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Peachy Maple Pound Cake

Duncan Hines Recipe shared by:
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The rich, warm flavors of Duncan Hines Classic Yellow Cake, maple syrup, peaches and cinnamon are accentuated if you serve this Peachy Maple Pound Cake with cool vanilla ice cream.

  • Hands-On Time:2 Hours 45 Minutes
  • Total Time:
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Classic Yellow Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 cup Maple Syrup
  • ½ cup firmly packed brown sugar
  • ½ cup butter or margarine
  • 1 tbsp. ground cinnamon
  • 2 (29 oz.) cans sliced peaches
  • 3 tbsp. brandy
  • vanilla ice cream

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10" bundt pan.
  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pan.
  3. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
  4. In medium saucepan, combine maple syrup, brown sugar, margarine and cinnamon. Heat until well mixed and hot. Stir in peaches. Spoon brandy over hot peach mixture.
  5. To serve, spoon warm peach mixture over cake slices. Top with ice cream if desired.

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Tips

Healthy Substitution

Healthy Substitution

When you are baking cookies, muffins, or sweet kinds of breads, try substituting half of the fat in the recipe for pureed prunes or applesauce. It will add nutritional value to what you are baking and make the baked good very moist. Plus, it is a good way to add some fruits into your childrens' diets.


Ghost Cupcakes

Ghost Cupcakes

Here's a simple tip for frighteningly good Halloween ghosts: Use the new Duncan Hines Decadent Black & White cupcake mix — because it includes white frosting and a piping bag! Just make the cupcakes and frosting according to the directions on the box. Fill the piping bag with frosting and push the tip into the center of the cupcake. Gently squeeze the bag, pulling it out and piping in a circular motion to make a cone. Use chocolate chips or chocolate frosting for the eyes and mouth.





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