Peachy Nut Cake
A moist, fruity cake featuring sweet peaches and buttery pecan flavor, perfect for dessert or brunch, appealing to fruit lovers and those seeking a comforting treat.
Ingredients
Instructions
- Place the peaches in a greased 9 x 13-inch baking dish.
- Sprinkle the dry butter pecan cake mix evenly over the peaches.
- Pour the melted butter over the cake mix.
- Add nuts on top.
- Bake at 325°F (163°C) for 55 minutes.
- Serve warm, optionally with vanilla ice cream.
Tips & Substitutions
For added flavor, consider using fresh peaches if they're in season. You can also substitute the butter pecan cake mix with a yellow cake mix or a gluten-free alternative if needed. If you're looking for a healthier option, try reducing the butter to 1/2 cup or using unsweetened applesauce to replace some of the fat. Remember to grease your baking dish well to prevent sticking.
Serving Suggestions
Serve this Peachy Nut Cake warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Cherry Pecan Ice Cream for an indulgent dessert experience. For a complete meal, consider serving it alongside a light salad or as part of a potluck spread with other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. You can also reheat the entire dish in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Nut Cake contains roughly 214 calories, with 1g protein, 25g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and slice about 4-5 medium peaches to replace the canned peaches. Make sure to adjust the baking time slightly if they are not fully ripe or juicy, as they may require a little longer to soften while baking.
What can I substitute for butter in this recipe?
You can use melted coconut oil or a plant-based buttery spread as a substitute for butter. This will still provide moisture and richness to the cake. If you’re looking for a lighter option, try unsweetened applesauce for a portion of the butter to reduce calories.
How can I make this cake gluten-free?
To make this Peachy Nut Cake gluten-free, simply substitute the butter pecan cake mix with a gluten-free cake mix. Ensure that the nuts you use are also certified gluten-free, and you may want to check the labels of any additional ingredients for cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).