattern.
- 13Garnish with chopped peanuts (optional).
- 14Serve and enjoy!
Ingredients
- 1 box yellow cake mix
- 1 cup peanut butter
- 1.25 cup milk
- 4 eggs
- 1 cup jelly
- 8 oz whipped topping
- 0.25 cup jelly
- 0.25 cup peanut butter
- 1 cup chopped peanuts
Equipment
oven9x13 cake panmixing bowlmicrowavespatulatoothpickcooling traykitchen utensil with a rounded end
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