PB&J Cake

132 mins
Serves 12
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Directions

  1. 1Preheat oven to 350ºF.
  2. 2Preheat oven to 350ºF.
  3. 3Preheat oven to 350ºF.
  4. 4In a large mixing bowl, add cake mix and peanut butter; mix until crumbly.
  5. 5In a large mixing bowl, add cake mix and peanut butter; mix until crumbly.
  6. 6In a large mixing bowl, add cake mix and peanut butter; mix until crumbly.
  7. 7Mix in milk and eggs until completely incorporated. The batter will be chunky.
  8. 8Mix in milk and eggs until completely incorporated. The batter will be chunky.
  9. 9Mix in milk and eggs until completely incorporated. The batter will be chunky.
  10. 10Pour batter into a lightly greased 9x13 cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.
  11. 11Pour batter into a lightly greased 9x13 cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.
  12. 12Pour batter into a lightly greased 9x13 cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.
  13. 13Let cool on the counter for 15 minutes.
  14. 14Let cool on the counter for 15 minutes.
  15. 15Let cool on the counter for 15 minutes.
  16. 16Using a rounded kitchen utensil, poke holes across the top of the cake.
  17. 17Using a rounded kitchen utensil, poke holes across the top of the cake.
  18. 18Using a rounded kitchen utensil, poke holes across the top of the cake.
  19. 19In a microwave-safe bowl, add 1 cup of jelly and microwave in 30-second intervals until runny. Stir in between.
  20. 20In a microwave-safe bowl, add 1 cup of jelly and microwave in 30-second intervals until runny. Stir in between.
  21. 21In a microwave-safe bowl, add 1 cup of jelly and microwave in 30-second intervals until runny. Stir in between.
  22. 22Pour the runny jelly evenly over the top of the cake.
  23. 23Pour the runny jelly evenly over the top of the cake.
  24. 24Pour the runny jelly evenly over the top of the cake.
  25. 25Place the cake in the fridge for 2 hours to cool completely.
  26. 26Place the cake in the fridge for 2 hours to cool completely.
  27. 27Place the cake in the fridge for 2 hours to cool completely.
  28. 28Once chilled, spread whipped topping over the cake.
  29. 29Once chilled, spread whipped topping over the cake.
  30. 30Once chilled, spread whipped topping over the cake.
  31. 31Microwave the remaining jelly and peanut butter until runny.
  32. 32Microwave the remaining jelly and peanut butter until runny.
  33. 33Microwave the remaining jelly and peanut butter until runny.
  34. 34Pour the melted jelly and peanut butter over the whipped topping. You can create a nice pattern.
  35. 35Pour the melted jelly and peanut butter over the whipped topping. You can create a nice pattern.
  36. 36Pour the melted jelly and peanut butter over the whipped topping. You can create a nice pattern.
  37. 37Garnish with chopped peanuts (optional).
  38. 38Garnish with chopped peanuts (optional).
  39. 39Garnish with chopped peanuts (optional).
  40. 40Serve and enjoy!
  41. 41Serve and enjoy!
  42. 42Serve and enjoy!

Ingredients

  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 box yellow cake mix
  • 1 cup peanut butter
  • 1 cup peanut butter
  • 1 cup peanut butter
  • 1.25 cup milk
  • 1.25 cup milk
  • 1.25 cup milk
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 cup jelly
  • 1 cup jelly
  • 1 cup jelly
  • 8 oz whipped topping
  • 8 oz whipped topping
  • 8 oz whipped topping
  • 0.25 cup jelly
  • 0.25 cup jelly
  • 0.25 cup jelly
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 0.25 cup peanut butter
  • 1 cup chopped peanuts
  • 1 cup chopped peanuts
  • 1 cup chopped peanuts

Equipment

oven9x13 cake panmixing bowlmicrowavespatulatoothpickcooling traykitchen utensil with a rounded end