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Big Peach Pound Cake

Recipes by Chef Steph

Chef Steph

Big Peach Pound Cake

Just 10 easy steps to peachy perfection! 🍑

ingredients

Big Peach Pound Cake
  • 1/4 cup - all-purpose flour, divided
  • 2 - cans (15oz.each) peaches OR 3 cups fresh peeled sliced peaches
  • 1/3 cup - vegetable oil
  • 2 - whole eggs
  • 2 tablespoons - Big Peach Liqueur
  • 1 - package yellow cake mix, 15.25 oz. ( I use Duncan Hines)
  • 1/4 cup - powdered sugar
Prep time
20 minutes
Cook Time
65  minutes
Serves
10 to 12

Directions

  1. *For making it in a sheet pan, blend the peaches and put them on the greased pan before the batter.

    Preheat oven to 325° F.
  2. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
  3. Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of pan. Set aside.
  4. Using an electric mixer on medium speed, beat oil, egg whites, Big Peach Liqueur and remaining can of peaches with syrup, in a large bowl about 30 seconds or until smooth.
  5. Add cake mix and beat according to package directions.
  6. Pour batter carefully over peach slices in prepared pan.
  7. Bake 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean.
  8. Place pan on wire rack to cool completely.
  9. Loosen cake from sides of pan; invert onto cake a plate.
  10. Dust cake with powdered sugar just before serving.

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