Peach Cake
  • 1 (11.3-ounce) can peach nectar, divided
  • 1 (3-ounce) box orange or peach instant gelatin dessert
  • ½ cup vegetable oil
  • ⅓ cup unsweetened applesauce
  • 4 eggs
  • 1 (15.25-ounce) box white cake mix
  • 2 cups powdered sugar plus more for garnish
  • Fresh, frozen (thawed) or drained canned peaches for garnish
  1. In a 2-cup glass measure, add 1 cup of the nectar and microwave on high for 30 seconds. If not boiling, microwave another 30 seconds. Stir in the gelatin and set aside to cool for 20 minutes.
  2. Meanwhile, coat a 13-by-9-inch baking pan with cooking spray and preheat the oven to 375 degrees. In a mixing bowl, stir together the oil, applesauce and eggs. Add the cooled gelatin and mix well. On low speed, fold in the cake mix. Only mix until blended and the mix disappears … do not overmix. Transfer to the prepared pan and bake 25–27 minutes or until a tester or toothpick inserted in the center comes out with just a couple of clinging crumbs.
  3. While the cake bakes, stir together the remaining nectar (should be between ⅓ and not quite ½cup) and powdered sugar until smooth. Immediately after removing the cake from the oven, use an ice pick to poke holes all though the cake. Slowly pour the glaze over the top, allowing it to soak into the cake. Set aside to cool completely. Sprinkle with more powdered sugar before serving. Serve with fruit if desired.
Recipe by The Tennessee Magazine at