Thursday, September 17, 2009


Pardon the pic - it's not one of my better ones. I made this for a fellowship dinner last Sunday and was in a hurry to get out the door with it, so didn't fuss much w/ my camera settings. I've been making this cake since I was a teenager. It was one of my Dad's favorite cakes. It's so easy anybody can make it. Great way to use up those peaches you just bought too!


1 butter recipe yellow cake mix, prepared according to pkg directions

1 large (28 oz) or 2 small (14 oz each) cans sliced peaches in light juice, reserve juice
1/2 cup hot water
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 (16 oz) Cool Whip
Whole pecans

Prepare butter recipe cake mix according to pkg directions. Spray a bundt cake pan and pour batter in. Bake according to guidelines on box. Remove from oven. Wiggle cake pan a bit to loosen cake from sides. Dump upside down on cake plate. Let cool completely. Use a large serrated butcher knife and horizontally cut cake evenly in half. Lay top half on separate plate. Meanwhile... open peaches and drain (reserve juice!) Pour peach juice in small saucepan, add 1/2 cup hot water, 1/2 cup sugar, cinnamon and nutmeg. Stir to combine and heat over med - high heat until bubbly. Simmer for a few minutes, stirring constantly. Now drizzle half of this mixture over the bottom layer of cake.

*Let the other half of the syrup cool and save it to drizzle on the top* Next take your drained peaches and lay them around the edge of the cake in the same direction, letting them hang over the edge a bit. *Save some of the peaches for garnish on top* Spoon on Cool whip whipped topping (reserve some for top of cake), place top half of cake on top of cool whip. Now put one dollop of Cool Whip on each large section of cake (for my pan, it ends up being 8 sections) On top of each dollop of cool whip, lay 1 peach slice and 1 whole pecan. *I ran out of whole pecans and had to opt for chopped pecans. They don't look as nice as the whole ones do. When you slice the cake to serve it - lay the cake slice on it's side and drizzle with the reserved, cooled peach syrup. ENJOY!



That looks great and I know it will taste great.Thank you for sharing this recipe. I have missed you lately. Hope you have been well. connie

Mommy's Kitchen said...

That turned out so pretty. What a nice new way to use peaches. Thanks for sharing the recipe.

Jana said...

I can't wait to make this! I stumbled upon your blog and I can't get enough of it. Please continue posting. :) Love it! I love peaches... I will make this tomorrow and be back to report if I can make it look half as good as yours! said...
This comment has been removed by a blog administrator.
Mrs. Julie Fink said...

yum yum!

Jana said...

I forgot until now to let you know what happened... the cake was amazing! Everyone loved it and I will be making it again soon. Delicious and beautiful! And easier than I anticipated. Thanks. :)

Starr said...

WONDERFUL Jana! I was going to stop by your blog to thank you for your visit, but I see it's a private blog. That's ok - anyway, THANKS for stopping by and I'm so glad the peach plantation cake turned out nice for you and that everybody liked it!

p.s. can I ask how you 'stumbled' upon my blog? Do you remember?

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
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Jana said...

Hello! :) It's been several months, and I apologize. My blog was under construction (it still is, really) so that was why it appeared private when you stopped by. :) Sorry about that! Anyhow, I know I clicked through to your blog from a friend's blog but I cannot remember who it was. I will think on it and hopefully remember. Again, I do apologize! Anyway, Merry Christmas (late) and a blessing filled 2010!