Quick and Easy Peanut Butter and Jelly Cake

Quick and Easy Peanut Butter and Jelly Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium380 mg16% DV
Total Carbohydrates64 g21% DV
Dietary Fiber0.0 g0% DV
Sugars43 g
Protein8 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium380 mg16% DV
Total Carbohydrates64 g21% DV
Dietary Fiber0.0 g0% DV
Sugars43 g
Protein8 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  • 1 package white cake mix (about 18 oz.)
  • 3/4 cup raspberry jam
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.)
  • 1/2 cup whipping cream
  • 2 tablespoons milk

Directions

  • 1. Prepare cake as directed on package for two 9-inch layers. Slice each layer in half horizontally to form two layers. Place one layer on serving plate; spread 1/4 cup jam over top. Repeat with remaining layers, ending with plain layer on top.
  • 2. Stir together peanut butter chips and milk in medium saucepan. Heat over heat, stirring constantly, until chips are melted and mixture is smooth. Cool until slightly thickened. Beat whipping cream with electric mixer until stiff; gradually blend into peanut butter mixture. If necessary, cool until of spreading consistency. Frost top and sides of cake.
  • Makes 12 servings.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog