Southern "Georgia Peach Cake" with a twist

FREDA GABLE Recipe

By FREDA GABLE cookin4me

This recipe was adapted to our liking from an old Peach coffee cake Recipe we had, and we were in a hurry for a desert for a gathering, and I was short items to make the from scratch cake, and this is what I came up with, It worked so well, Its now a family favorite. The JELLO Hs the EXTRA PEACH FLAVOR that really makes this Cake so flavorful, This is the "Twist", I came up with,to make this extra Peachy Flavorful. This takes no time at all to prepare. It tastes so much better and with More Flavor if you use "FRESH PEACHES", or even Nectarines.
Hope You'll enjoy as well as my family does.


Recipe Rating:
 4 Ratings
Serves:
12 slices
Prep Time:
Cook Time:

Ingredients

1
yellow cake mix, or white is ok to use
3 large
eggs beaten
2 stick
butter only, . . (room temp) not margarine (= 1 cup)
2 tsp
vanilla extract
1/4 tsp
cinnamon
1 pkg
(the twist is ) sugar free peach jello
6
sliced & peeled fresh peaches
dash(es)
apple pie spice sprinkled over peaches (optional)
cool whip, whip cream or pdr sgr sprinkled on top optional

Directions

1
Heat overn to 350 Flour and Grease 9X13 pan
2
Mix 1st 7 Ingredients,(with mixer) until well blended about 2-3 minutes, Butter is room temp. & not melted.
3
Spread mixture evenly into greased and floured pan.
4
Evenly line & place sliced Peaches over the top of this cake Mixture.
5
Sprinkle top of peaches with apple Pie Spice.
6
Bake: 350 -35-40 min.
Serve with Ice Cream,Whip cream, Cool whup or Just Pdr Sugar. . . this is sooo, good served still warm, with cream or Ice cream. . . . ENJOY!
7
NOTE: Not reccomended to Use Canned Peaches, But if you do, You must Be sure they are drained very-very well, or Pat dry on paper towels then use.
  • Comments

  • 1-5 of 15
  • user
    Sandi Moorhead Beaner - Sep 15, 2010
    Sounds wonderful...........have you ever tried it using regular peach jello instead of sugar-free?
  • user
    FREDA GABLE cookin4me - Sep 15, 2010
    No,Sandi, Sorry, I have not tried the regular Jello in this. I would be concerned that the Sugar might not disolve as well as it does in the Sugar free. This Might be my only concern. I could try it next time and than I'd know or sure. Worth a try. . .
  • user
    Eddie Jordan EDWARDCARL - Sep 16, 2010
    WOW! This cake look's sooooo good I'm going to make it for fellowship dinner on Sunday. Thank you for this recipe. ( GOD BLESS ) and keep cooking.
  • user
    FREDA GABLE cookin4me - Sep 16, 2010
    Great Idea Eddie, I'll bet you get rave's on this. Let me Know what others think of it. . .Thanks for Making this cake for a special occasion.
  • user
    Deborah Mackrodt DebiCooks - Sep 20, 2010
    I have a question..is the 2 sticks of butter softened or melted? I have all the ingredients and just want to make sure.