Ingredients for Pocket Peach Cake Pillsbury
- All Purpose Flour
- Brown Sugar
- Cinnamon
- Salt
- Baking Soda
- Sour Cream
- Vanilla
- Egg
- 3-4 ripe peaches, peeled, pitted, and sliced
- Walnuts
- Coconut
- Margarine
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How to Make Pocket Peach Cake Pillsbury
- Preheat oven to 375°F (190°C).
- Generously grease the bottom of an 8x8 inch or 9x9 inch square baking pan.
- In a medium bowl, combine the cake ingredients (excluding peaches) and blend on low speed until just moistened.
- Increase speed to medium and beat for 1 minute.
- Pour batter into the prepared pan and arrange sliced peaches evenly over the batter.
- In a small bowl, combine the streusel topping ingredients until crumbly.
- Sprinkle the streusel topping evenly over the peaches.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 30 minutes before cutting into squares.
- Serve warm, topped with a scoop of vanilla ice cream or fresh whipped cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
130g
Fat
29g
Carbs
15g