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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
PB&J Gooey Butter Cake
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- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 681
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 10 g
- Cholesterol
- 108 mg
- Sodium
- 396 mg
Your childhood lunchtime favorite meets the rich and gooey St. Louis butter cake and you get the best of both worlds -- PB&J for dessert!
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 681
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 64 g
- Protein
- 10 g
- Cholesterol
- 108 mg
- Sodium
- 396 mg
Ingredients
Crust:
Filling:
Glaze:
Directions
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
- For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.
