Peach-Glazed Cake Recipe

5 1
Peach-Glazed Cake Recipe
Peach-Glazed Cake Recipe photo by Taste of Home
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Peach-Glazed Cake Recipe

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5 1
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"After tasting this cake, guests always ask for a second slice...and the recipe," writes Samantha Jones from her kitchen in Morgantown, West Virginia. "Everyone is surprised when they learn this dessert is so easy to make. I often garnish servings with pear slices instead of peaches."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 can (15 ounces) pear halves, drained
  • 1 package (18-1/4 ounces) white cake mix
  • 3 eggs
  • 1 jar (12 ounces) peach preserves, divided
  • Fresh or frozen sliced peaches, thawed

Directions

In a blender or food processor, cover and process pears until pureed. Transfer to a mixing bowl; add the cake mix and eggs. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 60-90 seconds or until melted. Slowly brush over warm cake. Cool completely. Slice cake; top with peaches. Melt remaining preserves; drizzle over top. Yield: 10-12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peach-Glazed Cake in Quick Cooking March/April 2002, p8

Nutritional Facts

1 piece: 304 calories, 5g fat (2g saturated fat), 53mg cholesterol, 291mg sodium, 61g carbohydrate (42g sugars, 1g fiber), 3g protein.

  • 1 can (15 ounces) pear halves, drained
  • 1 package (18-1/4 ounces) white cake mix
  • 3 eggs
  • 1 jar (12 ounces) peach preserves, divided
  • Fresh or frozen sliced peaches, thawed
  1. In a blender or food processor, cover and process pears until pureed. Transfer to a mixing bowl; add the cake mix and eggs. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  2. In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 60-90 seconds or until melted. Slowly brush over warm cake. Cool completely. Slice cake; top with peaches. Melt remaining preserves; drizzle over top. Yield: 10-12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peach-Glazed Cake in Quick Cooking March/April 2002, p8

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