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Sweet Sandwich: Fried Peanut Butter and Jelly Poundcake Sandwich Recipe

I'm going to tell you something now, and I want you to not freak out too much. You know that childhood staple known as the Peanut Butter and Jelly Sandwich? Well, the first time I tried it was when I was 18 years old.

It's true. Due to a jam aversion on SpyMom's part (I know, odd but true) I never had the classic sandwich combo, instead growing up eating crunchy Skippy peanut butter, no jelly, on rye bread (the kind with no caraway seeds). I realize this may sound odd, but I didn't know there could be another way.

But then, in college, upon learning that I'd never sampled the classic combo, some friends whipped me up a peanut butter and jelly sandwich on wonder bread. And to me, it tasted...sweet. But it wasn't quite right: it was almost-dessert, but masquerading as a sandwich. Honestly, I didn't care for it.

However, what I discovered is that when you embrace that sweetness and take it to the next level--namely, by using pound cake instead of bread, and then pan-frying the whole thing, you get a sweet sandwich that is comfortable being served a la mode, and deliciously decadent and indulgent. 

Here's how you can make it happen at home.

Fried Peanut Butter and Jelly Poundcake Sandwiches

Makes about 6 sandwiches (can be cut into fourths for more delicate appetites)

  • 1 pound cake loaf (I used an iced lemon pound cake from Metropolitan Market)
  • 1 stick of butter
  • 12 tablespoons peanut butter (2 per sandwich); I used Peanut Butter and Co.'s The Bee's Knees
  • 6 tablespoons jam or preserves of your choice (1 tablespoon per sandwich)


  1. Prepare your sandwiches. Cut the loaf into 12 slices (can do more or less depending on how thick you'd like the sandwiches).
  2. Pair two slices together; apply one tablespoon of peanut butter to each side. Add jam to one side, and then sandwich them together, so that the filling is contained in the sandwich. Repeat with the remaining slices of pound cake until you have 6 sandwiches. Put the plate of prepared sandwiches in the refrigerator while you prepare the next step.
  3. In a medium frying pan, melt 2-3 tablespoons of butter over medium heat. Once bubbling, remove your sandwiches from the fridge. Apply a smear of butter to the top side, and place the sandwich in the frying pan, non-buttered side down. After about 1-2 minutes, or when the bottom has turned golden, flip the sandwich using a metal spatula (silicone ones don't work as well, as the sandwiches can get a little sticky and want to adhere themselves to the bottom of the pan) and fry the second side (the second side will take slightly less time). If you have room, you can do two sandwiches at one time in the pan.
  4. Remove from the frying pan and set on paper towels to blot the excess butter. Repeat with the remaining sandwiches, adding more butter to the pan as needed.
  5. Serve immediately; if desired, with a scoop of ice cream on the side.

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Reader Comments (16)

Awesome. That's funny about you and PB&J sandwiches. I didn't know that people put milk on their oatmeal until I was in college. :]
July 12 | Unregistered CommenterKristen
This is bloody brilliant.

It did strike me as funny that you hadn't tried PB&J sandwiches until you were eighteen, but like you said, you don't know what you're missing if you haven't had something any other way, right? Bravo on revamping this. I'm tempted to veganize it... Oooooh my...
July 12 | Unregistered CommenterChristina
I would like to know how you stay so skinny!
July 12 | Unregistered CommenterAmy
Wow, this is blowing my mind! The "OMG" in your first photo sums it up pretty well. I think I may just have to try it sometime!
July 12 | Unregistered Commenterminne{BAKER}
OMG! Anything fried is great, but hadn't thought about P&J.. what about P&Chocolate fried? Now that would be sensational, too... Might just try both!
July 12 | Unregistered CommenterJanet Rudolph
Um...Yum! This is genius! I used to eat PB and Co's Cinnamon Raisin Swirl with bananas on regular bread but I think I may have to use pound cake next time.
July 13 | Unregistered CommenterMalia
OMG is right! Holy Cow! I do love peanut butter on rye (people think I'm crazy). Not the biggest jelly fan, so I used to make grilled peanut butter and brown sugar sandwiches. Yum. Can't wait to try it with the pound cake.
July 13 | Unregistered CommenterChristina
This is a amazing idea! I am going to try it on my HS students!
Oooh damn. Now I really wanna make this, but with cheese instead of peanut butter, mmm.
July 16 | Unregistered CommenterMoinette
I grew up on fried PB&J! Just on regular bread though. I was just telling my FIL about it today! He had never had PB&J until the tornadoes hit here in Alabama a few months back and we didn't have power for over a week. I couldn't believe it! May have to try the pound cake! That sounds awesome!
July 16 | Unregistered CommenterSara
Try this with almond butter and apricot jam or sesame butter sweetened with honey - with almond butter you get a sublime french twist, and with the sesame and honey it's a middle-eastern delight.
July 17 | Unregistered CommenterMatt Blanc
What, no bacon?
July 18 | Unregistered CommenterArt
I've tried these at a friend's restaurant and they are AMAZING!!!
I'm trying them at home this weekend!
July 21 | Unregistered CommenterLiliana
oh wow - it looks so good, but my tummy hurts just thinking about it!
July 22 | Unregistered CommenterDana

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