Peachy Keen Skillet Cake

Melissa Baldan


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!

★★★★★ 1 vote


egg whites
1 can(s)
peach pie filling
1/4 c
1/2 tsp
vanilla extract
1 pkg
yellow cake mix
1/2 c
marshmallow cream
1/2 c
caramel ice cream topping
1/3 c
toasted sliced almonds


1Preheat oven to 350 and grease 12-in skillet (I use coconut oil).
2In 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.
3Bake 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.
4Stir together marshmallow creme and caramel sauce until smooth and well blended. Evenly smooth over cake and along edges. Spread almonds over cake.

About Peachy Keen Skillet Cake

Course/Dish: Cakes, Fruit Desserts