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Add a photoServings: 12
Ingredients
- 1 pkt peach-flavored gelatin mix (4-serving size)
- 1 pkt white cake mix - (18.25 ounce) prepared as directed
- 2/3 c. raspberry preserves
- 1 ct frzn whipped topping - (8 ounce) thawed
- 1 can sliced peaches - (15 1/4 ounce) well liquid removed,
- Â Â and patted dry
Directions
- Add in the dry gelatin mix to the cake batter; mix well. Line two 9-inch cake pans with waxed paper and coat with nonstick cooking spray; add in the batter and bake according to the package directions. Let cold.
- Place one cake layer upside down on a platter. Spread with 1/3 c. raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 c. raspberry preserves over the top. Frost the sides of the cake with the whipped topping.
- Top with the sliced peaches and serve, or possibly cover loosely and keep chilled till ready to serve.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 46 | 15% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 343mg | 14% |
| Potassium 92mg | 3% |
| Total Carbs 62.88g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 23.3g | 16% |
| Protein 2.8g | 4% |
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