Thanks to cake mix, this pound cake recipe is easy to make. Christy loves topping it with fresh summer peaches simmered in brown sugar — just to add that extra-special touch.
Christy Jordan's Easy Pound Cake With Skillet Peaches
2014-08-28 21:05:01
Yield: approximately 8 servings
Cake
- 1 (15.25-ounce) box white cake mix, such as Pillsbury
- 1 (3.4-ounce) box instant vanilla- flavored pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
Peaches
- 2 tablespoons butter
- 4 medium fresh peaches, peeled, pitted, and halved
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup honey
- 1⁄4 cup water
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon ground cinnamon
- Sweetened whipped cream, ground cinnamon to serve
Instructions
- Preheat oven to 350°. Spray a 10- to 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
- For cake: In a large bowl, beat cake mix, pudding mix, eggs, 1 cup water, and oil at low speed with an electric mixer until combined. Beat at medium speed 2 minutes, stopping occasionally to scrape sides of bowl. Pour into prepared pan. Tap pan on counter twice to release air bubbles.
- Bake until a wooden pick inserted near center comes out clean, approximately 35 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, and let cool completely.
- For peaches: In a large skillet, melt butter over medium-high heat. Add peaches, cut side down. Cook until golden brown on bottom, approximately 2 minutes. Remove pan from heat.
- Remove peaches from pan. Cut each peach half into 3 wedges. Set aside. Add brown sugar, honey, 1⁄4 cup water, lemon juice, and cinnamon to pan, stirring to combine. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until sugar dissolves, approximately 2 minutes.
- Return peaches to pan; cook 1 minute more. Serve cake with peaches and whipped cream. Drizzle with syrup, and sprinkle with cinnamon, if desired.
Taste of the South https://tasteofthesouthmagazine.com/