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peanut butter and jelly snack cakes on a platter

Peanut Butter and Jelly Snack Cake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 552kcal
Peanut Butter and Jelly Cake Bars are a fun and kid-friendly recipe! These Peanut Butter and Jelly Bars make for a tasty dessert, a simple snack, or even an indulgent breakfast. I love putting a new spin on classic kid's food to make something creative and delicious for the whole family. You'll never think of Peanut Butter and Jelly the same once you've had these snack cakes!
Print Recipe


For the Cake:

  • 1 15.25 ounce box white cake mix
  • ¼ cup vegetable oil
  • ½ cup smooth peanut butter room temperature
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or whole milk

For the PB&J swirl:

  • 1/3 cup smooth peanut butter at room temperature
  • ¼ cup powdered sugar
  • 1-2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup grape jelly or jam
  • ¾ teaspoon hot water


For the Cake Mix:

  • Set the oven rack to the middle position and heat the oven to 350°F.
  • Spray an 8x8 or 9x9 baking dish with nonstick cooking (or baking) spray. Set aside.
  • In the mixing bowl of a stand mixer (or hand-held mixer), slowly beat together the cake mix, oil, peanut butter, eggs, vanilla and milk. Mix one minute on low until ingredients are combined. Turn mixture to medium and mix 1-2 more minutes until ingredients are smooth and the dry ingredients have been incorporated into the batter. Pour the batter into the prepared baking pan; set aside.

For the PB&J swirl:

  • In a small bowl, whisk together the peanut butter, sugar, oil and vanilla until smooth; set aside.
  • In another small bowl, whisk together the jelly (jam) and the hot water until loosened and almost smooth.

For the Cake:

  • Place alternating dollops of the grape jelly and the peanut butter mixtures, about ½-1 inch apart, over the entire cake. Drag the tip of a knife through the dollops to create a swirl pattern throughout the entire cake and from edge-to-edge.
  • Bake at 350°F, 45-60 minutes (depending on the size pan) until a toothpick or cake tester inserted in the middle comes out almost clean. Transfer cake to a cooling rack to cool completely before cutting.
  • Leftovers can be kept, covered, at room temperature up to 3 days.
  • Enjoy!


Calories: 552kcal | Carbohydrates: 77g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 652mg | Potassium: 294mg | Fiber: 2g | Sugar: 41g | Vitamin A: 140IU | Vitamin C: 1.2mg | Calcium: 198mg | Iron: 2.1mg