Iced Peanut Butter and Jelly Sheet Cake

By bklynmommy

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 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)

Details

Adapted from picky-palate.com

Preparation

Step 1

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.