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Peanut Butter Picnic Cake with Peanut Butter Frosting


Peanut Butter Picnic Cake with Peanut Butter Frosting recipe













½ cup butter
1 ⅓ cups sugar
¼ cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
10 ounces strawberry jam
or grape jam, 1 jar
Peanut butter frosting
¼ cup butter
¼ cup peanut butter
1 teaspoon vanilla extract
2 ½ cups powdered sugar
3 tablespoons milk


Beat butter and sugar until light and fluffy.

Blend in peanut butter, eggs and vanilla.

Add combined dry ingredients alternately with milk, mixing well after each addition.

Pour into two greased and flour 8 or 9 inch layer pans.

Bake at 350℉ (180℃) for 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans.

Spread ⅔ cup preserves between layers.

Frost with Peanut Butter Frosting.

Decorate with additional preserves.


Cream butter.

Blend in peanut butter, vanilla and salt.

Add sugar alternately with milk, beating until light and fluffy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 38632% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 268mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 7% Vitamin C 3%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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