Peach Melba Cake
Yield: 12-16 servings
Serving size: 14
Calories per serving: 305
Ingredients:
Serving size: 14
Calories per serving: 305
1 (15 1/4-ounce) box 1 15.25 yellow yellow cake mix
2 (21-ounce) cans peach pie filling
1 (12-ounce) package frozen raspberries
1/2 cup butter, cut into thin slices
Directions:
Preheat the oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.
Spread peach pie filling into the baking dish; sprinkle with raspberries.
Top with cake mix, spreading evenly. Top with butter slices in single layer, cover cake mix as much as possible.
Bake 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.
Serve with vanilla ice cream in a dessert bowl or with a dollop of whipped cream on top.
Spread peach pie filling into the baking dish; sprinkle with raspberries.
Top with cake mix, spreading evenly. Top with butter slices in single layer, cover cake mix as much as possible.
Bake 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.
Serve with vanilla ice cream in a dessert bowl or with a dollop of whipped cream on top.