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!
Servings 24 bars
- 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
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.
Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 237mg | Potassium: 75mg | Fiber: 1g | Sugar: 30g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg