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    You are in: Home / Recipes / Peanut Butter Jelly Swirl Bundt Cake Recipe
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    Peanut Butter Jelly Swirl Bundt Cake

    Peanut Butter Jelly Swirl Bundt Cake. Photo by OutRAGme_985

    1/6 Photos of Peanut Butter Jelly Swirl Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Kittencalskitchen's Note:

    All the peanut butter and jam lovers, this ones for you! here is a moist buttery cake with jam in middle. Add in chocolate chips to the batter if desired.

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    BUNDT C ...

    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Set oven rack to second-lowest position.
    3. 3
      Grease a Bundt pan.
    4. 4
      In a small bowl sift the flour, baking powder, baking soda and salt.
    5. 5
      In a large bowl, cream butter and sugar until fluffy (about 4 minutes).
    6. 6
      Add in eggs; beat well until combined.
    7. 7
      Add in peanut butter and vanilla; beat well.
    8. 8
      Beat in sour cream until blended.
    9. 9
      Reduce the mixer to low speed, and gradually add in the flour mixture until combined.
    10. 10
      Spoon HALF of the batter (about 3 cups) into prepared Bundt pan.
    11. 11
      Dollup about half of the jelly over the batter (avoiding the edges of pan).
    12. 12
      Partially stir/swirl the jelly over the batter with a knife.
    13. 13
      Spoon the remaining batter into the pan.
    14. 14
      Then swirl the remaining jelly into batter.
    15. 15
      Bake for about 1 hour, or until cake is done (check after about 50 minutes).

    Ratings & Reviews:

    • on July 08, 2006


      What a treat! Could hardly wait for it to cool down before tasting. Mmmmm. Used a round pan (without the "whole"in the middle) and needed the full hour for it to bake. The last ten minutes I put a piece of parchment paper over the cake, to prevent it from browning too much. Did not have any problem with the jam being exposed, maybe cause I did not have to turn the cake, just eased it out with the help of two "handles" made of parchment paper which I had put cris-cross on the bottom of the pan (after greasing and flouring). This time I used blueberry jam and will also try it adding chocolate chips as you suggested. Thanks so much for sharing this recipe.

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    • on January 24, 2014


      I was not a fan of this cake. It smelled like absolute heaven when I was cooking it, and fresh from the oven it was a peanut butter lovers dream wafting out on the heat. However after cutting into it, I was disappointed. I upped the amount of peanut butter and it still didn't taste like anything but dried yellow cake. <br/><br/>I'm not sure why this happened, all the instructions were followed but it was not to my taste at all. I found it boring and lifeless.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009


      Easy, quick chaneable by changing the jam. The batter, without the jam was fantastic off the spoon. I used homemade peanut butter and melted it in the microwave before putting it in the batter. It was subtil;, but there. An inexpensive winner. Also, no sour cream in France, I used plain yogurt with no problem.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Peanut Butter Jelly Swirl Bundt Cake

    Serving Size: 1 (1563 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5261.4
    Calories from Fat 1684
    Total Fat 187.2 g
    Saturated Fat 95.1 g
    Cholesterol 921.6 mg
    Sodium 4599.6 mg
    Total Carbohydrate 833.1 g
    Dietary Fiber 17.1 g
    Sugars 520.5 g
    Protein 73.5 g

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