Pre-heat oven to 350o... To make the cake... 1) Grease and flour a 12c fluted tube pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches... 2) In a large mixing bowl, mix all of the CAKE ingredients and mix @ low speed `til moistened, then @ high speed for 2 min... 3) Pour the batter into the pan over the fruit and bake in pre-heated oven for 50 to 65 min. or `til wooden pick comes out clean. [Cake crust may become very dark so if necessary cover cake loosely with foil] Cool for at least 15 min. and remove from pan... To make the sauce... 4) In a small bowl combine all of the SAUCE ingredients and mix `til well blended. Then with a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake... To make the topping... 5) In yet another small bowl, combine all of the ingredients (cool whip may be substituted for whipping cream) mix well `til soft peaks form... 6) Serve over the cake (preferably warm, but cool is not bad either)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cake (1371g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 1552 (64%)|
|Amt Per Serving||% DV|
|Total Fat 172.4g||230 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 84.1g|
|Polyunsanturated Fat 34.2g|
|Cholesterol 4230mg||1302 %|
|Sodium 1403mg||48 %|
|Potassium 1717mg||45 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26.9g|
|Protein 127.1g||182 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2415
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