Iced Peanut Butter and Jelly Sheet Cake Bars

These Iced Peanut Butter and Jelly Sheet Cake Bars are your favorite childhood lunch in a dessert! These tasty dessert bars are always a huge hit!

Course Dessert

Cuisine American

Keyword cake bars, dessert bars, dessert bars recipe, peanut butter bars recipe, peanut butter cake, peanut butter sheet cake, sheet cake recipe

Prep Time 15

Cook Time 24

Total Time 39

Servings bars

Calories 275kcal

Author Jenny

Equipment

Oven

Ingredients

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 oz 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

Instructions

Preheat oven to 350 degrees F. and line a 18x13 inch jelly roll pan with parchment or a silpat liner.
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.
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.
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.

Nutrition