Peanut Butter Jelly Swirl Bundt Cake

"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."
photo by Leti E. photo by Leti E.
photo by Leti E.
photo by OutRAGme_985 photo by OutRAGme_985
photo by OutRAGme_985 photo by OutRAGme_985
photo by BestTeenChef photo by BestTeenChef
photo by Asha1126 photo by Asha1126
Ready In:
1hr 25mins




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

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.
  3. Yuk. Cake was dense, jam leaked out of the cake when I remove it from the pan. When I sliced the cake, the tunnel of jam was now a jam lined hole. My husband ate it - thought it was 'ok' I will not make again, over 1/2 went in the garbage.
  4. 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.
  5. I really wanted to like this cake but it just didn't do it for me. I could not taste the peanut butter flavor maybe it was because I used all natural peanut butter.



Find More Recipes