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Peachy Maple Pound Cake

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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

Multiple Mini cupcakes from one box mix

Multiple Mini cupcakes from one box mix

Can I leave the raw batter out while the first batch cooks?


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red velvet sandwich cookie





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