PB&J Doughnut Cake

PB&J Doughnut Cake

  • 25 Minutes Prep1 Hour 35 Minutes Total
  • 10 Servings
  • 460 Calories per Serving
Doughnut lovers will go nuts for this PB&J skillet cake! The doughnut-flavored cake has strawberry jam baked in and a topping of peanut butter icing.

Ingredient List


  • 3/4 cup plus 3 tablespoons butter, softened
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup seedless strawberry jam


  • 3/4 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons milk


  • 1/3 cup seedless strawberry jam
  • 3 tablespoons finely chopped peanuts


  1. Heat oven to 325°F. Grease bottom and sides of 10-inch cast-iron skillet with 1 tablespoon softened butter. In small bowl, mix flour, baking powder, nutmeg and salt; set aside.
  2. In large bowl, beat 3/4 cup softened butter and 3/4 cup granulated sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Spread batter evenly in bottom of skillet. In small bowl, stir 1/2 cup strawberry jam to soften. Drop heaping tablespoonfuls on top of batter.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and edges are golden brown. In small microwavable bowl, place remaining 2 tablespoons softened butter; microwave uncovered on High 10 to 30 seconds or until melted. Brush top of cake with melted butter. Let stand 30 minutes.
  4. In another small bowl, beat Icing ingredients with spoon until smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of cake. In another small microwavable bowl, microwave 1/3 cup strawberry jam uncovered on High 20 to 30 seconds or until thin enough to drizzle. Drizzle over peanut butter icing. Sprinkle chopped peanuts over top. Cut into slices to serve. Loosely cover any remaining pieces.


  • For best results, be sure to measure across top of skillet for correct size.
  • Jam differs from preserves; the texture is a thick puree rather than chunks of medium to large fruit pieces.
  • To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter uncovered on Medium (50%) in 5-second intervals, turning butter frequently so butter is softened but not melted.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 23g 35%, Saturated Fat 12g 61%, Cholesterol 85mg 28%, Sodium 330mg 14%, Potassium 125mg 4%, Total Carbohydrate 59g 20%, Dietary Fiber 1g 5%, Vitamin A 10%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 4%, Vitamin E 6%, Thiamin 10%, Riboflavin 15%, Niacin 10%, Vitamin B6 4%, Folic Acid 10%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 10%, Magnesium 6%, Zinc 4%, Selenium 15%, Copper 4%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 460, Calories from Fat 200, Trans Fat 1/2g, Monounsaturated Fat 7g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 38g, Protein 5g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 4, Starch 1 1/2, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 4 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 5tsp