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So moist. So delicious. And so much more.™

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peanut butter and jelly cake

jessica safstom Recipe shared by:
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PB & J lovers unite!

  • Hands-On Time:1 Hour
  • Total Time: 3 Hours
  • Servings: 8-10
  • Rating:

Ingredients

  • for cake:
  • 1 box white Duncan Hines cake mix
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup creamy peanut butter (i like Jiff)
  • for spreading in between layers:
  • 1 can (12 oz) raspberry pie filling
  • for frosting:
  • 2 cups powdered sugar
  • 1 stick salted butter (NOT margargine) room temp
  • 1/4 cup creamy peanut butter room temp
  • 1 to 2 tsp water (will vary depending on how thick you want the frosting to be

Baking Instructions

  1. Mix cake ingredients together until well blended and pour equal amounts into 2 greased and floured 9 inch round baking pans. bake 25-30 minutes at 350 until a toothpick inserted in the middle comes out clean.
  2. remove from oven to cool.
  3. Next, blend frosting ingredients together on low speed and add water until the desired texture is reached. start off with just a tsp of water and add as needed. set aside.
  4. once cake is cool, level the tops so they sit straight one on top of the other and apply a generous layer of the raspberry pie filling on top of the bottom layer. place the 2nd cake on top.
  5. frost cake with the peanut butter cream frosting and enjoy!!!

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Tips

Oven Temp

Oven Temp

You preheat the oven - or so you thought. I'm a pretty seasoned baker and I immediately knew something was wrong when I had one to many timing problems when baking. Truth is you cannot rely on your oven telling it's come to temp. Every good baker needs to keep on a hand an oven thermometer. Trust me on this, and always find yourself being a happy baker.


i use splenda instead of sugar for baking

i use splenda instead of sugar for baking

splenda is use instead of sugar-just same amount of splenda which will equal the amount of sugar





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