Place peaches and juice in 9 x 13-inch pan.
Pour cake mix over fruit.
Pour melted oleo and nuts next.
Bake at 350\u00b0 for 45 minutes.
Top with ice cream or Cool Whip.
ay before you make the cake. Knead the marzipan and powdered
Puree ingredients together. Refrigerate 1 hour.
Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Bake and cool cake.
Cook pudding mix and milk together following package instructions, either in microwave or stove top. Stir in sour cream.
Cool mixture completely and spread on cooled cake.
Cover with sliced, fresh peaches (well drained canned or frozen peaches may also be used).
Spread dessert topping over peaches and sprinkle with nuts.
Store in refrigerator.
imes.
Cut angel food cake into nine slices.
Line
everal times. Cut angel food cake into 9 slices. Line an
imes.
Cut angel food cake into nine slices. Line an
il spray. Gently toss 24 peach wedges with 2 tablespoons schnapps
Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
Sprinkle with cornstarch; toss.
Drizzle with vanilla and sprinkle brown sugar over all.
Sprinkle with cinnamon then cake mix.
Drizzle melted butter evenly over cake mix.
Cover and cook on high for 3 to 3 1/2 hours.
pray three 8-inch round cake pans with nonstick cooking spray
Put peaches
and juice into a 9 x 3-inch ungreased pan. Sprinkle
dry
cake
mix
evenly
on
top of peaches.
Drizzle melted margarine on top of cake mix.
If desired top with nuts and/or coconut.
Bake at 350\u00b0 for 45 minutes.
o coat.
For the cake: Whisk flour, baking powder, and
layer 1/2 of the peach mixture over it.
Cover
eaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil
pray three 8-inch round cake pans with nonstick cooking spray
Cube cake.
Mix cheese and yogourt together.
Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc.).
Layer cake in glass bowl.
Next layer is cheese and yogourt.
Layer fruit.
Repeat each layer.
Top with fat free or low fat yogourt or Cool Whip.
Arrange sliced peaches on bottom of 13 x 9 cake pan. Mix jello and cake mix and spread over peaches. Make holes in mixture and pour over the margarine (melted). Pour water and peach juice over all. Bake at 400\u00b0 for approximately one hour.
Cook cake in 9 x 13 glass pan.
Cool cake.
Poke holes in cake and pour juice only from peaches over cake.
Add peach slices next (save several for top of cake).
Mix together Cool Whip and pudding, then pour over cake.
Add the peach slices.
Refrigerate several hours.
Mix cream cheese, sugar and Cool Whip until creamy.
Layer in bowl chunks of cake, cream cheese mixture, fruit and glaze. Repeat; will make 2 layers.
Let sit overnight.
Other fresh fruits may be used such as peaches and pineapple with peach glaze.