29 peach topping cake Recipes

  • No-Bake Fruit Topped Cheese Cake
    cream cheese, condensed milk, lemon juice and
    8 More
    cream cheese, condensed milk, lemon juice, plain sweet biscuit crumbs, cocoa, butter, melted, peach slices in syrup , not juice, black cherries , juice not used, mandarin oranges in light syrup, gelatin, whipping cream
    1 hour , 11 ingredients
  • Fruit Pizza
    yellow cake mix, egg, melted butter or 1/2 cup margarine and
    4 More
    yellow cake mix, egg, melted butter or 1/2 cup margarine, cream cheese, softened, sugar, cool whip topping, fresh fruit (blueberries, kiwi, strawberries, peaches, etc.)
    30 min, 7 ingredients
  • Marion Reed's Open Fruit Cake Marion Reed's Open Fruit Cake
    flour, sugar, baking powder, salt and
    6 More
    flour, sugar, baking powder, salt, butter or 6 tbsp margarine, beaten egg, water, apples (fresh fruit of your choice) or peaches (fresh fruit of your choice) or pears (fresh fruit of your choice) or plums (fresh fruit of your choice) or apricot (fresh fruit of your choice), cinnamon sugar (for sprinkling on top ), butter (for dotting on top)
    1 hour 10 min, 10 ingredients
  • Ginger Cake with Cararmel Apple Topping Ginger Cake with Cararmel Apple Topping
    yoplait 99% fat free creamy harvest peach or cramy vanilla and
    12 More
    yoplait 99% fat free creamy harvest peach or cramy vanilla, caramel fat-free topping, gold medal whole wheat flour, gold medal all-purpose flour, ground cinnamon, ground ginger, baking soda, salt, molasses, canola oil, egg, tart apple, chopped, lemon juice
    1 hour 43 min, 13 ingredients
  • Polenta Poundcake (Michael Chiarello) Polenta Poundcake (Michael Chiarello)
    all-purpose flour, polenta , fine grind, baking powder and
    16 More
    all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.
    1 hour 15 min, 19 ingredients
  • Caramel Cream Dessert Caramel Cream Dessert
    cream cheese, caramel topping, divided, cubed lb cake and
    3 More
    cream cheese, caramel topping, divided, cubed lb cake, chopped pecans, divided, sliced peaches in juice, drained and diced 1/2 pt, raspberries or strawberries
    7 ingredients
  • Peachy Angel Food Dessert Peachy Angel Food Dessert
    prepared angel food cake (8 to 10 oz) and
    4 More
    prepared angel food cake (8 to 10 oz), topping mix (dream whip ), cream cheese, softened, sugar, peach or cherry pie filling
    25 min, 5 ingredients




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