Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.​
• In a large bowl, combine the yellow cake mix and 1 cup of peanut butter until crumbly.​
• Add the eggs, milk, and melted butter to the mixture. Blend at low speed until moistened, then beat for 2 minutes at high speed.​
• Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.​
• Allow the cake to cool on a wire rack for 15 minutes.​

Add the Filling:

• Using the end of a wooden spoon, poke holes all over the warm cake.​
• Microwave 1 cup of strawberry jam for about 30 seconds, until thin. Carefully pour the jam evenly over the cake, ensuring it fills the holes.​
• Let the cake cool completely, approximately 1 hour.​

Prepare the Frosting:

• In a medium bowl, beat ½ cup of peanut butter with an electric mixer on high speed for 2 minutes.​
• Gently fold in the whipped topping in thirds, ensuring it’s well blended after each addition.​
• Spread the peanut butter frosting over the cooled cake.​

  Add the Toppings:

  • Place ¼ cup of strawberry jam and ¼ cup of peanut butter into two separate bowls. Microwave each for about 10 seconds, until thin.​
  • Drizzle both the warmed jam and peanut butter over the frosted cake.​
  • Sprinkle the chopped peanuts on top.​

Serve:

• Serve immediately, or store in the refrigerator until ready to serve