Iced Peanut Butter and Jelly Sheet Cake

Guess I’m a kid at heart, because I still love peanut butter and jelly! When I was thinking about what I wanted to share with you today, I knew I wanted to make a fun cake and this flavor combo quickly came to mind.

I love that this cake can be whipped up in just minutes, which makes it perfect to take to parties, picnics or just enjoying right at  home with the family.

You are likely to have everything you need right in your pantry. Hope you enjoy this simple yet delicious cake!


Here’s your line up! Please picture a small box of vanilla instant pudding in the  photo as well. Note that you do not have to use a sugar free cake mix. Just cleaning out my ol’ pantry ๐Ÿ™‚

Alright, it gets really tricky here, add all of your cake ingredients right to the mixing bowl ๐Ÿ™‚

You know me and my egg shots. I just don’t get tired of them, lol!

Add your oil, sour cream and pudding mix (not pictured).

Don’t forget the peanut butter!

Now that we’ve got everything in the bowl, time to mix until well combined.

Perfect. Pour into your nice sheet pan.

Spread your cake nice and even.

Heat your jam for about 30 seconds then drizzle over your cake batter.

Run a knife through to swirl!

So pretty! Now let’s bake!

Ahhh, there we go.

Whisk your icing then drizzle over your warm cake….and eat ๐Ÿ™‚


Iced Peanut Butter and Jelly Sheet Cake

1 box yellow cake mix

1/2 cup milk or buttermilk

4 large eggs

1/2 cup vegetable oil

1/2 cup sour cream

3.9 ounce box vanilla instant pudding mix

1/2 cup creamy peanut butter

1 cup strawberry jelly

2 cups powdered sugar

1/4 cup heavy cream (plus more to thin out if needed)

1. Preheat oven to 350 degrees F. and line a 18×13 inch jelly roll pan with parchment or a silpat liner.

2. In a stand or electric mixer, mix the cake mix, milk, eggs, vegetable oil, sour cream, pudding mix, and peanut butter until well combined, about 2 minutes. Pour cake batter into prepared pan spreading evenly.

3. Heat jelly in a microwave safe bowl until loosened, about 30 seconds. Drizzle over batter then run a knife carefully through to swirl. Bake for 22-26 minutes, until baked through.

4. While cake is still warm, prepare icing by whisking powdered sugar and heavy cream until smooth and a nice drizzling consistency. Drizzle over cake. You can serve warm or let icing set and refrigerate to serve chilled. Store leftover cake pieces in refrigerator.

Makes 24 squares


Have a great day! Come back soon ๐Ÿ™‚

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48 Responses
  1. Hey!

    This looks amazing, I love everything pb&j. Also, I featured one of your recipes on my brand-new blog, It would be incredible if you could check it out! Thanks.

  2. PB& J is always in season with me…in any form. Cake form sounds about perfect.

    And I love that you cleaned out some pantry items while making this recipe. Love that feeling when I can use up a box of this or that which was taking up space.

  3. Whether im really little or 100 years old, I think I will always have a special place in my heart of peanut butter and jelly … this is a cake that will be making a couple appearences in my summer menu ๐Ÿ™‚ ~ yumm!!

  4. Laurie

    Looks yummy. One question… I noticed you used sugar free cake mix. Does it make a difference if I used regular cake mix or would it be sweeter? Just asking!

  5. The red swirls and white drizzel are driving me bonkers! I love peanut butter and have yet to make a peanut butter cake…great way of sweetening it up with some yummy sweet jelly. This is a great recipe and I’m looking forward to giving it a try!

  6. Christina Turley

    What a great recipe!!! In the oven now and my house smells heavenly:) Cannot wait to share with my teacher friends in the morning for a special breakfast treat!!!

  7. Deanna C

    I love this, I went and stocked up on these ingredients but then thought… What size pan is that? At the store I had a few size choices to choose from I tried to figure it out just by your pictures like “what’s the ratio of the pan to your stove” so hopefully I picked out the right one ๐Ÿ™‚

  8. Keri

    I made this, following your recipe exactly, and it was WONDERFUL!!! Stayed yummy and fresh in the fridge for several days!

  9. Nuha

    This looks beautiful & really yummy!
    I was wondering what purpose does the pudding mix serve & how can I substitute it?
    Thank you. ๐Ÿ™‚

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