peachy keen skillet cake

Name: Peachy Keen Skillet Cake
Ingredients: 3 - egg whites; 1 can(s) peach pie filling; 1/4 cup(s) water; 1/2 teaspoon(s) vanilla extract; 1 package(s) yellow cake mix; 1/2 cup(s) marshmallow cream; 1/2 cup(s) caramel ice cream topping; 1/3 cup(s) toasted sliced almonds

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106 Pinches 1 Photo

Melissa Baldan

San Diego, CA

Updated on Feb 8, 2013

Tonight I changed up a favorite recipe. Not that I don't love the original, but I yearned for something fresher. We love this new cake!

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Ingredients

3 - egg whites
1 can peach pie filling
1/4 cup water
1/2 teaspoon vanilla extract
1 package yellow cake mix
1/2 cup marshmallow cream
1/2 cup caramel ice cream topping
1/3 cup toasted sliced almonds

How To Make peachy keen skillet cake

Step 1

Preheat oven to 350 and grease 12-in skillet (I use coconut oil).

Step 2

In a large bowl whisk egg whites. Add pie filling, water and almond extract, blend well. Add cake mix and mix until well blended. Pour batter into skillet and spread evenly.
Step 3

Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool for 10 minutes. Loosen edges of cake and invert onto a large serving plate. Cool for an additional 20 minutes.
Step 4

Stir together marshmallow creme and caramel sauce until smooth and well blended. Evenly smooth over cake and along edges. Spread almonds over cake.
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