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)
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.