Categories: Desserts
Ingredients
- Crust:
- Nonstick cooking spray, for the pan
- One 15.25-ounce box yellow cake mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- Filling:
- 3/4 cup Concord grape jelly, at room temperature
- 1/2 cup creamy peanut butter
- One 8-ounce package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups confectioners' sugar
- 1/2 cup coarsely chopped roasted salted peanuts
- Glaze:
- 2 tablespoons unsalted butter
- 6 tablespoons creamy peanut butter
- 3 tablespoons confectioners' sugar
- 1/3 cup Concord grape jelly
Directions
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
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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.
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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.
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Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
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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.