Peanut Butter and Jelly Cake

Peanut butter and jelly cake


2 cups whole grain pancake mix (the kind where you still add eggs and stuff, not the just add water)

3 Tbsp. melted butter

2 tsp. vanilla

1 ½ cups milk

1 jar all natural peanut butter, softened

1 jar (think small smuckers size) jelly or preserves (whatever flavor suits you)

3 large eggs, well beaten

2 tsp. cinnamon (plus more to garnish top if desired)

½ tsp. ginger

½ tsp. ground cloves

½ tsp. ground nutmeg

1 cup sweetener (I used stevia granulated)

One can of whipped cream


  1. Preheat oven to 350°F.
  2. In a large bowl, mix together pancake mix, cinnamon, ginger, cloves, nutmeg, and sweetener.
  3. In another bowl, mix eggs, milk, vanilla, and melted butter.
  4. Combine the two bowls with minimum mixing.
  5. Mix half of the jar of peanut butter with half of the jar of jelly until well combined.
  6. Mix peanut butter jelly mixture into batter.
  7. Pour batter into 13"X9" pan that has been sprayed well with cooking spray.
  8. Cook at 350°F until a fork inserted in the center comes out clean. (I would start checking it at 15 minutes or so, every oven is different and so is every brand of pancake mix.
  9. While cake is cooling completely, mix the remaining peanut butter and most of the jelly until well combined.
  10. Once cake cools, cover with the peanut butter and jelly mixture.
  11. Cover the peanut butter and jelly mixture with the entire can of whipped cream.
  12. Use a fork and work the little bit of remaining jelly ever so slightly into the whipped cream.
  13. Sprinkle with a dab of cinnamon.
  14. If desired, you can add pieces of real fruit to decorate the top.