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Peach Cake

Peach Cake

This dense, moist cake is enlivened with peaches and almond but simply assembled using a prepared yellow cake mix.

Peach Cake


Servings: 24 servings/2 x 10-inch cakes

8 large eggs
2/3 cup cooking or canola oil
1/2 teaspoon almond extract
8 cups (2 1/2 lb.) dry yellow cake mix
2 1/2 qt. (80 oz.) LUCKY LEAF® Premium Peach Fruit Filling


  1. Preheat oven to 350°F. conventional or 300°F. convection. Lightly grease and flour 2 10-in. springform pans.
  2. In mixing bowl equipped with a paddle beat eggs, oil and extract until combined.
  3. Add dry cake mix to bowl and beat on low speed for 30 seconds. Fold in 5 cups (half) of the LUCKY LEAF® Premium Peach Pie Filling into the cake batter and mix gently.
  4. Spoon batter into two 10-inch prepared springform pans. Bake 45-55 minutes or until food pick inserted near the center of each cake comes out clean (rotate pans half-way through baking time to assist in more even cooking. Remove cakes from heat and cool on wire racks for 10 minutes. Loosen edges of cakes from pans and remove from pans onto wire rack.
  5. Just before serving, transfer cakes to serving platters. Heat remaining 5 cups of LUCKY LEAF® Premium Peach Pie Filling and arrange peach slices from Filling on top of each cake in even an layer. Spoon remaining glaze from Filling over top of peaches and serve. Cut each cake into 12 slices and serve with extra whipped topping, if desired.

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