Over the years, I've competed in several state fair cooking contests, and this cake is one of my most impressive entries. It looks as fantastic as it tastes. The fruit is in season right around Michigan's late August fair time.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely, about 1 hour. , Meanwhile, in a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and extract until fluffy. Gradually beat in gelatin. Fold in whipped topping and 3/4 cup almonds. Cover and refrigerate for 30 minutes. , Run a knife around side and center tube of pan. Remove cake. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with a third of the cream mixture. Top with 1 cup of peaches and 1 cup of raspberries. Repeat layers. Sprinkle with remaining almonds. Chill for at least 30 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 301mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love