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Peanut Butter and Jelly Snack Cake
Ingredients
Directions
Ingredients
1
(15.25-ounce) package yellow or butter cake mix
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¼ c
all-purpose flour
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2 lg
eggs
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1 ¼ c
full-fat canned coconut milk or whole milk
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½ c
creamy or chunky peanut butter
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c
vegetable oil
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½ c
strawberry, plum, or blackberry preserves, or grape jelly
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1 tsp
confectioners’ sugar, for dusting (optional)
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Peanut Butter and Jelly Snack Cake

Everything needed for this cake is likely already in your pantry, which is its appeal. Well, that plus the nostalgic and wonderful peanut butter and jelly flavor combination. This is the type of cake that’s made for life’s spur-of-the-moment celebrations, whenever you feel like baking cake. And who doesn’t like peanut butter and jelly?

12-16 servings

  1. Place a rack in the center of the oven and preheat the oven to 350°F. Mist a 13 × 9-inch metal baking pan with oil and set the pan aside.
  2. In a large mixing bowl, stir together the cake mix and flour. Add the eggs, coconut milk, peanut butter, and oil. Beat with an electric mixer on low speed until blended, about 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, about 1 minute. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Dollop the preserves by teaspoonfuls on top and swirl into the batter with a dinner knife.
  3. Place the pan in the oven and bake until the cake is golden brown and the top springs back when gently pressed in the middle, 28 to 32 minutes.
  4. Let the cake cool in the pan on a wire rack for 20 to 25 minutes before serving. If desired, dust the top with confectioners’ sugar when the cake is cool to the touch. Store, lightly covered, at room temperature for up to 5 days.

A New Take on Cake

Anne Byrn

Book Cover