Your childhood lunchtime favorite meets the rich and gooey St. Louis butter cake and you get the best of both worlds — PB&J for dessert!
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- One 15.25-ounce box yellow cake mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 3/4 cup Concord grape jelly, at room temperature
- 1/2 cup creamy peanut butter
- One 8-ounce package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups confectioners’ sugar
- 1/2 cup coarsely chopped roasted salted peanuts
- 2 tablespoons unsalted butter
- 6 tablespoons creamy peanut butter
- 3 tablespoons confectioners’ sugar
- 1/3 cup Concord grape jelly
Instructions
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners’ sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
- For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners’ sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don’t melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 681 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 2 g |
| Sugar | 64 g |
| Protein | 10 g |
| Cholesterol | 108 mg |
| Sodium | 396 mg |
Reviews
I am making this for a friend. I used a tinfoil pan and it took 1 hour until the cake stopped being jiggly and a toothpick came out clean. I hope it’s good!
Amazing! I made this for Memorial Day weekend and my guys loved it. Got a little concerned with the crust since the batter was really thick and hard to beat then spread in the pan but it came out great. Also, I used parchment paper to really avoid the cake sticking to the pan. And I made mine in a 9×9 pan. Will definitely make again!