Peachy Glazed Cake/Bars

Pat Duran


This recipe is a spin -off of Mandy Holmes recipe for Pineapple Right -Side-Up Cake..this is a very moist cake that is kept in the refrigerator...the milky glaze is very rich and creamy.. I have had this cake in an apple combination before,but cannot remember where I had it--probably at a Bunco game or pot luck.. anyway it is a very good recipe -I hope you enjoy this version!

★★★★★ 4 votes
10x15-inch sheet pan
15 Min
25 Min



2 large
1 1/2 c
granulated sugar
1 tsp
vanilla extract
1 tsp
almond extract
21 oz
can cling peach slices
2 1/4 c
all purpose flour
1 1/2 tsp
baking soda
1/4 tsp
1/2 c
chopped walnuts


1/2 c
pet evaporated milk
1/2 c
3/4 c
powdered sugar- more if needed


1Preheat oven to 350^. Lightly spray or grease a 10x15-inch jelly roll pan.Set aside.
Remove lid from peaches and using serrated knife or shears, leaving peaches in can cut up the peach slices into small pieces..drain peaches over a bowl.
Set aside.
Beat together eggs, sugar,vanilla and almond extracts,until light yellow in color.
2Remove 1/2 the peach pieces from the strainer and add to the batter along with 1/4 cup of the peach liquid.
3Spread batter evenly in the prepared pan and sprinkle the nuts over top of batter.
Bake in heated oven for about 25 minutes- until toothpick tested comes out clean and cake/bars are golden on top. Make Glaze while bars are baking.
Place all ingredients in a saucepan and bring to a boil. Boil for 5 minutes until glaze is bubbly white and thickened slightly. If not thick enough , add a bit more powdered sugar..spoonful at a time.
5When cake/bars are out of the oven--Distribute the remaining peach pieces over hot cake/bars. Immediately pour glaze over peaches and bars..spreading a table knife around outside edges so glaze can seep down. Refrigerate right away for about 2 hours before serving--refrigerate extra bars.

About Peachy Glazed Cake/Bars

Main Ingredient: Fruit
Regional Style: American