KID’S CHOICE

This cake is definitely #1 with kids who love a good PB & J sandwich! Any preferred jelly can be used .. your favorite complement to PB & J. I used SMUCKER’S Red Raspberry Preserves and of course my preferred JIF Smooth Peanut Butter.

I made a DUNCAN HINES Butter cake and baked in three 8 inch pans. I put the Preserves out in a bowl about an hour before baking my cake so it would be easier to spread.

The key to this cake is not overloading it with jelly. The cake layers are a butter cake. The frosting is a peanut buttercream. On the bottom layer, I spread the preserves generously. The middle layer and the top and sides are frosted with the buttercream. Preserves are then used on the top of the cake as a garnish. Chopped PLANTERS peanuts are pressed around the sides. Oh boy, this is a delight!

I love providing evidence of my taste testers. These guys are honest and forthright in all of their opinions, whether I like it or not! This cake got an A+ rating!

Do yourself a favor. Make this cake for a child. Have a piece and I feel sure you will be making it again!

Yield: 10 -12 SLICES

PEANUT BUTTER AND JELLY CAKE

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Buttery yellow cake with Peanut Buttercream frosting, a touch of Red Raspberry Preserves and chopped peanuts pressed into the frosting on the sides.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

CAKE

• Duncan Hines Classic Butter Cake Mix
• 3/4 cup milk
• 7 tablespoons unsalted butter, room temperature
• 3 eggs, room temperature

FROSTING

• 2 sticks unsalted butter, room temperature (16 tablespoons)
• 1 cup JIF Creamy Peanut Butter
• 3 tablespoons heavy cream
• 1 teaspoon vanilla
• 2 cups confectioners sugar

Preserves

• 1 1/4 cups Smucker's Red Raspberry Preserves

Instructions

CAKE

Preheat oven to 350 degrees. Prepare three 8-inch baking pans with nonstick spray with flour. I use Baker's Joy.

In mixing bowl, add cake mix, milk, butter, and eggs. Beat on low until moistened and then increase speed to high for about 4 minutes. Stop and use a spatula to scrape down the sides.

Pour into pans and bake 25-30 minutes. Cool completely before frosting.

FROSTING

In a mixer, beat butter, peanut butter, cream, and vanilla until smooth. Slowly add sugar and beat until combined. Turn speed up and beat 4-5 minutes. Frosting will be fluffy.

CAKE ASSEMBLY

Generously spread the preserves on the top of the bottom layer using about 3/4 - 1 cup. Spread frosting on the middle layer and the top layer and sides. Press chopped peanuts on the sides.

Put the remaining jelly in a Ziploc bag and snip the end off. Make lines about 1 inch apart. Using a skewer or knife, drag through the jelly lines about an inch apart. Sprinkle a few nuts int eh middle and if you have any jelly left, pipe some around the nuts.

Notes

A preferred jelly flavor can be used. If frosting is too stiff, may add additional tablespoon cream.

Garnishing the top of the cake can be as simple as sprinkling some chopped nuts around the edge and piping some jelly in the middle. Make it simple. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 546Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 114mgSodium: 158mgCarbohydrates: 51gFiber: 2gSugar: 38gProtein: 7g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Children see magic because they look for it.”

–Christopher Moore