Make the perfect fall dessert that tastes as
good as it looks!
Lori Nawn, author of the new cookbook,
Peachy, shares her recipe for a beautiful
1 spice cake mix
1/3 cup canned pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/3 cup milk
1 package (3 ounces) instant vanilla pudding
1/4 cup canned pumpkin
8–10 slices pound cake
1 jar (18 ounces) peach preserves
1 large carton whipped topping, partially thawed
3 cups fresh or canned peaches, sliced
Preheat oven according to spice cake mix instructions.
Mix spice cake according to package directions, except
sub¬stitute pumpkin for oil (approximately 1/3 cup). Pour
batter into a greased 9″x13″ cake pan, and bake according
to package directions. Cool cake after baking. Slice into
3/4 inch squares.
In a medium mixing bowl, whisk together condensed milk and
milk. Whisk in vanilla pudding; chill for 5 minutes. Blend
Layer bottom of trifle bowl with pound cake; break cake or
cut into halves to conform to shape of bowl. Spread 1/2 of
the preserves on the pound cake. Add layer of whipped
topping. Add 1/2 of the peaches. Add layer of spice cake
squares. Top with vanilla pud¬ding mixture. Add second
layer of pound cake, topped with remaining preserves and
another layer of spice cake squares.
Add last of peaches, and top with remaining whipped
Chill before serving.
Peachy is available from the publisher (Familius), online
from Amazon and Barnes & Noble, and other online retailers.
Check out the following online links where you can purchase
Barnes and Noble