Peach Melba Mountain Recipe

5 1 1
Peach Melba Mountain Recipe
Peach Melba Mountain Recipe photo by Taste of Home
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Peach Melba Mountain Recipe

Read Reviews
5 1 1
Publisher Photo
Over the years, I've competed in several state fair cooking contests, and this cake is one of my most impressive entries. It looks as fantastic as it tastes. The fruit is in season right around Michigan's late August fair time.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 35 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 package (3 ounces) peach gelatin
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon almond extract
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 cup sliced almonds, toasted, divided
  • 3 cups sliced peeled fresh peaches
  • 3 cups fresh raspberries

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely.
In a small bowl, dissolve gelatin in boiling water; cool. In a large mixing bowl, beat cream cheese and extract until fluffy. Gradually beat in gelatin. Fold in whipped topping and 3/4 cup almonds. Cover and refrigerate for 30 minutes.
Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with a third of the cream mixture. Top with 1 cup of peaches and 1 cup of raspberries. Repeat layers. Sprinkle with remaining almonds. Chill for at least 30 minutes before serving. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Peach Melba Mountain in Country Woman May/June 2006, p39

Nutritional Facts

1 slice: 336 calories, 13g fat (8g saturated fat), 18mg cholesterol, 301mg sodium, 47g carbohydrate (35g sugars, 3g fiber), 7g protein.

  • 1 package (16 ounces) angel food cake mix
  • 1 package (3 ounces) peach gelatin
  • 1 cup boiling water
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon almond extract
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 cup sliced almonds, toasted, divided
  • 3 cups sliced peeled fresh peaches
  • 3 cups fresh raspberries
  1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely.
  2. In a small bowl, dissolve gelatin in boiling water; cool. In a large mixing bowl, beat cream cheese and extract until fluffy. Gradually beat in gelatin. Fold in whipped topping and 3/4 cup almonds. Cover and refrigerate for 30 minutes.
  3. Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with a third of the cream mixture. Top with 1 cup of peaches and 1 cup of raspberries. Repeat layers. Sprinkle with remaining almonds. Chill for at least 30 minutes before serving. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Peach Melba Mountain in Country Woman May/June 2006, p39

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MY REVIEW
Wazzoo User ID: 4977450 207930
Reviewed Mar. 19, 2010

"It is very easy - looks very impressive besides tasting wonderful - I have varied the flavours and fruit also - - very good!!!"

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